Simple Tomato Tart
A super Simple Tomato Tart appetizer that tastes like it took much longer to make. Transform a store bought or homemade pie crust in just minutes!
My birthday was two weeks ago, and the day after I hosted a Game Night to celebrate. I had a bunch of recipes saved that I wanted to make, so the menu was a sort of hodgepodge, with some recipes soon to come (see below). I’ve been wanting to make this tomato tart for a long time, ever since I found it in a homemade cookbook that my parents’ friends compiled as a wedding shower gift for several of us who got married in 2007. When I saw almost the same recipe on Stacey Snacks I knew I had to try it. I merged the two recipes, which had subtle differences.
Since I was making multiple snacks for the party, I took some help from the Pillsbury and used a premade pie crust – the kind that’s rolled up in the refrigerated section of the store. They really are pretty good (even Giada recommends them in some of her recipes!), and great when making a homemade crust isn’t conducive to time constraints. This tart was really easy to make and a big hit at the party. This tart is a perfect appetizer for the upcoming flurry of holiday parties!
Game Night Menu:
Bacon Wrapped Water Chestnuts
Layered Taco Dip with Baked Scoops
Simple Tomato Tart
Chicken and Pumpkin Tarts
Fall Leaf Cookies
A secret dessert (which will be revealed on Friday!) UPDATE: Ultimate Chocolate Cheesecake
Gluten Free Simple Tomato Tart
Use a store bought gluten free pie crust or make your own! I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose in my favorite All Butter Pie Dough recipe. It tastes just like regular pie dough!
Looking for more Tomato Recipes?
- 1 pie crust/pate brisee (either store bought or homemade)
- 2 tablespoons Dijon mustard
- 1 cup Gruyere or Swiss cheese (shredded)
- 3 large tomatoes (sliced thin)
- Herbes de Provence (kosher salt, freshly ground black pepper)
- Preheat oven to 375 degrees F.
- Place pie crust in a tart pan and trim to fit. Cover with plastic wrap and allow dough to rest in the fridge for at least 30 minutes (I did overnight to save time). Prick holes in the bottom of the crust with a fork. Bake crust for 10 minutes until set.
- Spread mustard on crust, sprinkle cheese on top, then layer tomatoes on top, slightly overlapping. Sprinkle with Herbes de Provence, salt, and pepper to taste.
- Bake for 40 minutes or until cheese is melted and tomatoes have begun to wrinkle.
- Remove tart from pan and slide onto a cutting board, slice into wedges using a sharp knife or a pizza cutter.