This recipe is a great way to make use of an abundant crop of tomatoes, which are rich in vitamins C, A and K. In addition, it’s one of those meals that tastes just as good or better reheated the next day, so you might want to make enough for leftovers.
Cost: low to moderate (the cheese is the most expensive ingredient)
Prep time: 10 to 15 minutes
Cooking time: 30 to 40 minutes
Ingredients
- shallow frozen pie shell
- tomatoes
- mozzarella cheese (brick form)
- spicy mustard
- seasoning (The choice of seasoning depends on taste. Herbes de Provençe are excellent, but other herbes such as rosemary, thyme, Italian seasoning or summer savory leaves can be used singly or in combination to good effect.)
This list of ingredients is easy to adjust depending on how many tarts you wish to prepare. One nine inch double layered tart should be enough for two moderately hungry diners, if served along with salad.
Any size pie shell will do for this recipe. You can even make your own from scratch. However, if you wish to keep to the goal of quick and easy preparation, a pre-made shell is the way to go.
Preparation
- Preheat the oven to 375 degrees F.
- Begin by smearing a thin layer of spicy mustard over the bottom and sides of the pie shell. Then sprinkle with your choice of seasoning.
- Slice enough tomatoes to cover the bottom of your pie shell, or shells. Depending on the depth of the shell, you may wish to put in a second layer of tomato. If you do this, however, you may need to add five or ten minutes to the baking time. Do not put more than two layers, as the top of the tart will burn while the bottom remains doughy.
- Cut generously thick slices of mozzarella cheese.
- Place the tomato slices all over the bottom of the pie shell, allowing each slice to overlap slightly. Cover the tomato with the slices of mozzarella cheese, leaving a bit of space between each slice. The cheese does not need to conform exactly to the circle of the shell.
- If desired, repeat this process for a second layer.
- Sprinkle the top of the tart with your choice of seasoning.
- Bake in the oven for 30 minutes, then check to see if the tart is cooked all the way through. Depending on the oven and the thickness of the tart, you may need to give it an extra five to ten minutes in the oven.
Serve straight from the oven, accompanied by a salad.
Natalia Heilke - Natalia Heilke is in her final term of a creative writing degree at the University of Victoria. Her focus is on short fiction, but she ...
