Searching for a quick dinner and have some fresh tomatoes on hand? Fresh tomato tart fills the bill! This meal is a healthy option for your family, or bring it to a potluck or picnic for a unique offering.
You say you would make it but you fear making a pie crust? Don’t! You never have to be afraid of pie crust again with this easy press-in-the-pie-plate crust that you can’t mess up!
Step 1 is to make the crust, using the recipe here, except omit the sugar and use either olive oil or coconut oil for a taste that goes better with a main dish.
Slice Vegetables
While the crust bakes, start by slicing your onions. They require only to be sliced and then halved–so you won’t have to spend overly much time on them, saving your eyes from irritation and tears.
And olive oil and salt, and then cook until golden, stirring frequently so they don’t burn.
While the onions are cooking, you can use the time to slice the tomatoes. Thin 1/4-inch slices are ideal.
Assembling the Tomato Tart
Spread your golden onions evenly into the baked tart shell.
Sprinkle half of the feta cheese on top of the onions.
Then, starting on the outside, layer your tomatoes in concentric circles, slightly overlapping one another until you reach the center.
Next, sprinkle remaining feta cheese on top of tomato layer.
Before baking, cut a circle out of tin foil so that the foil will cover the edge of your pie plate. You don’t want to come this far and then burn your crust, which is easy to do under a broiler. Place the tin foil over the edges only of the tart to prevent overbaking.
After baking, sprinkle olives on top and serve.
Enjoy fresh tomato tart!
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Fresh Tomato Tart
Ingredients
- 1 baked 9-inch press-in-the-plate pie crust, except omit sugar and use olive or coconut oil
- 3 medium-large onions
- 1 Tbsp olive oil
- 1/2 tsp salt
- 2 medium tomatoes
- 3/4 cup (3 oz.) feta cheese
- additional 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup kalamata olives
Instructions
- Thinly slice onions and then cut slices in half.
- Saute onions 20 minutes in olive oil and 1/2 tsp salt until golden brown, stirring often.
- Slice tomatoes into 1/4-inch slices.
- Spread cooked onions in baked tart shell.
- Top with half the feta cheese.
- Beginning on the outside, layer tomatoes in concentric circles, slightly overlapping, until you reach center of tart.
- Sprinkle 1/4 tsp salt and 1/2 tsp pepper on top of tomato layer.
- Spread remaining feta cheese evenly on top.
- Cover edges of tart with tin foil.
- Broil tart 7 inches from heat source for 6 to 8 minutes.
- Sprinkle kalamata olives on top before serving.
Nutrition Facts
Fresh Tomato Tart
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 370 | |
| % Daily Value* | ||
| Total Fat 60g | 92.3% | |
| Saturated Fat 3g | 15% | |
| Trans Fat | ||
| Cholesterol 13mg | 4.3% | |
| Sodium 693mg | 28.9% | |
| Total Carbohydrate 31g | 10.3% | |
| Dietary Fiber 2g | 8% | |
| Sugars 2g | ||
| Protein 6g | ||
| Vitamin A 623 IU | Vitamin C 8mg | |
| Calcium 92mg | Iron 1.5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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