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Fresh Tomato Tart

 Fresh Tomato Tart
This tart is best with fresh-from-the-garden tomatoes. It's so pretty to the eye and tastes fabulous! —Julie Ferron
6-8 ServingsPrep: 25 min. Bake: 35 min.


  • 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
  • 3/4 pound fresh mozzarella cheese, thinly sliced
  • 1/3 cup prepared pesto
  • 2 medium ripe tomatoes, thinly sliced
  • Salt and pepper to taste


  • 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

2 of 2

Fresh Tomato Tart (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (14 g saturated fat), 61 mg cholesterol, 328 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein.