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‘Ketchup’ With A New Recipe This Week


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Rustic Tomato Tart

by Betty Graves from Germantown, TN
When fresh tomatoes are abundant and at their peak flavor, this rustic tomato tart is a delicious way to use them. A refrigerated pie crust is brushed with mustard, adding a nice tang to the tart. It’s topped with slices of fresh tomatoes drizzled with olive oil and sprinkled with garlic, and a combination of dried oregano, basil, and parsley. There are many layers of flavor in this tart. Once baked, the crust is crisp and the creamy mozzarella cheese melts into the tomatoes. An upscale twist on pizza, this versatile recipe can be a comforting family dinner or a tasty addition to brunch.


  • 1 refrigerated pie crust
  • 1 sm egg white
  • 3 Tbsp mustard
  • 4 lg tomatoes, sliced
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 2 Tbsp olive oil
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1 pinch red pepper flakes
  • 2 c mozzarella cheese, shredded

See directions for rustic tomato tart

Click here to view last week’s recipe.

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‘Ketchup’ With A New Recipe This Week

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About Dani Gallegos

Dani Gallegos has grown up living in Santa Clarita her whole life. She went to LA Baptist high school and attended The Masters University for college majoring in communications and graduating in May of 2022. Dani loves to write about news and other things. In her spare time she enjoys reading and spending time with her dog and trying new places to eat.