November 2021

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Tomato Tart

Tomato tart - made with a store-bought pie shell to keep things easy

Total time



  • 2 lbs of tomatoes (a mix of plum and heirloom works nicely!)
  • ¼ cup extra-virgin olive oil
  • ½ tbls fresh thyme leaves
  • 1 tbls chopped fresh basil leaves
  • Salt & pepper
  • 1 large (or 2 small) garlic cloves, sliced thinly
  • Balsamic drizzle (like Nona’s Balsamic Glaze)
  • 1 tbls of grainy mustard
  • ¼ cup (or a bit more) of grated parmigiano-reggiano
  • 1 store-bought pie shell


  1. Preheat oven to 350 degrees F.
  2. Toss tomatoes with olive oil & thyme.
  3. Spread tomato mix on a baking sheet and roast for 30-35 minutes.
  4. Add the garlic to the pan and toss the tomatoes around – roast for another 25-30 minutes.
  5. Let tomatoes cool and remove any excess moisture from the pan.
  6. Bake the pie shell per package instructions (just until lightly golden).
  7. Spread mustard along the bottom of pie shell & sprinkle the cheese on top.
  8. Add tomatoes to pie shell sprinkle with a generous pinch of pepper and a little salt.
  9. Bake for 25-30 minutes until the tomatoes start to brown.
  10. Top with basil, drizzle with balsamic glaze and serve!

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