This Roasted Tomato Tart is one of my favorite appetizers to make at the very end of the summer when you have so many tomatoes you don’t know what to do with them. It also makes a delicious dinner when you pair it with a green salad.
One of the best things about the end of August and early September is tomatoes. Don’t you think?
Fresh, ripe, sweet, and nothing at all like the tomatoes we’ll soon be seeing the rest of the year. Are you lucky to grow them in your yard?
If you have tomato plants, then you know when it rains, it pours, and it’s pouring tomatoes right now! Every shape, size, color, and variety. I keep buying more than I need because they’re just so pretty. And plus, they’ll be gone all too soon.
Here’s a bit of nutrition geekery for you: Tomatoes are the ultimate superfood, which means that they’re exceptionally nutrient dense, and provide lots of health benefits. They’re a rich source of vitamin C, beta-carotene, and potassium, which can reduce your risk of heart disease, and cancer, help reduce your blood pressure and boost your immune system. They’re most famous, however, for their lycopene. And when tomatoes are cooked with olive oil, that lycopene is enhanced even more.
Health benefits aside, you can’t beat tomatoes for their versatility. Whether you’re using them in a salad, pasta, pizza, or this lovely tart, they’re always a hit.
This Roasted Tomato Tart always gets devoured up in a hot minute whenever I serve it as an appetizer. It’s part pizza, part buttery tart, and so packed with intense tomato flavor. The best thing about this Tomato Tart – it’s so ridiculously easy to make I’m almost embarrassed to call it a recipe.
I also love this tart as a light summer dinner, with a salad, and a glass of wine. And maybe I’ve been known to polish off any leftovers for breakfast. Kinda like cold pizza. 🙂
Summer Roasted Tomato Tart
- 1 pre-made pie crust thawed
- 4 ounces Gruyere cheese shredded
- 1/8 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/2 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
- 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.
Do you have any favorite tomato recipes? Please share!