Rustic Tomato Tart
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|3 Tbsp||mustard or mayonnaise (i used mustard)|
|4 large||tomatoes, sliced|
|2 Tbsp||olive oil|
|1/4 tsp||each of: basil, parsley, oragno. (combine together)|
|Pinch||red pepper flakes or more if like it with a hot flavor.|
|2 c||mozzarella cheese, shredded|
|1||pillsbury pie crust for bottom|
Germantown, TN (pop. 38,844)
Member Since Jul 2010
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.
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.