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Fresh Tomato Tart with Basil and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 57 reviews
  • Author: Emma
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 8 appetizer servings or 4 main-dish servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Fresh Tomato Tart combines garden-ripe tomatoes and fresh basil on a flaky pie crust with a blend of mozzarella, Parmesan, and garlic for a deliciously cheesy and savory appetizer or meatless main dish. It’s baked to perfection with a golden cheese topping and served warm, garnished with fresh basil.

Ingredients

Units Scale

Crust and Cheese

  • 1/2 15-ounce folded refrigerated unbaked piecrust (1 crust)
  • 1 1/2 cups shredded mozzarella cheese (6 ounces), divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing

Produce

  • 4 roma or small regular tomatoes
  • 3/4 cup loosely packed fresh basil leaves, plus additional fresh basil leaves for garnish (optional)
  • 4 cloves garlic

Spices

  • 1/8 teaspoon ground white pepper

Instructions

  1. Prepare the crust: Unfold the pie crust according to package directions. Line a 9-inch tart pan (preferably with a removable bottom) with the pastry. Press the crust into the fluted sides and trim the edges without pricking the dough.
  2. Partially bake the crust: Bake the crust at 450°F for 5 to 7 minutes until slightly dry. Remove from the oven, sprinkle with ½ cup of shredded mozzarella cheese, and cool on a wire rack. Reduce oven temperature to 375°F.
  3. Prepare the tomatoes: Cut the tomatoes into wedges and drain them on paper towels to remove excess moisture. Arrange the tomato wedges evenly over the melted mozzarella in the partially baked crust.
  4. Make basil-garlic mixture: In a food processor, pulse the basil leaves and garlic cloves until coarsely chopped; alternatively, mince garlic and snip basil by hand.
  5. Combine remaining ingredients: In a medium bowl, mix the basil-garlic mixture with the remaining 1 cup shredded mozzarella cheese, mayonnaise, grated Parmesan cheese, and white pepper until well blended.
  6. Spread over tomatoes: Evenly spread the basil-cheese mixture over the tomato wedges in the tart.
  7. Bake tart: Bake at 375°F for about 25 minutes or until the cheese topping is golden and bubbly.
  8. Let stand and serve: Remove from oven and let the tart stand for 5 minutes before cutting into wedges. Garnish with extra fresh basil leaves if desired. Serve warm as an appetizer or a main dish.

Notes

  • Using a tart pan with a removable bottom makes it easier to remove the tart after baking.
  • Draining the tomato wedges helps prevent the crust from becoming soggy.
  • You can substitute mayonnaise with your favorite creamy salad dressing if preferred.
  • The tart can be served warm or at room temperature.
  • For a crispier crust, avoid pricking holes before baking.

Find it online: https://yumrecipesfood.com/fresh-tomato-tart-with-basil-and-cheese-recipe/