A tomato tart has all the hallmarks of the perfect dish: It’s easy to make, has very few ingredients, comes together fast, and is incredibly good-looking. Did I mention it’s also vegetarian?

This 5-ingredient tomato tart is not only easy to make but also incredibly versatile. Whether you’re looking for a quick appetizer or a light lunch, this recipe is sure to become a favorite.

Why This Tart Belongs in Your Weekly Meal Rotation Few dishes hit the sweet spot between comfort and convenience like a good ...

When you are ready to make the tarts, preheat the oven to 350°F. Roll out the tart dough to a thickness of about 1⁄8 inch. Line two 8-inch or six 3-inch tart pans with dough.

Meanwhile, place tomato slices on a baking sheet. Drizzle 3 tablespoons of the olive oil evenly over tomatoes; sprinkle evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

1. Lightly brush a 12-inch round metal tart pan with olive oil. 2. Make the dough: Mix the warm water, olive oil and yeast in a small bowl until completely incorporated.

SAN DIEGO — The Tomato Tarts reheat well so if you're going to a dinner party, slightly underbake them and then finish them in your hosts oven. You'll be a star with these tomato tarts. Pre-heat ...

Place it in an 11-inch tart pan with a removeable bottom. Trim the edges, leaving 1/2 inch hanging over the edge. Put the pan in the fridge while working on the top crust.

Add the sundried tomato hearts and diamonds in the empty places, and bake an additional 10 to 15 minutes or until a knife stuck in the custard comes out clean. Allow the dish to cool 10 minutes ...

1. Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal.

1. Set the oven at 400 degrees. Line a rimmed baking sheet with a double layer of paper towels. Have on hand a second baking sheet and a sheet of parchment paper cut to fit it.