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Basil Tomato Tart

 Basil Tomato Tart
I received this 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
8 ServingsPrep: 20 min. Bake: 20 min.


  • Pastry for a single-crust pie (9 inches)
  • 1-1/2 cups (6 ounces) 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


  • 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.
  • 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.
  • Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
  • In a food processor, process the basil and garlic until coarsely
  • chopped; sprinkle over tomatoes.
  • Combine mayonnaise, Parmesan, pepper and the remaining mozzarella;
  • spoon over basil. Bake, uncovered, for 20-25 minutes or until the
  • cheese is browned and bubbly. Yield: 8 servings.