Our garden is doing so well this year. It’s amazing how many tomatoes we have picked already. So that means thinking of different ways to eat them. Because there is only so many times I can cut them for salad before I feel like I’m wasting them. That’s how this Garden Tomato Caprese Tart was born.

You can make it from store bought tomatoes if you don’t have any from a home garden. That’s fine too. I just like using the garden tomatoes because we have so many to use.

The herbs are fresh from our garden too. You can either grow them or just buy them fresh in the store. If you’re using dried herbs instead, use half the amount of fresh herbs.

This is one of our favorite savory pie ideas. For more, check out all of our Tasty Savory Pie recipes.

Garden Tomato Caprese Tart

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What You’ll Need:

• 1 sheet pre-made pie crust
• 2 large beefsteak tomatoes, 5 Roma tomatoes, or a combination of whatever you pick from the garden
• 3/4 cup fresh basil
• 3/4 cup fresh oregano
• 3 garlic cloves
• 1 cup mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Pinch of salt

What You’ll Do:

I have a good pie crust recipe from Pete’s mom that I like to use, but you need to make that a day ahead of time. So that doesn’t always align with when I can pick my tomatoes. So for this, I use a pre-made pie crust.

Pre-heat the oven to 400.

Wash and chop the oregano and basil. Chop the garlic. Slice the tomatoes thinly.

Put them all together in a bowl, sprinkle the salt and garlic powder on top. Then drizzle the olive oil and toss. Let them marinate while you move on to the crust.

Roll the pie crust into a thin square and drape it over an 8×8 stoneware pan (a 2-quart sized pan is best). Don’t worry about cleaning up the sides that hang over. They will crisp up and add a delicious texture to your tomato tart.

Put a smaller 8×8 inch pan in the center to help create the shape.

Bake for 10 minutes.

Remove the center pan and bake another 5 minutes until the crust starts to get golden brown. You’re gonna want to skip this part because who wants to pre-bake the crust twice, but don’t. If you do, the tart will end up so soggy on the bottom.

Trust me on this.

Let the pie crust cool for 15 minutes. Lower the oven to 350.

When the pie crust has cooled, put a small layer of mozzarella cheese on the bottom.

Layer half the tomatoes on top of the cheese.

Top with half the remaining mozzarella and half the Parmesan.

Layer the rest of the tomatoes, followed by the rest of the mozzarella and Parmesan.

Pour the juice left behind in the tomato bowl on top.

Bake in the oven for 30 minutes.

Cut into six slices and serve warm.