According to me, “Tart” is just another word for a deliciously buttery, little pizza. The nearly personal-sized, pastry delights take barely any time at all, and are always a huge hit for dinner parties, or simply just a night around the television forcing a loved one to watch hours of Law & Order: SVU with you. Totally savory while saving you from a food coma, these light and flakey pies go great with a nice cold bottle of Sauvignon Blanc (ya’all!) on a hot, summer night.
Tomato and Asparagus Tart
(serves 2 per tart)
Ingredients:
• 2 vine-ripened tomatoes
• 1 bunch of asparagus
• One small yellow onion
• Red wine
• ½ cup Fresh mozzarella cheese
• Piecrust
• Olive oil
• Salt
• Pepper
• Pinch of arugula (optional)
Method:
Most piecrusts come as a 2-pack so the following recipe has enough for two tarts.
1. Trim the end off of the asparagus (about ½”) and slice onion into rings. Add to skillet with a couple tablespoons of olive oil and sauté until onions begin to sweat. Add ½ cup of red wine and continue sautéing until liquid is removed and vegetables are tender.
2. Preheat oven to 400 (or follow specific pie crust instructions).
3. Slice tomato into thin slices (the thinner the tomato, the less soggy the tart).
4. Using either aluminum foil or a baking sheet, grease the bottom with olive oil or butter and unroll pie crust in the center.
5. Drizzle a little olive oil on pie crust and then add a pinch of salt and pepper.
6. Crumble a very loose ½ cup mozzarella on the piecrust (*remember to leave about an inch along the outside). Gently roll the along the outside of the dough to form a crust.
7. Then add ½ the onions, asparagus and finally the slices from one full tomato on top.
8. Sprinkle with a little pepper and a little olive oil.
9. Place in oven for 25-35 minutes, or until the crust reaches a golden brown and desired crisp.
10. Let the tart cool for 10 – 15 minutes.
11. Sprinkle fresh arugula on top and serve.
And last but not least, chow down! 
Planning on whipping this bad boy up? Let us know how it goes in the comments!
Big thanks to my amazing boyfriend & the best cook I know, Ben. ♥
This sounds AMAZING. Going to try it with Veggie Shreds, instead of the fresh mozz, for my lactose intolerant tummy. =]
I’m making this for my dad for his birthday tomorrow…I’ll come back with results!
STOKED it went well!!!
And it was delish! The only problem was that I used my computer for the recipe TOO CLOSE to the popping pan of olive oil, and then had to do some serious cleaning. Oops.
Friday nights are my ME nights, meaning I hang out with myself and catch up on the internet and make myself dinner and drink a lot of wine and pass out while watching Ally McBeal by 10:30. I’ll be making this and will report back.
This looks really delicious, but I can’t cook with alcohol…if I made it and left out the wine, would it still taste good?
It should be fine without the wine Boyfriend said.