Friday, August 27, 2010


With all the beautiful tomatoes in all their colors and sizes flooding the markets, this is a perfect time for an absolutely delightful old recipe loaded with flavor and beautiful tomatoes.  This recipe fits my favorite words, QUICK, EASY, and DELICIOUS!

Out of this world!  Enjoy!!!

The tart is a great appetizer. As it cools it holds it shape so it can be eaten out of hand. On a brunch tables it adds color as well as flavor. Served as a luncheon dish everyone will oh and ah. Tom wasn’t even going to try it as he didn’t think he would like it. He finally tried a small piece and said, “Wow, this is out of this world!” I, of course, got lippy and said, “You doubted me?”


1 9-inch pie crust
1 c Cheddar cheese, grated
1 c Swiss cheese, grated
1 to 2 T Parmesan cheese
3 ripe tomatoes, sliced
1 t salt
½ to 1 t dried oregano or 1 t marjoram
1 t dried basil
1/8 t pepper
1/2 c green onions, sliced with green parts included
2 T butter
2 T soft bread crumbs

Ingredients:  Swiss cheese, Cheddar cheese, Parmesan cheese, pie crust, tomatoes, green onions, butter, bread crumbs, basil, oregano, salt and pepper.

Put pie crust into a 9 or 10-inch pie pan. Prick pie crust all over with a fork so the crust does not shrink when baked. Bake pie crust in a 425° oven until golden, about 10 minutes. Cool about 10 to 15 minutes. Mix cheeses together and spoon into crust. Arrange sliced tomatoes on top of cheeses. Sprinkle salt, oregano, basil and pepper on tomatoes. Sauté green onions in butter; pour into center of pie. Sprinkle bread crumbs over top of pie. Return to oven and bake at 325° for 25 minutes or until tomatoes are soft. NOTE: I think oregano is very strong so I only use ½-teaspoon. Marjoram is the same flavor profile but not as strong and I frequently use marjoram in place of oregano.

Put crust in pie pan.

Crimp edges and prick all over with a fork.  Bake in 425° oven until golden, about 10 minutes.

Grate cheeses.

Cut bread into small pieces.

Grind in food processor with steel knife.

Slice onions.

Saute onions in butter.

Slice tomatoes.

Cool baked pie shell for 10 to 15 minutes.

Mix cheeses together.

Put cheeses into cooled pie shell.

Top cheeses with tomatoes.

Sprinkle tomatoes with salt and pepper.

Sprinkle tomatoes with oregano and basil.

Top tomatoes with sauteed onions.

Sprinkle with bread crumbs.

Bake in 350° oven for 25 minutes or until tomatoes are soft.

Tart can be cut one of two ways.  If you want square pieces, cut the way the chopsticks direct.

Second way to cut would be like a regular pie.  Cut, serve and enjoy!


  1. This looks delicious and such a great way to use up some of those beautiful tomatoes. I'm going to make it tomorrow.

  2. Thanks for showing pictures on this one!! I made a tart a long time ago and when I baked my pie shell I was so upset that it fell in while cooking. It is nice to see that it was supposed to do that. I have some gorgeous heirloom tomatoes that I can not wait to showcase in this tart!!!

  3. Another trick which I mentioned with the June post of Strawberry Pie is to unroll pie crust with rolled-up side down so it doesn't try to roll back up. If the crust is put into the pie shell with the rolled side up sometimes it will roll right back up in the oven. Had it happen! Not happy when it did!!

  4. Thanks to you and Christy for reminding me of one of my mom's great recipes - it's in my collection (a loose, messy but delicious jumble) but I'd forgotten how good it is! I also enjoyed your pics a lot.
    Amy Mock

  5. Julie!
    I still get requests for this dish whenever I have lunch for my bridge club.

    Mary Mock

  6. Amy, to me you are still a little girl. Then I remember you are Christy's age. It was fun hearing from you. I also have your Dad's Jerky recipe and your Mom and Dad's Mountain Oyster recipe. Hope you enjoy the blog!!

  7. Mary, such a joy to hear from you. Hope all is well for you. This recipe is so good and I thank you for it. Hope you enjoy our blog!! Having so much fun with it.