Home Kitchen Tomato Tart

Today I made you a tomato tart.

This is the tomato tart that ruined my dinner appetite. It’s satisfying! This is another one of my Mom’s glorious recipes. And since most of her recipes don’t give exact measurements, I had to improvise.

The moment I slide this tart out of my oven and the aroma of tomato-basil-mozzarella-baked-pie-crust I swooned. To reward myself I had not one, but two slices. Then I packaged the rest up and gave it to my friend, before I lost all self control.

Let those calories be her problem, right? Is that mean?

To cook this Tomato Tart Gather:

• pie crust – For this I make half of this from-scratch pie crust recipe.
• dijon mustard – Adds a layer of tangy flavor.
• kalamata olives (pitted) – Lends bursts of briny flavor.
• mozzarella cheese – Adds mild flavor and acts as an adhesive to the layers of the tart.
• roma tomatoes – I personally use these because they are more dense and less acidic and watery.
• garlic (fresh) – Lends distinct punchy flavor.
• kosher salt – Enhances the flavors in this method.
• freshly ground black pepper – Lends distinct bite and flavor.
• basil (fresh) – Adds bright herbaceous flavor.
• chives (fresh) – Lends delicate onion flavor.
• greek yogurt – Or you can substitute with mayonnaise.
• parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.

Preheat your oven to 450°F (or 230℃).

Blind Bake The Tart Crust:

Make the pie dough. Because this dish only needs 1 crust, I cut this method in half before making it. Once made, I wrap it up in plastic wrap and let rest in the fridge for 30 minutes. After the dough has rested, roll it out to fit a 9-inch tart pan.

I use my rolling pin and roll it over the top to sever the dough away from the pan. Then prick/dock the bottom of the dough with a fork.

Place a crumpled piece of parchment and fill with either pie weights or dried beans. Bake on the middle rack in your preheated oven for 10 minutes.

Let rest for about 30 to 35 minutes, then carefully remove the parchment and pie weights when safe to handle.

Reduce oven temperature to 375°F.

Meanwhile, slice 3 roma tomatoes and lay them all out on a couple layers of paper towel. After a bit, some the seeds and membranes will stick to the paper towel. Remove any excess seeds or membranes by hand.

Build The Tomato Tart:

Once the shell has cooled, thinly spread 2 tablespoons Dijon mustard all over the bottom of the partially baked crust. Finely chop 1/4 cup of pitted kalamata olives evenly over top.

Then sprinkle with 1/4 cup of the freshly grated mozzarella cheese.

Next, layer the sliced tomatoes and top with a pinch of kosher salt, some freshly ground black pepper, and the finely chopped fresh garlic.

Note: Keep in mind there is salty-brine-y olives and lots of cheese in this dish, so don’t overdo it with the salt.

Now sprinkle evenly with 2 tablespoons of both thinly sliced basil and sliced/snipped fresh chives over top.

Then top with another 1/4 cup of grated mozzarella.

In a medium bowl, add 1/2 cup plain greek yogurt with the remaining 1 cup of mozzarella and 1/2 cup of grated parmesan. Stir well to combine.

Using a spatula, transfer this mixture on top of the tart and gently spread to cover. I like to leave a little of the tomatoes exposed, but you do you! Place the tart onto a rimmed baking sheet, slide the tomato tart back onto the middle rack of your (375°F) oven and bake for 40 minutes.

Watch it closely towards the end, when it’s all golden you know it’s good to come out!

Let cool for about 15 minutes before slicing and serving.

The buttery flakey crust, fresh basil and caramelized cheese topping is so incredibly satisfying! And is excellent addition to your brunch spread, as light appetizer or a simple dinner, I like it served with a simple arugula salad.

Enjoy! And if you give this Tomato Tart recipe a try, let me know! Snap a photo and tag me on twitter or instagram!