Cheddar and Tomato Tart

I had some tomatoes that I needed to use. I wanted to cook them somehow but not turn them into a sauce. I decided a tart of sorts would be nice. This is a really quick assembly using a pre- made piecrust. The hardest thing about the whole recipe is slicing tomatoes and deseeding the slices, and that's not hard at all! I used a white cheddar (because that's what I had) and a little Dijon for some zing and rosemary, just because it needed something fresh. I used pie crust, but I think it would be really good with puff pastry as an alternative. I served this as a side dish to grilled chicken and some fresh green beans. It was delicious. Here's what you'll need:

  • 1 frozen pie crust, thawed
  • tomatoes (I like Compari)
  • Dijon mustard
  • fresh rosemary
  • salt & pepper

Start by slicing and deseeding the tomatoes. I made the slices about 1/4" thick. Lay the slices out on paper towels and sprinkle with salt. Let them sit for about 5-10 minutes. The salt will draw out the excess moisture so that your tart won't get soggy when it cooks.

While the tomatoes are drying out a bit, unroll the piecrust and spread it with some of the Dijon mustard. 

Sprinkle the minced fresh rosemary on top.

Add the sliced tomatoes.

The last thing you need to do before you bake it  is to turn up the edges of the crust. It's rustic, so don't try to make it perfect. This is going to keep anything from oozing over the edge.

Bake at 350 degrees for 20 minutes. Remove from the oven and add the cheese then return it to the oven until the cheese is melted and the crust is brown. It should take a total of 30-40 minutes.