Tomato-Mushroom Tart

[Printable Recipe]

We’ve been so busy lately, so I’ve been looking for quick meals that can be prepped ahead of time or made in Rachel Ray-style speed.


Greenling had passed along a recipe for a savory veggie tart a few weeks ago, and I thought a tart would be perfect for one of those hectic nights. It would come together quickly and allow us to use more than 1 veggie from our Greenling box (which is always a plus, as it’s hard to make it through the huge box with just 2 of us!).

Adapted from Food Network


  • 1 pie crust, either storebought or homemade (here is my pate brisee recipe)
  • 5 roma tomatoes or 2 large tomatoes, sliced thinly
  • 1/2 lb. criminis, sliced thinly
  • 1-1/2 c. mozzerella cheese
  • 2 Tbsp. fresh thyme, chopped
  • 1 Tbsp. olive oil
  • Salt and pepper, to taste


  • Preheat the oven to 400 degrees.
  • Press the pie dough into a tart pan with a removable bottom. Bake the tart shell for 7 minutes.
  • Remove the tart from the oven when it’s lightly browned and sprinkle 1 c. of the mozzerella cheese in the bottom.
  • Toss the tomatoes and mushrooms with the olive oil, thyme, salt and pepper, then add the tomato-mushroom mixture to the tart on top of the cheese. Sprinkle the remaining 1/2 c. of mozzerella cheese on top, then bake the tart for an additional 15 minutes until the cheese is bubble and the tart shell is golden brown.
  • Cut the tart into wedges and serve warm.


I served this alongside a green salad with candied pecans and blue cheese. It felt very much like we were eating at a French bistro!


To candy pecans, just toss the pecans in corn syrup and brown sugar (~1 Tbsp. corn syrup and 1 tsp. brown sugar for a 1/2 c. of pecans) and a pinch of salt. They can be baked at whatever temperature your oven is at, but they do best at 350 for 8-10 minutes. I baked these with the tart at 400 for 5-6 minutes.

Gooey and bubbly from the cheese, juicy and sweet from the tomatoes: this tart was quite reminiscent of pizza, which is never a bad thing. I really liked the thyme with the mushrooms. While the original recipe called for basil, I thought the earthiness of the thyme and mushrooms would go really well together, and I wasn’t let down.


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