5-Ingredient Roasted Tomato Tart
Ingredients
- 1 refrigerated rolled pie crust
- 1/2 cup shredded Pecorino, plus more for topping
- 1 pound multi-colored baby tomatoes, halved
- 2 teaspoons olive oil, divided
- Salt and pepper
- 2 tablespoons small or torn basil leaves
Preparation
Preheat oven to 425°F.
Roll the pie crust into a 7-by-10-inch rectangle or a 9-inch circle and place on a parchment-lined baking sheet.
Bake until crust is golden and tomatoes are bubbling, 30-35 minutes. Let cool 15 minutes. Sprinkle with basil before serving.