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Italian Tomato Tart

 Italian Tomato Tart
Give Christmas brunch a taste of Italy with this hearty deep-dish tart. Baked in a pastry crust, the fresh-tasting pie features plenty of Italian sausage, cheese, garlic and basil.
8 ServingsPrep: 30 min. Bake: 20 min. + standing


  • 1 sheet refrigerated pie pastry
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 small onion, chopped
  • 1/2 cup finely chopped green pepper
  • 4 garlic cloves, minced
  • 6 plum tomatoes, seeded and cut into wedges
  • 3/4 cup loosely packed basil leaves, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon white pepper


  • Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in.
  • beyond edge of plate; flute edges. Line unpricked pastry with a
  • double thickness of heavy-duty foil. Bake at 450° for 8 minutes.
  • Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle
  • with 1/2 cup mozzarella cheese. Reduce heat to 375°.
  • In a large skillet, cook the sausage, onion, green pepper and garlic
  • over medium heat until meat is no longer pink; drain. Spoon sausage
  • mixture into shell.

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Italian Tomato Tart (continued)

Directions (continued)

  • Arrange tomatoes over sausage mixture. In a small bowl, combine the
  • basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and
  • remaining mozzarella cheese; spoon over tomatoes.
  • Bake at 375° for 20-25 minutes or until a knife inserted near the
  • center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 8 servings.
Nutritional Facts: 1 piece equals 396 calories, 30 g fat (10 g saturated fat), 47 mg cholesterol, 582 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.