An easy Southern Tomato Tart is great as a side dish, main dish, lunch, or brunch dish. It’s cheesy, savory, and tastes much more decadent than it actually is. Use pre-made pimento cheese and refrigerated boxed pie crust or make your own. Take advantage of the last of summer’s produce and enjoy a slice of this wonderful tart.
This recipe combines two of my favorite things – pimento cheese and tomato pie. The tomato pies that I’ve made in the past included cheese, mayonnaise, and spices. Putting those together made me think about pimento cheese, which has all of those ingredients. Plus, it’s delicious! Why not use that in the tart? It worked like a charm!
HOW DO I MAKE AN EASY SOUTHERN TOMATO TART?
- Slice fresh tomatoes and salt them to remove excess water. You don’t want a soggy tart.
- Next, we’re going to make a garlicky, herbed oil to brush on the crust and on top of the tart. It’s going to add a ton of flavor and help the tart to brown.
- Use a pre-made pie crust or make your own. Press it into a pie plate and pre-bake it to help keep it crisp.
- Brush the warm crust with the herbed oil.
- Add a layer of pimento cheese. Use a good quality pre-made brand or mix up your own. Then add a pretty layer of tomatoes, more pimento cheese, and a final layer of tomatoes.
- Brush the entire tart with more of the herbed oil and bake.
I like to serve this wonderful Easy Southern Tomato Tart for brunch along with a platter of Country Ham And Biscuits or Spicy Sweer Chicken Biscuits; a bowl of Strawberries Romanoff for a sweet, fresh touch; and a pitcher of Barbecue Bloody Marys or Fresh Peach Bellinis. Wanna come over for brunch?Print
This easy Southern tomato tart is a delicious brunch, lunch, or side dish. Using pre-made pie crust and pimento cheese makes it incredibly easy.
2 large ripe beefsteak tomatoes
½ cup good quality olive oil
1 large clove garlic, finely minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
Refrigerated pie crust
1 ½ cups pimento cheese
Fresh basil or rosemary sprigs as garnish
Preheat the oven to 350 degrees.
Line a baking sheet with several layers of paper towels.
Using a very sharp knife, slice the tomatoes into ⅛-inch slices and lay on the paper towels.
Sprinkle salt on one side of the tomatoes, flip and salt the other side.
Allow the tomatoes to sit for 15 minutes. Turn each tomato slice and allow them to sit for another 15 minutes.
Meanwhile, in a small mason jar add the olive oil, garlic, Italian seasoning, salt, and pepper. Shake or use an immersion blender to mix completely. Set aside.
For the pie crust. Roll out the crust to about a 12-inch circle. Press into a 9-inch glass pie dish, making a thicker edge around the edge.
Line the crust with foil and fill with pie weights or dry beans.
Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.
Use a pastry brush and brush the pie crust with the herbed oil.
Spread ½ cup of the pimento cheese over the herbed oil. You may need to use your fingers to gently spread it out. Take care not to rip the crust.
Use a paper towel to blot any excess moisture from the tomatoes. Layer half of the slices over the pimento cheese.
Top with the remainder of the pimento cheese, then the last of the tomatoes.
Brush the top generously with the herbed oil.
Bake the tart for 25-35 minutes, until the crust is golden and the top of the tart is lightly browned.
Remove from the oven and allow to stand for 10 minutes before slicing.
Garnish with fresh basil or rosemary.
Serve warm or at room temperature.
- Category: Breakfast
- Method: Bake
- Cuisine: Southern
Keywords: easy, Southern tomato tart, tomato tart, tomato pie, pimento cheese, Summer produce, brunch, lunch