Mediterranean Three-Tomato Tart

Prep Time: 25 min
Total Time: 50 min
Servings: 6

A savoury main-dish meal that is easy enough for every day, but lovely enough for entertaining.


  • 1 can Pillsbury™ refrigerated Pizza Crust
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup drained sun-dried tomatoes in oil (from 218 mL jar), coarsely chopped
  • 1/2 teaspoon fresh thyme leaves
  • 12 slices (about 113 g) salami
  • 6 medium regular tomatoes or plum (Roma) tomatoes, cut lengthwise into 1/4- to 1/2-inch slices
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh oregano leaves
  • 3/4 cup shredded Asiago cheese
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1 cup crumbled feta cheese (4 oz)
  • 1/8 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh basil leaves


  1. Heat oven to 425°F. Spray large baking sheet with cooking spray. Unroll pizza crust dough on baking sheet; press dough into 14x10-inch rectangle and flute edges.
  2. Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
  3. On partially baked crust, layer ingredients in following order: salami (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
  4. Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.