Real Recipes From Real Home Cooks ®

tomato and spinach tart

(1 rating)
Recipe by
Carol White
Fort Lauderdale, FL

Cooking from the pantry - I have 4 lovely tomatoes that I needed to use before they get to ripe. I really wanted to make a pizza, but realized I did not have ready made pizza dough. So I decided to use pie crust and make a tart with my fresh tomatoes and spinach. So is it a pizza or tart? Well you can call it what ever you would like. All I know is my Tomato and Spinach Tart was very good. I hope you will try this from the pantry recipe.

(1 rating)
yield 6 - 8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For tomato and spinach tart

  • 1
    9" pie crust
  • 4 md
    tomatoes, cut about 1/4" thick slices
  • 12
    spinach leafs, cut in half
  • 8 oz
    mozzarella cheese, sliced thin or shredded mozzarella low-moisture
  • 1 Tbsp
  • 1/4 c
    fresh grated parmesan cheese
  • 1 Tbsp
    mrs dash herb & garlic seasoning

How To Make tomato and spinach tart

  • 1
    Preheat oven 375° and spray pie pan with cooking spray. Unfold pie crust and place in pan. With a fork prick crust, then line crust with parchment paper. Fill with pie weights or dried beans. Place on a cookie sheet and bake for about 10 - 15 minutes. Once done remove from oven, then remove dried beans and parchment paper.
  • 2
    Brush pie crust with olive oil and line the bottom of crust with mozzarella slices, then place spinach leafs on top. Season with MRS Dash, then arrange slice tomatoes on top of the spinach. Sprinkle oregano and parmesan cheese on top, bake for about 30 - 35 minutes. Serve hot or room temperature.
  • 3
    Note: If cheese exudes some liquid while baking, tilt the pan and spoon it off to keep the pie crust from becoming soggy.