Real Recipes From Real Home Cooks ®

rustic tomato tart

(6 ratings)
Blue Ribbon Recipe by
Betty Graves
Germantown, TN

This is a wonderful recipe using tomatoes. I made this last night and everyone wanted to know when I would make it again. It is a cross between a tart and pizza. My younger son 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 made this recipe pop.

Blue Ribbon Recipe

When fresh tomatoes are abundant and at their peak flavor, this rustic tomato tart is a delicious way to use them. A refrigerated pie crust is brushed with mustard, adding a nice tang to the tart. It's topped with slices of fresh tomatoes drizzled with olive oil and sprinkled with garlic, and a combination of dried oregano, basil, and parsley. There are many layers of flavor in this tart. Once baked, the crust is crisp and the creamy mozzarella cheese melts into the tomatoes. An upscale twist on pizza, this versatile recipe can be a comforting family dinner or a tasty addition to brunch.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For rustic tomato tart

  • 1
    refrigerated pie crust
  • 1 sm
    egg white
  • 3 Tbsp
  • 4 lg
    tomatoes, sliced
  • 1/2 tsp
    minced garlic
  • 1/2 tsp
  • 2 Tbsp
    olive oil
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried parsley
  • 1/4 tsp
    dried oregano
  • 1 pinch
    red pepper flakes
  • 2 c
    mozzarella cheese, shredded

How To Make rustic tomato tart

  • Preheat oven to 375 degrees F.
    Preheat oven to 375 degrees F.
  • Press pie crust into a tart pan, brush with an egg wash, and parbake the crust.
    Using a tart pan insert your dough in the bottom and around the sides (do not overlap). I usually brush egg white on the crust. Par bake the crust for 8 minutes and let cool completely.
  • Brush mustard over the parbaked crust.
    Spread mustard only on the bottom of the crust.
  • Add the sliced tomatoes. Top with garlic, salt, and pepper.
    Slice the tomatoes. Cover the entire bottom of the crust with the sliced tomatoes. If you want to make an extra layer you can. Scatter the garlic and salt on top of the tomatoes. Drizzle olive oil over the tomatoes.
  • Sprinkle dried herbs.
    Evenly sprinkle the dried herbs and pepper flakes. If you want more of a hot flavor, add more pepper flakes.
  • Top with mozzarella cheese and parsley.
    Sprinkle with mozzarella cheese on top and additional parsley.
  • Bake for 20 minutes.
    Bake for 20 minutes until bubbly.
  • Slightly cool baked tart.
    Cool for 10 minutes before serving.
  • A Rustic Tomato Tart slice on a plate.
    Slice wedges with a pizza cutter.