IMG_9958– Featuring Black Dog Belly Rub


This is so easy you won’t believe it.


Easy Heirloom Tomato and Cheese Tart


  • 1 ready made Pillsbury pie crust - or if you have time make your own. If I make my own, I add Black Dog Belly Rub to the crust.
  • 1 tablespoons Parmesan cheese grated
  • 3-1/2 tablespoons Dijon mustard - We use Grey Poupon
  • 4-1/2 oz. 1/3 inch (very small) cubed Fontina Cheese
  • 4-1/2 oz. Sharp cheddar cheese grated course or very small cubes
  • 1-1/2 pounds heirloom or other ripe tomatoes, cored and cut crosswise 1/2 inch thick (patted dry)
  • 1-1/2 tablespoons of extra virgin olive oil
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon of Black Dog Belly Rub


  1. Take out pie crust and get to room temp.
  2. Place crust in a 9 inch pie plate.
  3. Shake in 1 tablespoon of the grated Parmesan cheese and gently press into pie crust. If you make you own mix it into dough.
  4. Spread Dijon mustard over crust
  5. Mix cheeses and then spread them evenly over Dijon mustard.
  6. Arrange tomatoes in concentric circles. I love to mix various heirlooms like, green zebra, orange moon glow, yellow, Dutchman etc.
  7. Drizzle with olive oil, grated Parmesan cheese and shake Black Dob Belly Rub evenly over the top.
  8. Bake in a 400 oven for 45 minutes or until tomatoes are slightly charred.
  9. Let cool and serve. Oh my!!!!