Summer Roasted Tomato Tart
A perfect summer appetizer and the best way to enjoy late summer tomatoes
Ingredients
- 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
- 1/8 teaspoon ground pepper
- 2-3 large Heirloom or vine-ripened tomatoes
- 1 tablespoon olive oil
- 1/8 teaspoon sea salt
- 1-2 medium fresh basil leaves
Instructions
- Preheat oven to 400 degrees.
- Lightly spray an 11-inch tart pan with a removable bottom. Press the pie crust into the pan, and slightly up the sides
- Spread the cheese evenly over the pie crust and then sprinkle with garlic powder, nutmeg, thyme, and pepper
- Cut the tomatoes into even slices, about 1/4 to 1/2-inch thick. Arrange the tomato slices over the cheese in an overlapping pattern.
- Drizzle the olive oil over the tomatoes.
- Bake 45-50 minutes until crust is golden and the tomatoes are soft and caramelized but retain their shape.
- After removing from the oven, add fresh basi and a pinch of sea salt
- Let the tart cool for at least 15 minutes before slicing and serving.
Notes
This is best served within a few hours of baking. You can refrigerate leftovers overnight, but the crust will be soft once reheated.
Nutrition
Calories: 179kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 16mgSodium: 225mgPotassium: 38mgFiber: 1gSugar: 0.1gVitamin A: 140IUVitamin C: 0.04mgCalcium: 149mgIron: 1mg
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