A Summer Classic: Recipe for Tomato Tart
- 1 Pie Tart I used a gluten free pie tart
- 1 Pint Cherry Tomatoes
- ½ tablespoon Fresh Tarragon
- 1 TBSP Dijon Mustard For the Tomatoes
- ½ tablespoon Dijon Mustard For the base of the tart
- ½ tablespoon Herb de Provence Scattered in the layers
- Mozzarella To your Taste
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.
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg