Fresh Tomato Tart

Fresh Tomato Tart

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Lynette !


This is a great recipe for when your tomatoes are ripe in your garden! Sometimes you just want something other than a salad or a tomato sandwich.


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55 Min
1 Hr


  • 1 3/4 c
    all-purpose flour
  • 3/4 c
    cold butter, cut into pieces
  • 1 Tbsp
  • 1/2 tsp
  • 1/4 c
    cold water
  • 1/3 c
    dijon mustard
  • 1 lb
    mozzarella cheese, thinly sliced
  • 2 medium
    tomatoes (preferably home grown), thinly sliced
  • 1 Tbsp
    garlic, minced
  • 2 tsp
    dried oregano
  • 2 Tbsp
    olive oil

How to Make Fresh Tomato Tart


  1. Position the knife blade in a food processor bowl; add flour and the next 3 ingredients. Process for 20 seconds or until crumbly. Add the cold water; process until the mixture forms a ball. Chill at least 30 minutes.
  2. Roll into a 12 inch circle on a floured surface. Place in a 10-inch tart pan with a removable bottom; trim off excess pastry along the edges. Prick the bottom and sides with a fork. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Cool slightly in the pan on a wire rack.
  3. Spread mustard over the bottom of the pastry; top with cheese. Arrange the tomato slices over the cheese, slightly overlapping the tomato slices.Sprinkle with garlic and oregano; drizzle with olive oil.
  4. Place the pan on a baking sheet. Bake, uncovered at 400 degrees for 40 minutes or until lightly browned. Let stand for 10 minutes. Carefully remove the sides of the pan before serving.

Printable Recipe Card

About Fresh Tomato Tart

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian Low Sodium
Other Tag: Heirloom

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