Tasty Tomato Tart

Sometimes inspiration strikes before you even know what’s going on. Then out pops a brand new recipe. I had a bunch of tomatoes in the fridge and I started to think on what I could do with them beside dicing them up and eating them.

I also wanted to do a bit of baking so this tomato tart was born. It is savory, with a heady aroma from the fennel pollen, with a bit of spice. The mozzarella cheese helps to pull it all together.

I’m also going to start taking more pictures of the process so that you can see the steps more clearly. Hope it helps. Give this a try and let me know what you think of it. P.S. After doing the tarts freehand I personally love the rustic look of the different shapes but in a restaurant I would use a 5 inch round cutter to make them all the same size and shape.

Tasty Tomato Tart

Tasty Tomato Tart Featuring Pollen Ranch’s Fennel Pollen by Chef Felisha

Author: Chef Felisha

Serves: 3

Cook Time: 1 Hour

Tasty Tomato Tart Dough


  • 6 tablespoons vegetable shortening
  • 1 tablespoon vegetable oil
  • 3 tablespoons water
  • 1 tablespoon sugar
  • Pinch sea salt
  • 1 cup all purpose flour slightly-rounded

Tart Crust Directions

  1. Preheat the oven to 400 degrees Fahrenheit
  2. In a medium-sized ovenproof bowl, combine the shortening, oil, water, sugar, and salt
  3. Place the bowl in the oven for 15 minutes, until the shortening starts to bubble
  4. Remove the bowl from oven, dump in the flour and stir quickly until it comes together
  5. You can now put this into a tart pan or like I did free form the shapes on a cookie sheet
  6. Spread the dough to approximately 1/4 inch
  7. Using a fork poke the shell making holes all over the surface
  8. Bake the tart shell in the oven for 12-15 minutes, or until the dough is golden brown around the edges
  9. Take the shells out of the oven and build your tart

Fennel, Mustard spread


  1. 2 Tablespoons balsamic vinegar
  2. 1 large yellow onion roughly chopped
  3. 1/2 teaspoon sea salt
  4. 1 tablespoon mustard seed
  5. 1 tablespoon vegetable oil
  6. 1 teaspoon Pollen Ranch Fennel Pollen, ( you can use ground fennel seed as well )
  7. 1/2 teaspoon cayenne
  8. 1 clove of garlic

Fennel, Mustard Spread Directions

  • Combine all of the ingredients in a high speed blender and blend until smooth
  • Assembling the tart
  • Ingredients
  • Baked tart shells
  • Fennel, Mustard spread
  • Ripe tomatoes thinly sliced ( I used Roma tomatoes )
  • Fresh mozzarella cheese thinly sliced


  • Pre-heat oven to 400 degrees Fahrenheit
  • With your baked tart shells spread a thick layer of fennel, mustard spread ( like on a sandwich )
  • Using the thin tomato slices layer them on top of the spread
  • Add the cheese on top of the tomatoes
  • Pop your tarts into the oven at 400 degrees Fahrenheit for approximately 5-8 minutes or until the cheese melts
  • Bring your tarts out of the oven garnish and serve warm
Pollen Ranch