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Tomato Pesto Tart

 Tomato Pesto Tart
Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. —Judy Hannebaum, Freeland, Washington
6 ServingsPrep/Total Time: 30 min.


  • 1 sheet refrigerated pie pastry
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 2 plum tomatoes, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto
  • 1/2 teaspoon freshly ground pepper


  • On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x
  • 12-in. rectangle; transfer to an ungreased baking sheet. Flute
  • edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or
  • until lightly browned.
  • Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small
  • bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and
  • remaining mozzarella until blended; spread over tomatoes. Bake 10-12
  • minutes longer or until crust is golden brown and filling is bubbly.
  • Yield: 6 servings.