Description
A Summer Classic: Recipe for Tomato Tart
Ingredients
Units
Scale
- 1 Pie Tart (I used a gluten free pie tart)
- 1 pint Cherry Tomatoes
- 1/2 TBSP Fresh Tarragon
- 1 TBSP Dijon Mustard (For the Tomatoes)
- 1/2 TBSP Dijon Mustard (For the base of the tart)
- 1/2 TBSP Herb de Provence (Scattered in the layers)
- Mozzarella (To your Taste)
Instructions
- The tart I used is Wholly Gluten Free- you should let the tart shell sit on the counter for 10 minutes to defrost.
- Set your oven to 400°F
- Slice your tomatoes in half. Let them sit out for 10-20 minutes to lose some of their juices. You do not want a soggy bottom tart!
- Take the dijon for the base of your tart and use a spatula to spread it evenly. Then place some tarragon in there, too.
- Once your tomatoes are drained, in a bowl mix them with the dijon and some of the herbs.
- Place the first layer of herbs in the tart. Once the first layer is in, use some of the herbs and mozzarella to your taste. Then add your second layer. Cover again with some of the herbs and mozzarella. Bake the pie for 30 minutes. Let the tart sit for 5 minutes and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Cuisine: French
Nutrition
- Calories: 19
- Sugar: 2
- Sodium: 50
- Fat: 1
- Saturated Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
