I know it’s not summer. It’s winter. We’re in the dead of winter. But I’m in Texas so it’s been nearly 80 degrees some days. If you’re somewhere cold, windy, and/or rainy…you have my deepest condolences. I actually love winter and cold weather. I love knee high boots and scarves. But when you live in Texas you know those days are usually few and far between. So what do I do when it’s 76 degrees in December? I make tomato tarts. And you should too! Right now! Ok, read this post first, then go make the tart. Ok read this post, share it, and then go make this tart!
If you’re looking for a quick and easy brunch, lunch, or even dinner for that matter, then you have to try this simply delicious Tomato Tart. It’s so easy to put together and it requires just a few ingredients. In fact this recipe is really open to interpretation. Switch it up with different vegetables and cheeses and make it your own. I like to throw this together as a quick appetizer for company and since I pretty much always have pie crust, tomatoes, and cheese on hand it’s the perfect go to.
- 1½ cup cherry tomatoes, halved
- 1 cup Gruyere, grated
- 2 tbsp dijon mustard
- pie dough (or pre-made crust)
- 3 tbsp fresh chopped parsley or basil.
- 1 tsp salt
- 1 tsp pepper
- Preheat your oven to 450 degrees.
- Roll out your dough to approximately 9* inches.( I don't go for any particular shape, I like to keep it rustic. ) Move to a baking pan with a silicone mat or lined with foil.
- Brush on your dijon mustard, leaving a 1 inch border around the entire edge of the crust. Sprinkle your grated gruyere over the mustard, then top with your halved tomatoes. Season with salt and pepper.
- Now fold up the edge of your pie crust to make a "decorative" border. You can brush it with butter, egg wash, or spray it with a little coconut oil cooking spray like I did.
- Bake for approximately 15-20 min.You want the tomatoes to burst and the crust to be browned. If your crust is getting to brown, cover it with a little foil.
- Take it out of the over and walk away for a few minutes. It will be hard, but you can do it. Let the tart sit for a bit before topping with the chopped parsley. I also grated a little parmesan over the top for good measure, but this step is totally optional! But you should totally do it!
So this would be the time where you go make the tart. You’re welcome.
Let me know what you think of the recipe in the comments below. I’d love to hear from you!! If you liked this recipe, be sure and share it using any of the buttons below.