Rustic Tomato Tart
NeedTaste |Wonderful recipe using tomatoes. I made this last night and everyone wanted to know when I was going to make it again. It is crossed between a tart and pizza. My younger son really liked it because he is a vegetarian. But you don't have to be a vegetarian to enjoy this. The red pepper flakes and seasonings really made this recipe pop.. This recipe is a very tasty way to enjoy the bounty of your garden. I haven t met a tomato that I didn t love... and this recipe really seals the deal
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INGREDIENTS :
3 tablespoon(s) mustard or mayonnaise (i used mustard)
4 large tomatoes
sliced
1/2 teaspoon(s) garlic
2 tablespoon(s) olive oil
1/4 teaspoon(s) each of basil
parsley
oragno. (combine together)
1/2 teaspoon(s) salt
Pinch - red pepper flakes or more if like it with a hot flavor.
2 cup(s) mozzarella cheese
shredded
1 - pillsbury pie crust for bottom
4 large tomatoes
sliced
1/2 teaspoon(s) garlic
2 tablespoon(s) olive oil
1/4 teaspoon(s) each of basil
parsley
oragno. (combine together)
1/2 teaspoon(s) salt
Pinch - red pepper flakes or more if like it with a hot flavor.
2 cup(s) mozzarella cheese
shredded
1 - pillsbury pie crust for bottom
INSTRUCTIONS :
Preheat oven to 375 degrees. sing a tart pan insert your pillsbury dough in the bottom and around sides. do not overlap. I usually brush egg white on the crust. ar bake the crust and let cool completely. Spread 3 tablespoons mustard or mayonnaise only on the bottom of crust. lice tomatoes and cover the entire bottom of crust. if you want to make extra layer you can. Scatter your garlic and salt on top of tomatoes and 2 tablespoons of olive oil. prinkle your dried herbs combined together on top and your pepper flakes evenly distributed. If you want more of a hot taste add more pepper flakes. prinkle with mozzarella cheese on top and sprinkle parsley on top for color. ake for 20 minutes at 375 degrees until bubbly. llow to cool for 10 minutes before serving and slice wedges with a pizza cutter.