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Basil Tomato Tart

Total Time

Prep: 20 min. Bake: 20 min.

Makes

8 servings

I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
Basil Tomato Tart Recipe photo by Taste of Home

Ingredients

  • Pastry for a single-crust pie (9 inches)
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 5 to 6 fresh plum tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 garlic cloves
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon pepper

Directions

  1. Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
  3. Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
  4. In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
  5. Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

Nutrition Facts

1 piece: 345 calories, 27g fat (12g saturated fat), 47mg cholesterol, 413mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 8g protein.

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