This easy to make tomato tart recipe is perfect for summer/fall meals because the tomatoes are in season. My mom stopped at the local farmer’s market and picket up these massive, juicy, colorful tomatoes. During the winter, yellow and orange tomatoes are hard to come by, so I just use all red mixing Roma tomatoes with beefsteak tomatoes or mix in fresh mozzarella cheese.
2-3 tomatoes in varying colors
2 Tbs pesto
2 Tbs honey mustard
1 pie crust (homemade or frozen)
Preheat the oven to 375 degrees Farenheit. Spray your pie pan if you are using a homemade pie crust. Bake the pie crust as directed on package. If you are going all out and making your own crust, add in a little basil to the mix.Bake the pie crust as directed on package. If you are going all out and making your own crust, add in a little basil to the mix.
My mom decided to make homemade pesto from our flourishing basil plant purchased this summer from Home Depot. Definitely worth the $2.50. You can go ahead and use store-bought pesto for a time saver. At the bottom of your crust, evenly spread a helping of pesto topped with the honey mustard.
You can slice your tomatoes to any desired thickness. I usually cut them thinner than shown in this pie, and they have more of a cooked squishy texture. The thicker cut tomatoes hold better when you slice the pie, but may need a little longer cook time. Layer your tomatoes, alternating colors, overlapping each other. Sprinkle with parmesan cheese and freshly ground black pepper. Cook for 10 minutes or until the tomatoes have softened to a desired texture and the cheese has thoroughly melted.
It may sound like a strange combination, pesto and honey mustard, but this easy-to-make pie is mouth-watering. It’s hard to eat just one slice. The tomatoes mix with the honey mustard-pesto bottom layer bringing out the sweetness of the basil in the pesto but also ending in an overall green clove and pepper aftertaste on your tongue. The crust soaks up the pesto leaving a soft, delightful carb to the pie. It is definitely a perfectly light summer meal when paired with a side of vegetables and a club soda spritzer.