Tomato Tart

I'm tired too after a long week... Move over Emily, I'm gettin' in for a snuggle. These days I'm keeping my cooking quick and simple!

Tim had bought a bunch of tomatoes when he hit the grocery store because they looked so fresh. They were on the vine and they were nice. But there was no way he would eat them all this week in salads and on sandwiches so I decided I would make something with them. I wanted something we could take for lunch this week so I settled on a tomato tart.


First I started with some Pillsbury pizza dough but puffed pastry would have been excellent too. I spread the dough out in a deep dish pie dish and precooked it like the instructions on the package say (400 for 8 minutes). I had some dough leftover so I made another tart base in a small casserole dish. You don't need anything special, just a baking dish with sides. You can spread the dough as far up the side as you like or as little as you like.

I brushed the cooked dough with a olive oil/balsamic mixture, going light on the balsamic. I didn't have any fresh basil but I did have some freeze dried basil (yup, it comes that way) so I sprinkled that on the crusts. I would have used fresh or if I didn't have anything else on hand I would have used some dried Italian seasoning. Then I thinly sliced the tomatoes and placed a layer on the crust. I topped that with goat cheese, finely shredded asiago, parmesan and mozza. I did another layer of tomatoes and then another of cheese. I even threw on some feta. We had a lot of little bits of cheese so I used them up. It wasn't all cheese. I cooked for another 12 minutes at 400.

Yum! I had 2 slices right then and there, some for lunch the next day and guess what I'm having for lunch today?! And this dish would freeze well so guess what I'll be making when tomato season hits us full force....