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Roasted Tomato and Cheese Tart with Spring Salad

07/16/2025
Cheese
Total time: 45 min
Prep time: 20 min
Cook time: 25 min
Servings: 6
Roasted Tomato and Cheese Tart with Spring Salad
Cheese

Bright and flavorful, this Roasted Tomato and Cheese Tart with Spring Salad is a perfect dish for any season. The buttery pie crust is layered with tangy Dijon mustard, melty cheddar cheese, Monterey Jack cheese, or mozzarella cheese, and topped with sweet roasted tomatoes and caramelized red onions. Served alongside a fresh spring salad tossed in a zesty orange and balsamic dressing, this tart offers a delightful balance of rich and refreshing flavors that’s sure to impress at any meal.

Nutrition information
2 people made this

Ingredients:

  • 3 Plum Tomato
  • 1 Large Red Onion , cut into wedges
  • 1 Tablespoon Olive Oil , divided
  • 1 Crust For Pie (9-inch)
  • 2 Tablespoon + 1 Teaspoons Dijon Mustard
  • 1 1/2 Cups Reduced-Fat Cheddar Cheese , Jack or Mozzarella cheese (6-ounces)
  • 1 (10-ounce) Bag Spring Salad Mix
  • 1 Sprig Thyme , or 1/2 teaspoon dried
  • 2 Tablespoons Orange Juice
  • 2 Teaspoons Balsamic Vinegar
  • Salt
  • Black Pepper
See preparation

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each tomato into 4 wedges.
  3. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil.
  4. Bake 20 minutes or until edges of onion are lightly browned; set aside.
  5. Reduce oven temperature to 375 degrees Fahrenheit.
  6. Unroll pie crust on baking sheet. Spread mustard over crust.
  7. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese.
  8. Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese.
  9. Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted.
  10. Sprinkle tart with thyme leaves and allow to cool at least 10 minutes before cutting.
  11. Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.

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