Great Summertime Fresh Rustic Tomato Tart



This is a tasty meatless 
main dish, side dish, 
or even an enjoyable appetizer, 
using oval-shaped plum tomatoes.
 
The rustic look, for sure!
I use plum tomatoes more in winter-time cooking, when regular tomatoes are out of season, or whenever I make a dish in which I don’t want excess moisture.  They’re the thick-walled tomato that’s synonymous with Italy... 


Plum tomatoes don’t resemble plums in shape, they are more egg-shaped, larger than cherry tomatoes, but smaller than the average “normal" tomato. 

Known in markets mainly as Roma tomatoes, these big-sweet tomatoes, are meatier, less watery, and available year-round.  They're the workhorse of the tomato family ~ good raw or cooked.

They have fewer seed compartments and a more concentrated flavor,  making them great for sauces, which makes them perfect for processing; often canned whole, or made into tomato puree or paste. 

Crust pre-baked, filling ready for baking.

Because plum tomatoes are more meaty and less watery, they are also very good at holding together on skewers on the grill and in dishes such as this tart of plum tomatoes, mozzarella cheese, mayonnaise and fruity black olives.

The surprising goodness in this tart is grainy mustard which is stirred into the mayonnaise ~ you like it a little spicier, add more mustard, or substitute Dijon mustard if that’s what you like. 

Bake it, then let it set for a few minutes, or enjoy it at room temperature.  Whichever way, Bill thought it was mighty good.

Serve it along side a leafy green salad, and uncork a bottle of rosé ~ Voila!  Summery slices of heaven!




Fresh Rustic Tomato Tart

The surprising goodness in this tart is grainy mustard that is stirred into the mayonnaise.
prep time: 20 minscook time: 32 minstotal time: 52 mins

Ingredients:

1 (14-ounces) refrigerated pie dough
Vegetable cooking spray
6 ounces shredded mozzarella cheese
½ cup mayonnaise
1-2 tablespoons grainy mustard
1½ pounds (about 5 or 6) plum tomatoes, sliced
½ teaspoon salt
3 tablespoons flour
3 tablespoons black olives, chopped
1 tablespoon chopped fresh thyme or basil
½ teaspoon black pepper
2 tablespoons grated Parmesan

Instructions:

Preheat oven to 425°.
Roll dough into 12” circle, fit the dough into a 9” pie plate coated with cooking spray and crimp edges.
Line dough with aluminum foil, arrange pie weights or dry beans on
the foil.  Bake in oven until edges of dough are browned, about 18
minutes.  Remove pie weights and foil.
Reduce oven temperature to 350°.
Combine mozzarella, mayonnaise and mustard in a small bowl.
Place tomato slices in a single layer on paper towels, sprinkle with
salt and let stand for 5 minutes, pat tomatoes dry with paper towel.
Place flour in shallow bowl, dredge tomato slices in the flour.
Arrange half the tomatoes in the prepared crust, top with half of the mozzarella mixture and the remaining tomato slices.
Top with olives, thyme and pepper.
Drop the remaining mozzarella mixture by spoonfuls over the tart, sprinkle with Parmesan.
Bake at 350° for 30 minutes, shielding the edges of piecrust with foil to prevent excessive browning.
If necessary, change oven temperature to broil and broil until cheese is lightly browned, about 2 minutes.
Allow to stand 10 minutes before slicing.

Enjoy!







25 comments:

  1. Oh wow...what a pleasing meal this would be. Looks so tasty and light. Perfect for a summer meal

    ReplyDelete
    Replies
    1. Right on, Shug! It is! The tomatoes are really good here this summer. Take care

      Delete
  2. Looks delicious! I just love fresh foods and this is nice and light and perfect for summer :-) Have a great night.

    Blessings,
    Jill

    ReplyDelete
    Replies
    1. Thanks, Jill! It's great for a meatless meal, lots of flavors! Have a good day!

      Delete
  3. I bet that you can't walk away just eating one piece. I surely can't!

    ReplyDelete
    Replies
    1. Yep, you're right, Angie! Two slices at least. ☺ Take care

      Delete
  4. This is about the third tomato pie recipe I've seen lately and we must make one when we get home. My first thought when I saw the pic was why is it not runny - flouring the tomatoes is a clever idea. This version will be the one we try.

    ReplyDelete
    Replies
    1. That's it, I think, Larry! Sprinkling them with salt, then letting them sit for a while, then dredging in flour. I too have had every tomato pie on the runny side, but not this one at all. So will do those steps from now on. Thanks for noticing, I should've said that in the text.

      Delete
  5. Oh yum that does look good, right up my street 😊 Take care Diane

    ReplyDelete
    Replies
    1. Thanks, Diane! Glad it caught your eye! 😊 Have a fine day!

      Delete
  6. I just read Larry's remark and have to add this to my list of recipes to use while our garden tomatoes are coming it!

    ReplyDelete
    Replies
    1. Hi Susan! Yes, glad you saw it, I should've mentioned it. All I know is that this was good. Enjoy!

      Delete
  7. The word "rustic' is already a promise of something good, simple, fresh and tasty, with the plum tomatoes, black olives, cheese - the heart of the dish.
    'Bill thought it was mighty good" and he was right. I think so too.

    ReplyDelete
    Replies
    1. Thanks, Duta! This has the right flavors, is easy to make, just don't burn the part of the crust like I did. Take care

      Delete
  8. This is a perfect summer meal! Looks delicious and such a great way to use fresh summer tomatoes.

    ReplyDelete
    Replies
    1. Hi Amy! If you have a plethora of tomatoes, this is a recipe for you. Hope you like it. Thanks!

      Delete
  9. Love tomatoes! And Roma tomatoes are so good to cook with. I almost never make a tomato tart -- I really need to much more often. Your recipe looks perfect -- thanks!

    ReplyDelete
    Replies
    1. Hi John! Yes, I use Roma tomatoes a lot, more in the winter though. Tomato tarts/pies are great. I made quite a few last year but only this one so far this summer... Thanks for the visit!

      Delete
  10. Hi Pam, Lovely tomato tart! Roma tomatoes are my go to tomato. My wife would love this creation as she loves olives. I might try this with some mild garlic added in just for variety. My wife and I just returned from a 3 week road trip to the New England area and I'm catching up. Lots of food and railroad photos to supply blog material for months to come! Take Care, Big Daddy Dave

    ReplyDelete
  11. Hi Dave! Thanks! Looking forward to the food and RR! Have a safe Labor Day weekend!

    ReplyDelete
  12. We love rustic tarts and pies of all kinds in our Scandinavian kitchen. We're getting lovely fresh San Marzano tomatoes in our market square now and I know where some are heading. I think this will make the perfect meal for our meatless Thursday dinner.

    ReplyDelete
  13. Great, Ron! Glad you like it. I bet your Scandinavian kitchen is a wonderful place, esp with those lovely fresh tomatoes. Thanks, and Happy Thursday Dinner!

    ReplyDelete
  14. Dear Pam, This tart looks beautiful and yes a nice glass of wine, salad and a piece of good cheese and a perfect meal is placed. Have a beautiful weekend. and enjoy! xoxo Catherine

    ReplyDelete
    Replies
    1. Thanks, Catherine! That sounds like a great meal to me. Have a wonderful day! xoxo

      Delete
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● A slice of pie without cheese is like a kiss without a squeeze.
~ Stephen King

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Hi!
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You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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