Aunt Mary's Tomato Tart

August  5, 2013
1 Ratings
  • Serves 4 - 6
Author Notes

This tomato tart combines heirloom tomatoes with sweet Sungolds, fresh basil, Swiss Chard and a mix of cheeses baked in your favorite pie crust. I say "your favorite pie crust" because my Aunt Mary uses her 95 year-old mom's pie crust recipe which calls for butter-flavored Crisco. And although this old-fashioned treat tastes downright fabulous, it's a health disaster that's probably best left unpublished so I can avoid all the hate mail! Instead you can use your favorite (savory) pie crust recipe and layer up the cheeses and tomatoes for a melty roasted-tomato and greens treat. Trust me, there won't be any leftovers. —jperrella

What You'll Need
  • 6 ounces Trader Joe's Quattro Formaggio or other 4-Cheese Italian Blend shredded cheese
  • 1 handful crumbled feta
  • 1 bunch stemmed, boiled then drained Swiss Chard or Beet Greens
  • 3 - 4 heirloom tomatoes (depending on size), sliced 1/4" - 3/8" thick then laid out on paper towel to absorb excess liquid
  • 1 handful Sungold tomatoes, halved
  • 4 - 5 fresh Genovese or Italian basil leaves
  • 1 prepared pie crust for 9" pan
  • 1 tablespoon good olive oil for drizzling
  1. Roll out the pie crust & put it in a 9” glass pie dish. Prick the bottom, and par-bake at 375° until just turning color (one step beyond blonde). Pull from oven.
  2. Sprinkle a layer of the Quattro Formaggio mix on the bottom of the pie shell, just to cover.
  3. Make sure the greens are well drained (squeezed out). Sprinkle layer of chard, beet greens or spinach, to cover (you won’t be able to completely cover the layer, that’s fine).
  4. Sprinkle another layer of the Quattro Formaggio mix on top of the greens.
  5. Scatter crumbled feta on top of that.
  6. Layer pretty and colorful slices of heirloom tomatoes on top, then tuck in the Sungold halves around the tart.
  7. Sprinkle lightly with sea salt (the feta is very salty, so you don’t need to salt the tomatoes much).
  8. Chiffonade the basil & scatter on top of the tomatoes.
  9. Drizzle top with olive oil.
  10. Bake at 375 for 30 – 45 minutes, watching for when the tomatoes are cooked and the crust is browned.
  11. Cool 15 min before cutting. You can store the tart at room temperature. However, if you're like us, you'll be fighting over the last remaining crumbs and there won't be any leftovers.

See what other Food52ers are saying.

  • Eleana
  • jperrella

2 Reviews

Eleana August 5, 2013
I just the heirlooms for this! The squirrels let me have some this year in my garden.
jperrella August 6, 2013
Exactly, what is it with the squirrels and our tomatoes?!? Glad they shared with you this year. Enjoy this tart. Very simple ingredients and oh so good!