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November 2021
View all recipes
Tomato Tart
Tomato tart - made with a store-bought pie shell to keep things easy
Total time
Servings
Ingredients
2 lbs of tomatoes (a mix of plum and heirloom works nicely!)
¼ cup extra-virgin olive oil
½ tbls fresh thyme leaves
1 tbls chopped fresh basil leaves
Salt & pepper
1 large (or 2 small) garlic cloves, sliced thinly
Balsamic drizzle (like Nona’s Balsamic Glaze)
1 tbls of grainy mustard
¼ cup (or a bit more) of grated parmigiano-reggiano
1 store-bought pie shell
Steps
Preheat oven to 350 degrees F.
Toss tomatoes with olive oil & thyme.
Spread tomato mix on a baking sheet and roast for 30-35 minutes.
Add the garlic to the pan and toss the tomatoes around – roast for another 25-30 minutes.
Let tomatoes cool and remove any excess moisture from the pan.
Bake the pie shell per package instructions (just until lightly golden).
Spread mustard along the bottom of pie shell & sprinkle the cheese on top.
Add tomatoes to pie shell sprinkle with a generous pinch of pepper and a little salt.
Bake for 25-30 minutes until the tomatoes start to brown.
Top with basil, drizzle with balsamic glaze and serve!
Recipe Card
