Rustic Tomato Tart


Betty Graves Recipe

By Betty Graves ILUVSPICES


Rating:
Serves:
8-10
Prep Time:
Cook Time:
Method:
Bake
Comments:

Wonderful recipe using tomatoes. I made this last night and everyone wanted to know when I was going to make it again. It is crossed between a tart and pizza. My younger son really liked it because he is a vegetarian. But you don't have to be a vegetarian to enjoy this. The red pepper flakes and seasonings really made this recipe pop.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is a very tasty way to enjoy the bounty of your garden. I haven’t met a tomato that I didn’t love... and this recipe really seals the deal!

Ingredients

3 Tbsp
mustard or mayonnaise (i used mustard)
4 large
tomatoes, sliced
1/2 tsp
garlic
2 Tbsp
olive oil
1/4 tsp
each of: basil, parsley, oragno. (combine together)
1/2 tsp
salt
Pinch
red pepper flakes or more if like it with a hot flavor.
2 c
mozzarella cheese, shredded
1
pillsbury pie crust for bottom

Directions Step-By-Step

1
Preheat oven to 375 degrees. Using a tart pan insert your pillsbury dough in the bottom and around sides. (do not overlap). I usually brush egg white on the crust. Par bake the crust and let cool completely. Spread 3 tablespoons mustard or mayonnaise only on the bottom of crust. Slice tomatoes and cover the entire bottom of crust. (if you want to make extra layer you can). Scatter your garlic and salt on top of tomatoes and 2 tablespoons of olive oil. Sprinkle your dried herbs combined together on top and your pepper flakes evenly distributed. If you want more of a hot taste add more pepper flakes. Sprinkle with mozzarella cheese on top and sprinkle parsley on top for color. Bake for 20 minutes at 375 degrees until bubbly. Allow to cool for 10 minutes before serving and slice wedges with a pizza cutter. Enjoy....delicious.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Festive Feasts
Other Tag: Quick & Easy


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89 Comments

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Blondie Pussycat blondie8080
Tuesday at 11:19 AM
Robert~that was jot a silly question. The purpose of this sight is to exchange our recipes and learn more about cooking. You obviously don't follow me, because you would see I have lots of questions, too! So just jump in anytime and share your tips and recipes, and ask questions. That's how we become better cooks.
=^. .^=
user
Melanie B MelBelle
Tuesday at 10:32 AM
Robert, it means to partially bake it. You don't want it raw because it will end up soggy, but you don't want it 100% baked or it will be too done in then end.
Hope that helps.
I've made it a few times and ~really~ like it.
user
Robert Callison robertgcva
Tuesday at 8:48 AM
Pardon for the silly question, when you say to parbake the crust, what exactly does that mean?
user
Blondie Pussycat blondie8080
Jun 27, 2015
I see I never gave you feedback on this dish. It was delish, and I've made it twice once last year and once so far this year.
I'm not cooking a whole lot right now, because I'm packing some more since I'm moving to Arroyo Hondo, NM on the 14th of July.
Thanks so much for posting this one!
=^. .^=
user
Jun 21, 2015 - Melanie B shared this recipe with discussion group: Odds & Ends & This & That.