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Tomato Pesto Tart Recipe

Tomato Pesto Tart Recipe

Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. —Judy Hannebaum, Freeland, Washington
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Tomato Pesto Tart

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Reviewed Jul. 15, 2013

"Wonderful recipe! Thanks!!!"

Reviewed Jul. 5, 2013

"Made this for a 4th of July celebration and everyone loved it! Very easy and quick to make. Will make again and again."

Reviewed Oct. 13, 2012

"Very tasty!"

Reviewed Oct. 13, 2012

"This was very tasty. We used thin pizza crust rather than the pie pastry, and it came out beautifully."

Reviewed Aug. 6, 2012

"This was wonderful...very tasty. My hubby told me I could make it again anytime!"

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