$10 Recipe: Rustic Tomato Tart
Original Kaboose.com recipe and photography by Rosemary Black
Average User Rating:
This meatless entree is both delicious and nutritious. Tomatoes are a rich source of lycopene and beans contain fiber, iron and folate. Plus, the ingredients for this recipe don't cost more than $10 -- this is one great cheap eat!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, halved and sliced thin
- 1 refrigerated pie crust (one half of a 15-ounce package)
- 4 tablespoons Parmesan cheese
- 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried rosemary)
- 1 cup rinsed, drained cannellini beans
- 3 plum tomatoes, sliced thin (about 3/4 pound)
- 4 ounces mozzarella cheese, sliced into 1/4-inch thick slices
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion salt
- Pinch of freshly ground black pepper
Cooking Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large, nonstick skillet, heat the olive oil for 20 seconds over medium heat. Add the onion, reduce the heat to low, and cook for about 15 to 20 minutes, stirring occasionally. When the onion is golden, remove the pan from the heat and set it aside.
- Unroll the pie crust and arrange it on the parchment paper. Sprinkle the pie crust with half the Parmesan cheese and 1/2 teaspoon of rosemary.
- Spoon the onion mixture and the beans over the dough, spreading it out evenly and leaving about 1 inch of space around the edges. Arrange the tomato slices over the beans. Top with the mozzarella slices.
- Sprinkle the tart with the remaining Parmesan cheese, the remaining rosemary, the garlic powder, onion salt and pepper.
- Carefully fold the edges of the dough slightly toward the center of the tart, crimping the edges. The dough should not cover the tomato mixture.
- Bake the tart for 20 to 25 minutes, until the crust is lightly brown and the cheese is melted. Let the tart stand for about 10 minutes before cutting it into wedges.
Substitution(s)
To cut down on the fat in this dish, substitute part skim mozzarella cheese for the whole milk mozzarella.
To vary the filling, try combining two different kinds of beans, or adding some extra vegetables when you sauté the onions. Thin strips of pepper work well here, as do sliced mushrooms.
Make-Ahead
To get a head start on this tart, slice and cook the onions early in the day, slice the tomatoes, and slice the mozzarella cheese. You can keep these, tightly covered, in the refrigerator until you're ready to start dinner.
Tips & Tricks
Don't worry if a little of the filling leaks out as the tart bakes. That's perfectly normal but if you'd rather avoid any leaking, slice the tomatoes an hour ahead, lightly salt them, and place them in a colander over a plate to release their liquid.
To encourage a picky, tomato-hating child to try this dish, remove the tomato from one slice and sprinkle with a little extra grated Parmesan. Most kids love the crust and the beans, and you can serve it with carrot sticks.
20 minutes
Ready In:
45 minutes
Servings:
6
Baking Time: 25 minutes
How kids can help
Kids can help by measuring ingredients, putting the topping ingredients onto the crust, and crimping the edges of the crust. They can also measure and sprinkle on the rosemary, garlic powder, onion salt and pepper.
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