As I cleaned and reorganized our refrigerator on Saturday, I noticed I had a Pillsbury Pizza Dough to use. I didn’t really feel like making a pizza, per se, so decided I’d make a tomato tart that we could use as a side to our leftover chili as well as a main course for lunch with an arugula salad the next day.
As I was making this, I couldn’t help but think about my friends. I think they’d all love it! In fact, I think this tart will be making an appearance at my house in February when I host book club. I’m also thinking of putting together a girl’s night in with friends in the near future and I believe this would be wonderful for that night as well.
This dish couldn’t get any easier to prepare, which makes it even better. It’s simple, it’s easy and it’s really pretty.
I started by placing the pizza dough onto a large sheet pan lined with parchment paper. I then brushed it with olive oil and sprinkled it with fleur de sel before folding the edges in a bit to form a border. The sheet pan was then placed into a preheated 400 degree oven for 10 minutes.
While the crust was baking, I sliced 6 tomatoes. I think heirloom tomatoes would look beautiful on this dish, but didn’t see any I loved at the market, so chose tomatoes on the vine. I also minced 3 cloves of garlic to be added to the top of the tomatoes.
Once the 10 minutes were up, I placed 2 cups of shredded gruyere cheese onto the crust and laid the tomatoes on top, sprinkled on the garlic, as well as a pinch of red pepper flakes and 1 teaspoon of dried oregano.
I added 1/3 cup of grated parmesan to the top of the tomatoes and sprinkled 1 more teaspoon of dried oregano on top.
I placed the tart back into the 400 degree oven for an additional 10 minutes and it came out perfectly.
I’m definitely looking forward to reheating this in my toaster oven this afternoon for a super satisfying lunch. Oh happy day!
1 store bought pizza dough
olive oil for brushing
6 tomatoes, sliced
3 cloves garlic, minced
2 cups shredded gruyere cheese
1/3 cup grated parmesan
1/2 teaspoon fleur de sel
1 teaspoon kosher salt
2 teaspoons dried oregano
pinch of red pepper flakes
- Preheat oven to 400 degrees.
- Lay dough onto a large sheet pan, covered with parchment, and stretch to the edges. Brush with olive oil and sprinkle with fleur de sel. (Note: If you don’t have fleur de sel, kosher or sea salt will be just fine.) Fold edges of dough to make a little border.
- Bake crust for 8-10 minutes.
- Sprinkle crust with shredded gruyere and place tomatoes on top in rows.
- Sprinkle minced garlic, kosher salt, 1 teaspoon of the dried oregano and red pepper flakes onto tomatoes.
- Add grated parmesan and 1 teaspoon of dried oregano.
- Bake for an additional 10 minutes.
Until next time, Kris