Tomato Tart

This is a delicious side or appetizer.  The original recipe was from one of Nina’s cookbooks, and I’ve made my version!  I used my homemade mayonnaise in the topping.

Tomato Tart Slice

Tomato Tart Whole

Tomato Tart

Total Time: 1 hour

Yield: Serves 8-12


  • 2 1/2 cups grape tomatoes, halved
  • Salt
  • Flour
  • 1 pie crust pastry
  • 1 1/2 cups shredded Monterey Jack cheese
  • Pepper
  • 1 cup (loosely packed) basil leaves
  • 2 tsps fresh thyme leaves
  • 4 cloves garlic, very thinly sliced (or pressed)
  • 1/2 cup mayonnaise
  • 1/3 cup grated parmesan


  1. Place colander over a bowl, and place tomato halves in colander. Sprinkle them with salt and toss well. Let them drain for about 1/2 hour.
  2. Heat oven to 375.
  3. Line a 9" tart pan with the pie crust pastry, then dock it (make holes with a fork). Bake for 10 minutes. Remove from oven, place on cooling rack. Sprinkle crust with 1/2 cup of jack cheese, while still hot. Cool completely.
  4. Place tomatoes on paper towels to remove any additional moisture. Then spread tomatoes over jack cheese in pie crust.
  5. Sprinkle tomatoes with pepper.
  6. Tear basil leaves and sprinkle over tomatoes. Then sprinkle thyme leaves over.
  7. Lay garlic slices over herbs.
  8. Mix together 1 cup jack cheese, mayo, and parmesan. Place mixture over everything.
  9. Bake at 375 for 35 minutes, or until lightly brown on top.