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Rustic Tomato Tart

Serves 8
212 calories per serving


> 8 oz Sargento ® Chef Blends® shredded 6 Cheese Italian, divided into 1 1/2 cups and 1/2 cup
> 1 cup Bertolli ® Olive Oil & Garlic pasta sauce
> 1 sheet refrigerated pie crust 
> 3 medium tomatoes, thinly sliced
> 1/2 tsp salt
> 1/2 tsp ground pepper
> 1/4 cup assorted garden herbs roughly chopped, including basil, oregano, parsley, chives or thyme (optional)


Preheat oven to 400º F.
Roll dough flat and put into a round 9 inch fluted tart pan or 14 inch by 4 inch rectangular fluted tart pan. Dough should come to the top of fluted lip. Freeze for 1/2 hour or overnight.
Bake pie crust for 15 minutes. Sprinkle 1 1/2 cups cheese in bottom of pie crust and bake for 5 more minutes, until cheese is melted.
Turn oven broiler on low.
Spoon Sauce into bottom of pie crust. Layer tomato slices artfully over red sauce and sprinkle with salt and pepper. Add remaining 1/2 cup of cheese and broil until melted and golden brown, about 5 minutes.
Remove from oven, sprinkle with fresh herbs and serve.


Brought to you by Bertolli® and Sargento®

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