Tomato Tart

This savory pie is easy to make and tastes absolutely delicious - especially with fresh tomatoes from your garden.

5 from 4 votes

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Course: main dish

Cuisine: Italian

Diet: Vegetarian

Prep Time: 20

Cook Time: 45

Additional Time: 4

Total Time: 1 9

Servings: slices

Calories: 286kcal

Author: Michelle

Prep crust in pie pan, and place in refrigerator.
1 pie crust
Simmer pot of water on the stove, and prepare an ice bath.
Cut a shallow X on the bottom of each tomato. Using a slotted spoon, carefully place a couple tomatoes into the water for 1 minute, then place them in the ice bath.
6 large ripe tomatoes
Let cool for a couple minutes, and pull the skin off the tomatoes.
Cut tomato into pieces. Remove the seeds from each section and discard seeds. Dice tomatoes.
Place in colander for 20 minutes to remove additional juice. Lightly dust with salt to accelerate the process.
Mince garlic.
3 cloves garlic
Preheat oven to 400 degrees.
Mix breadcrumbs with the herbes de Provence and 1/4 cup Parmesan cheese. Place in pie crust, evenly covering the surface.
1 1/2 cups bread crumbs, 1 tablespoon herbes de Provence, 1 1/4 cups Parmesan cheese
Add drained tomatoes to a small bowl, and mix in olive oil, garlic, salt, and pepper. Taste for flavor, knowing you have salty parmesan in your pie, as well.
2 tablespoons extra virgin olive oil, salt and pepper
Place tomatoes onto bread crumbs. Cover with remaining shredded Parmesan.
Place tart into 400 degree oven, and bake it until slightly browned, approximately 45 minutes.
Serve immediately, or let cool to room temperature.

Use flavorful tomatoes - this is perfect for tomatoes from your garden or heirloom tomatoes.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.