Tomato Tart

Doreen Fish


This recipe comes from Laurie @ Simply is delicious!!
I made it for a luncheon and everyone loved it!!


★★★★★ 1 vote

2 Hr
40 Min


  • 3
    or 4 roma tomatoes
  • 2 Tbsp
    dijon mustard
  • 1/4 c
    black olives , chopped coarse
  • 1 1/2 c
    mozzarella cheese, grated and divided
  • 1/8 tsp
  • ·
    pinch of salt
  • 4 clove
    garlic minced
  • 2 Tbsp
    minced fresh chives
  • 2 Tbsp
    fresh basil cut into strips
  • 1/2 c
    greek yogurt or mayonnaise
  • 1/2 c
    fresh grated parmesan cheese
  • 1
    9 inch prepared pie crust

How to Make Tomato Tart


  1. Preheat oven to 450 F. Make your favorite pie crust recipe. Roll it out and fit it into a 9-inch tart pan with removable bottom (a 9-inch shallow pie dish would work as well). With a fork, prick holes in the bottom of the crust, place some foil down on top of the crust and weigh it down with some dried beans or pie weights. Partially bake the crust for 8-10 minutes in a 450 F oven. Remove it from the oven and let it cool completely before assembling the tart (about 1-2 hours). At this point, lower the heat in the oven to 375 F.

    Meanwhile, remove the stem part of the tomatoes and thinly slice them. Lay slices on a couple pieces of paper towel to drain. Remove any gooey/seedy parts and discard. Let them drain while the crust cools.

    When crust is cool, spread two tablespoons of mustard in the bottom of the crust. Top with chopped olives, 1/4 cup of mozzarella, all of the tomatoes, pepper, salt, garlic, chives and basil. Then add a little more mozzarella.

    In a small bowl combine the 1/2 cup Greek yogurt with the remaining cup of mozzarella and 1/2 cup of Parmesan. Spread the yogurt/cheese mixture over top of the other ingredients. Place the tart carefully onto a rimmed sheet pan and place it back into the oven (375 F) for 40-50 minutes or until the top is a deep golden brown. Let the tart cool for 10-15 minutes before slicing and serving.

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