easy & yummy recipe - "tomato tart"!

Yummmmm...

I could eat this delish Tomato Tart every day of the week, hands down. Originally, my mom found the recipe from Martha Stewart. OK... I love Martha and all, but I despise her long and too detailed recipes. I am the kind of girl who will cook occasionally, and when I do, it better be easy and quick. I am a no fuss cook in the kitchen for sure! And to top things off, I wanted to take Martha's idea and switch it up a bit to make the recipe super Weight Watchers friendly. (Anyone out there counting points like me?? A quarter of this pie is only 7 points. Pretty yum-o and healthy dinner!) So if you want to reference the original recipe, here it is. Now onto my modification. I'll start with the recipe I use and then show you how I go about making it easy...

Holly's Tomato Tart

(Makes One Pie)

Ingredients:

One store-bought frozen pie shell (deep dish or regular is fine)

2/3 cup fontina cheese, grated

2 tablespoons dijon mustard

1 tsp olive oil

Salt & Pepper

Preheat the oven to 400 degrees and then prep your ingredients. I always bake two pies at once, so if you are like me, you will need to double the ingredients to do both. This pie is fabulous as leftovers, so I figure, why not?! :) Plus, those pie crusts usually come in a double pack. Cool!

I slice up all of my tomatos so they are ready to use, along with grating my cheese and placing it into 1/3 cup containers.
Place both your pie crusts on a baking sheet so they are easy to pop into the oven. Spread the 2 tablespoons of dijon mustard all over the frozen crusts, up the sides of the pie as well. Sprinkle half your grated cheese over the bottom of the pie shell.
Then arrange your tomato slices all around the pie shell in a pretty way- doesn't have to be perfect but try to make it as even as possible! Then once all the tomatos are layed into the pie shell, sprinkle the rest of the cheese, along with a generous amount of salt and pepper. Finish off with a swirl of olive oil over the top! I like to cover both pies with a piece of foil so the pie crust doesn't get too burnt. And then just pop them in the oven for about 45 or so minutes. You will know they are done when the tomatos are soft and the top of the pie is golden brown and melty!

It should look like this when it's all done.... YUM!!!! I would let the tarts sit out and cool for about 20 minutes so that the pie can set. But then... dive in- it will be amazingly good! xo!