A Delicious Tomato Tart

I was invited to a pot luck luncheon today and wanted to bring something that was easily portable and that would taste as delicious at room temperature as it would hot out of the oven.



I also wanted it to be attractive and scrummy looking . . . something that people would not be able to resist tucking in to . . . as well as being something that was completely edibly out of hand, if need be. (So often people don't have enough cutlery, or plates, etc. to go around.)



I normally would make a tomato tart using puff pastry, but I didn't have any in the fridge. I did however have a tube of pizza dough and so decided to use that instead. It turned out fabulously.



It's like a pizza/tart . . . with lovely flavours.



You have a base of a grainy mustard flavoured mayonnaise. (I use low fat with no problems). Delicious and flavourful Strong Cheddar cheese tops this.



Sliced tomatoes, which are not really at their best this time of year, but cooking can and does redeem them. A savoury sprinkling of seasalt, black pepper, onion and garlic powders and mixed herbs also helps. Then with a final dusting of freshly grated parmesan, it's ready to pop into a hot oven to bake.



It bakes quite quickly and at the end you are rewarded with a delicious tart, with a crisp bread base, and delicious filling. A scattering of fresh basil leaves on top of the finished tart looks very pretty as a finishing touch.



I like to drizzle some balsamic syrup on mine just before I tuck in, but . . . feel free to do as you wish.



*A Delicious Tomato Tart*
Serves 4
Printable Recipe

Necessity being the mother of invention, I created a delicious tomato tart out of what I had on hand.

1 package of refrigerated ready rolled pizza base dough (large enough to fit a baking tray
about 10 by 15 inches in size)
4 ripe plum tomatoes, trimmed and thinly sliced
4 dessertspoons of low fat mayonnaise
1 TBS seedy mustard
8 ounces grated strong cheddar cheese ( 2 cups)
coarse sea salt and freshly grated black pepper to taste
dried mixed herbs
onion and garlic powders to taste
freshly grated Parmesan Cheese for dusting
a few basil leaves torn, for garnish
balsamic syrup to drizzle (optional)

Preheat the oven to 205*C/425*F/ gas mark 6. Line your baking sheet with parchment paper. Unroll the pizza dough onto the lined baking sheet. Curl over the edges all the way around.

Stir together the mayonnaise and mustard. Spread this over the crust all the way to the rolled edges. Sprinkle the grated cheddar cheese evenly over top. Place the sliced tomatoes evenly over top. Dust with mixed herbs, seasalt and black pepper to taste. Sprinkle with some onion and garlic powder. Dust with freshly Grated Parmesan.

Bake for 15 to 20 minutes until lightly browned and bubbling and the bottom is browned evenly. Remove from the oven and allow to sit for several minutes before tearing basil leaves and scattering them over top. Cut into squares to serve. If desired, drizzle with some balsamic syrup.