Fresh Tomato Tart Recipe
Fresh Tomato Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This tart is best with fresh-from-the-garden tomatoes. It's so pretty to the eye and tastes fabulous! —Julie Ferron
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 2 tablespoons shortening
  • 2 to 4 tablespoons ice water
  • FILLING:
  • 3/4 pound fresh mozzarella cheese, thinly sliced
  • 1/3 cup prepared pesto
  • 2 medium ripe tomatoes, thinly sliced
  • Salt and pepper to taste

Directions

In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack.
Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper. Yield: 6-8 servings.
Originally published as Fresh Tomato Tart in Test Kitchen Favorites 2004 2005, p201

Nutritional Facts

1 piece: 361 calories, 26g fat (14g saturated fat), 61mg cholesterol, 328mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 12g protein.

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 2 tablespoons shortening
  • 2 to 4 tablespoons ice water
  • FILLING:
  • 3/4 pound fresh mozzarella cheese, thinly sliced
  • 1/3 cup prepared pesto
  • 2 medium ripe tomatoes, thinly sliced
  • Salt and pepper to taste
  1. In a large bowl, combine flour, Parmesan cheese, pepper and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with removable bottom. Transfer pastry to tart pan; trim pastry even with edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 20 minutes. Remove foil; bake 15 minutes longer. Cool on a wire rack.
  3. Remove sides of tart pan. Place crust on a serving plate. Arrange mozzarella over crust with slices overlapping. Spread with pesto. Arrange tomato slices in an overlapping pattern on top. Season with salt and pepper. Yield: 6-8 servings.
Originally published as Fresh Tomato Tart in Test Kitchen Favorites 2004 2005, p201

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