Basil Tomato Tart Recipe

5 3 4
Basil Tomato Tart Recipe
Basil Tomato Tart Recipe photo by Taste of Home
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Basil Tomato Tart Recipe

Read Reviews
5 3 4
Publisher Photo
I received this recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
Recommended: Fresh Basil Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • Pastry for a single-crust pie (9 inches)
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 5 to 6 fresh plum tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 garlic cloves
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon pepper

Directions

Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. Yield: 8 servings.
Originally published as Basil Tomato Tart in Birds & Blooms August/September 1996, p55

  • Pastry for a single-crust pie (9 inches)
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 5 to 6 fresh plum tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 garlic cloves
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon pepper
  1. Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
  3. Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
  4. In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
  5. Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. Yield: 8 servings.
Originally published as Basil Tomato Tart in Birds & Blooms August/September 1996, p55

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Reviews forBasil Tomato Tart

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MY REVIEW
Elise123 User ID: 5856708 41625
Reviewed Sep. 19, 2014

"excellent"

MY REVIEW
[email protected] User ID: 3492314 72905
Reviewed Nov. 23, 2010

"Though I started making this as a joke for my pie loving, tomato hating family ("tomato pie??") it has become a favorite, highly requested dish! I also thinly slice the tomatoes, as the other commenter stated. And substitute half the mayo with sour cream instead. (Gives a little different texture.)"

MY REVIEW
anna1752 User ID: 4425682 72903
Reviewed Sep. 3, 2010

"This recipe is awesome and really simple to make. I have made it several times for family and work gatherings and I always have to sneak a piece for me because it disappears so quickly. A couple of things I did differently was to slice the tomatoes instead of cutting them into wedges. That way every slice has tomatoes in it. I also use extra garlic because i love it and I don't use the food processor. It's easier and doesn't really make a difference as far as I'm concerned and from the way it disappears it doesn't matter to anyone else either!"

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