Roasted Tomato Tart

I had some leftovers in the fridge I needed to use. Tomato, basil, onion, cheese from the quiche I made a few days ago as well as a prepared pie crust. As usual my cheese drawer was filled to capacity so I had some Italian cheeses as well. My mind went to work. I recalled a tomato pie I saw Paula Deen make on a show with her friend and caterer Susan. I made that pie at the time but found it somewhat runny from the liquid in the tomatoes. My end-around to the liquid in the tomatoes was to roast them first. With the plan hatched, I decided to use the mini tart pans I stole from Nikki’s yard sale and make tomato tarts. I decided to add sweet onion, basil, garlic, Gruyere and Parmesan cheeses. Here are my tarts assembled and ready for the oven.


And just out of the oven.


I didn’t offer a taste of these tarts to Michael fearing his opinion. If it is in a pie pan and Michael eats it, it better be pie. I did however, eat 3/4 of one by myself and found it absolutely delicious. I am not going to get precise on the amounts in my recipe because the size of the baking vessel will determine how much is needed. This could be made in a pie pan, regular tart pan, ramekins, or mini tart pans as I did. It could be served hot, warm, room temperature, or cold. It could be cut into bite-sized pieces and served as an appetizer. The small tarts could be served whole for brunch or lunch. The possibilities are endless. I imagine that second tart will turn up around breakfast time tomorrow morning.


Roasted Tomato Tart
  • Prepared pie crust, baked for 8 minutes and cooled
  • Grape tomatoes, cut in half
  • Kosher Salt
  • Freshly ground pepper
  • Olive oil
  • Sweet onion slices
  • Garlic cloves, pressed (I used 1 clove for two mini tarts)
  • Basil leaves, sliced into thin strips
  • Gruyere cheese, grated
  • Parmigiano Reggiano cheese, grated
  1. Preheat oven to 375 degrees. Prepare your tart pan or pie shell with a prepared crust. Bake the crust for 8 minutes or until it just begins to turn brown. Remove from heat and allow to cool completely before filling.
  2. Place the sliced cherry tomatoes on a baking sheet. Season with salt and pepper and drizzle with olive oil. Toss gently to coat each with oil. Place the baing sheet in the 375 degree oven for approximately 12-15 minutes but watch them carefully to prevent burring. You want to to soften and release their liquid but not burn. Remove the roasted tomatoes to a plate lined with a paper towel. Sauté the sliced onion in a frying pan with a small amount of olive oil until tender but not caramelized. A minute before they are done, add the pressed garlic and stir it with the onions. Be careful that the garlic does not burn. Drain the onion and garlic on a plate lined with paper towel. Grate the cheeses.
  3. Prepare the tarts as follows:
  4. Place a layer of Parmigiano Reggiano cheese in the bottom of the pie crust. Follow with a layer of the onions and garlic. Add a layer of Gruyere cheese followed by the roasted tomatoes and basil. Fill your tar pan or pie shell to the top with a mound in the center as it will cook down. Add additional cheese on top. Bake in a 375 degree oven until the cheese is melted and bubbling. I baked my mini tarts for about 12 minutes with the filling. Allow to cool at least slightly before cutting. I removed mine from the tar pan and cut them in quarters with a sharp knife.




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