I have all these tomatoes that I don’t know what to do with. We eat them everyday – and there are still more. Today we went to my mom’s house for lunch and I made this. I thought PaperWings zucchini tart looked so delicious. I took a cue from her but made it into a tomato tart. Mainly because I have a million tomatoes and no zucchinis thanks to the squash vine borers!!
I bought pre-made refrigerated pie crusts. Most genius invention ever!
I unrolled the crust onto a baking pan and pinched up the edges. Then baked it according to the instructions.
I let it cool and put a few handfuls of shredded mozzarella on it. Then I crumbled up some goat cheese all over it and then placed about five sliced plum tomatoes in pretty circles. I then put it back in the oven with the edges of the crust covered for about thirty more minutes. Pinched a bit of salt and pepper on top. Then chopped up some fresh basil (from the garden) and sprinkled it on top! I am very heavy handed with the basil! 🙂 It was so good and so simple!
I reheated it in the oven when I got to my mom’s house. I think doing that made the crust too dark. It actually tastes just as good at room temperature – so I won’t reheat it when I make it again. Which I will be doing very soon! (especially since the pie crusts come with TWO!!) YUM!
mmm. I’ve made something similar with Pepperidge Farm puff pastry dough at it was awesome. My recipe called for minced garlic and olive oil drizzled over the top before baking. YUM!! I’m glad you reminded me of this recipe.
Yum! I’ll have to try this variation next!