Elegant Tomato Tart recipe


1 (half) recipe for homemade pie crust

3-4 Roma tomatoes

4 cloves of garlic, minced

1-1/2 cups mozzarella cheese, freshly grated, divided

1/2 cups Parmesan cheese, freshly grated

1/2 cup Greek yogurt or mayonnaise

1/4 cup kalamata Olive, roughly chopped

2 tablespoons Dijon mustard

2 tablespoons fresh chives, chopped

2 tablespoons fresh basil, sliced into thin ribbons

1/8 teaspoon black pepper

1 pinch of kosher salt


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 and weigh it down with dried beans or pie weights. Partially bake the crust for 8-10 minutes in a 450 degree oven. Let cool completely before assembling (about 40 minutes to 1 hours.

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

When crust is cool; spread two tablespoons of mustard in the bottom of the crust. Top with chopped olives, a 1/4 cup of mozzarella, tomatoes, pepper, salt, garlic, chives and basil, then 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. Place the tart carefully back on to the rimmed sheet pan and place back into the oven {375 degrees} 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.

source: simplyscratch