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Tangy Tomato Tart Recipe

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This recipe for Tangy Tomato Tart is from Belle Colassaco's Most Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10-inch) unbaked flaky piecrust
3 sprigs plus 1 sprig fresh oregano, leaves removed
3 sprigs plus 1 sprig fresh thyme, leaves removed
1 ½ Tablespoons grainy Dijon mustard
1 ½ teaspoons honey
1 teaspoon minced fresh garlic
6 Tablespoons olive oil
3 Tablespoons flour
3 large tomatoes, cut into ¼-inch slices
¼ cup grated fresh Parmesan cheese
Directions:
Directions:
Preheat oven to 400°. Drain sliced tomatoes (place in between paper towels) for a few minutes.

Lay piecrust into tart pan or pie pan.

Combine leaves from 3 sprigs oregano and 3 sprigs thyme with Dijon mustard, honey, garlic and olive oil into a creamy paste (or whirl in blender to emulsify). Sprinkle flour onto piecrust in pan. Spread olive oil/herbs/mustard mixture over flour.

Lay tomato slices over olive oil/herbs/mustard mixture, covering bottom of crust. Sprinkle Parmesan cheese over tart.

Bake in preheated oven for 40 minutes. Garnish with remaining sprigs of oregano and thyme. Serve warm or cold.

 

 

 

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