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Fresh Tomato Basil Tart

 Fresh Tomato Basil Tart
This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. —Bill Gordon, Lexington, Kentucky
6-8 ServingsPrep: 35 min. + chilling Bake: 25 min. + standing


  • 2/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/2 cup cold butter
  • 4 to 5 tablespoons cold water
  • 4 plum tomatoes
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large bowl, combine the flours; cut in butter until crumbly.
  • Gradually add water, tossing with a fork until dough forms a ball.
  • Cover and refrigerate for 30 minutes or until easy to handle.
  • On a lightly floured surface, roll out pastry to fit a 9-in. fluted
  • tart pan with a removable bottom. Transfer pastry to pan; trim even
  • with edge. Bake at 350° for 13-15 minutes or until lightly
  • browned. Meanwhile, thinly slice the tomatoes; place on paper towels
  • to drain.
  • Sprinkle 2 cups cheese into the crust; top with basil. Set three
  • tomato slices aside; arrange remaining slices in a slightly
  • overlapping pattern around edge of tart. Drizzle with oil; sprinkle
  • with salt and pepper. Sprinkle remaining cheese in center of tart;

2 of 2

Fresh Tomato Basil Tart (continued)

Directions (continued)

  • top with reserved tomato slices.
  • Bake for 25-30 minutes or until crust is crispy and cheese is melted.
  • Let stand for 15 minutes before serving. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 283 calories, 20 g fat (12 g saturated fat), 55 mg cholesterol, 390 mg sodium, 14 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.