Summer Roasted Tomato Tart
A perfect summer appetizer and the best way to enjoy late summer tomatoes
Servings: 8
Calories: 173kcal
Ingredients
- 1 pre-made pie crust thawed
- 4 ounces Gruyere cheese shredded
- ⅛ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ½ teaspoon dried thyme
- 4-5 medium firm tomatoes, cored and sliced
- 1 tablespoon olive oil
- salt and pepper
- fresh basil - whole leaves or cut into chiffonade optiona
Instructions
- Preheat oven to 400 degrees.
- Lightly spray a 10-inch tart pan with a removable bottom. Press pie crust into the pan, and slightly up the sides.
- Spread the grated cheese evenly over the pie crust with the cheese, and then sprinkle with garlic powder, nutmeg, and thyme
- Arrange tomato slices over cheese in an overlapping pattern.
- Season with salt and pepper, and drizzle with the olive oil.
- Bake 45-50 minutes until crust is golden and tomatoes are soft but retain their shape.
- After removing from the oven, add fresh basil if desired.
- Let tart cool to room temperature before slicing and serving.
Notes
To roast garlic, slice off the top of the bulb, just to remove some of the skin, and expose the garlic cloves. Wrap the bulb lightly in foil, drizzle with olive oil, and roast in a 375 degree oven for 1 hour, or until garlic is soft. Remove from oven, and let cool.
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Nutrition
Calories: 173kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 134mg | Potassium: 32mg | Fiber: 0g | Sugar: 0g | Vitamin A: 135IU | Calcium: 147mg | Iron: 0.6mg