Tomato Tart

"This is a simple and great tasting way to use up the abundance of garden tomatos."
photo by twissis photo by twissis
photo by twissis
photo by twissis photo by twissis
Ready In:




  • Preheat oven to 375 degrees.
  • Drain tomato slices on paper towels; pat slices well to remove excess moisture.
  • Sprinkle with salt and pepper.
  • In a small skillet, heat oil.
  • Saute garlic and onion until softened.
  • Let cool.
  • Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
  • Top with onion mixture and lay the tomato slices in a pretty pattern on top.
  • In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
  • Pour over tomatoes in the pie crust.
  • Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
  • Bake 35-40 minutes or until puffed and golden.
  • Let cool briefly before cutting.

Questions & Replies

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  1. AshK5246
    I made this recipe just as it was posted. We just loved it. It had a very nice texture and seasoning! I think I will give it a go with some ham added in for a brunch dish. I have scads of tomatoes! Thanks for a GREAT new recipe!
  2. twissis
    This is such a treat for tomato & cheese lovers + exactly what you described ... simple, tasty & perfect use for a bag of tomatoes I got from the garden of a friend. Unable to get prepeared pie shells here, I used the crust portion of Recipe #164584 by Derf (a favorite). I made the recipe exactly as written, but did have to bake it longer to get it fully puffed & set. I served it as a side-dish to my Recipe #235183, but think it would also work as a main-dish w/the addition of bacon & then served w/a green salad & crusty bread. That will be my next effort. We loved this, Kellie! Thx for sharing the recipe w/us. :-) Edited to add on 8/24: Got a 2nd bag of tomatoes from friends & remade this recipe using bacon as a further add. So yummy & DH ate leftovers for breakfast the next day. :-)



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