Tomato Basil Tart

If summer had a signature dish, it might be this savory tomato basil tart. Its flaky, golden crust is layered with melty mozzarella and Parmesan, bright red tomatoes, and a fragrant mix of garlic and fresh basil. A touch of mayonnaise adds a tangy, creamy contrast that pairs beautifully with the fresh produce. The flavors are reminiscent of a juicy, old-fashioned tomato sandwich—just elevated.

This is the kind of easy warm-weather dish that’s perfect for showcasing homegrown tomatoes and herbs at their peak. Shared by Taste of Home reader Connie Stumpf of North Myrtle Beach, South Carolina, this recipe calls for plum tomatoes, which are easy to find year-round, so you can enjoy that fresh, summery vibe anytime. As pretty as it is delicious, this baked tart makes a lovely addition to weekend brunch, casual entertaining or a leisurely backyard meal.

Tomato Basil Tart Ingredients

• Pie crust: This basil tomato tart begins with a single, unbaked 9-inch pie crust. Store-bought crust is a convenient option, but you can use your favorite homemade pie dough recipe.
• Cheese: Two types of melting cheese are used in the tart: shredded mozzarella and grated Parmesan. A layer of mozzarella in the bottom of the crust creates a barrier that prevents sogginess, and mixing both cheeses into the mayo creates a creamy topping that bakes up melty and golden.
• Plum tomatoes: Firm, meaty plum tomatoes deliver plenty of sweet and tangy flavor without excess moisture. Grape tomatoes also work well; just halve them first.
• Garlic: A few cloves add a big, aromatic flavor that pairs perfectly with the earthy tomatoes and Italian cheeses.
• Basil: Basil and tomatoes are a natural match on everything from Caprese salad to margherita pizza. Use fresh basil leaves plucked from the stems for the brightest, most fragrant flavor.
• Mayonnaise: The creamy topping starts with a mayonnaise base, which binds the cheeses, adds a touch of tang and browns beautifully in the oven.

Directions

Step 1: Parbake the crust

Preheat your oven to 450°F. Roll the pie dough to fit a 9-inch tart pan or pie plate. Place the dough into the pan, but do not prick it. Line the crust with a double thickness of heavy-duty aluminum foil. Bake the crust for five minutes, then carefully remove the foil and bake it for eight minutes longer. Remove it from the oven.

Step 2: Layer the cheese

Reduce the oven heat to 375°. Sprinkle 1/2 cup of shredded mozzarella over the hot crust.

Step 3: Add the tomatoes, basil and garlic

Cut each plum tomato into eight wedges and gently remove seeds. Arrange the tomato wedges over the cheese in a single layer.

In a food processor, pulse the basil and garlic until they’re coarsely chopped. Sprinkle this mixture evenly over the tomatoes.

Editor’s Tip: Seeding the tomatoes reduces moisture in the finished tart, resulting in a firmer texture and cleaner slices.

Step 4: Add the creamy topping

In a small bowl, stir together the mayonnaise, the grated Parmesan, the pepper and the remaining cup of mozzarella cheese. Spoon the mixture over the tomatoes and basil.

Step 5: Bake it until it’s bubbly

Bake the tart, uncovered, for 20 to 25 minutes until the cheese is bubbly and lightly browned,

Editor’s Tip: Let the tart stand for 10 minutes before slicing it. A short rest helps the layers set and makes slicing easier.

Tomato Basil Tart Variations

• Try a different tomato variety: Instead of plum tomatoes, try halved grape tomatoes for faster prep, or colorful heirloom tomatoes for visual flair. Grape tomatoes are naturally sweet and don’t need to be seeded. Heirloom varieties tend to be juicier and seedier than plum tomatoes, so remove the seeds and blot the slices with a paper towel to remove excess moisture.
• Skip the mayo: Replace the mayonnaise with sour cream or Greek yogurt for a lighter, tangier texture and flavor.
• Change the cheese: Replace half or all of the mozzarella for shredded Gruyere, fontina, sharp cheddar or provolone for a more complex cheesy flavor. You could also crumble goat cheese or feta on top for a tangy, creamy finish.
• Add pesto: Instead of fresh basil and garlic, spread store-bought or homemade pesto between the mozzarella and tomatoes. It adds a similar vibrant flavor with less prep and fewer dishes.
• Include caramelized onions: Layer cooked and cooled caramelized onions with the tomatoes for a richer, more flavorful tart. The sweet onions pair beautifully with the bright tomatoes.
• Finish with balsamic: Drizzle balsamic glaze over the tart just before serving it for a sweet-and-tangy element to pair with the tomatoes and basil—just like a classic Caprese salad.

How to Store Tomato Basil Tart

Let the tart cool to room temperature, then cover it tightly with storage wrap or foil, or transfer slices to an airtight container and store them in the refrigerator. To crisp the crust back up, warm slices in a 350° oven for about 10 minutes.

Can you freeze a tomato basil tart?

No, we don’t recommend freezing this tomato basil tart. Tomatoes don’t hold up well to freezing and thawing, and the creamy mayonnaise topping can separate and become watery.

How long does basil tomato tart last?

This tomato basil tart is best fresh, but leftovers will keep in the refrigerator for three to four days.

Tomato Basil Tart Tips

What kind of tomatoes work best in a tart?

Plum tomatoes are ideal for this tart because they’re firm and contain less seeds than other varieties, but other types of tomatoes work, too. Cherry tomatoes will give you a slightly sweeter filling, and sliced, multi-colored heirloom tomatoes will bring extra visual appeal. Just be sure to remove excess seeds and blot larger sliced tomatoes with a paper towel to keep the tart from turning watery.

Can you make this tomato basil tart gluten free?

To make a gluten-free tomato basil tart, simply use a store-bought or homemade gluten-free pie crust. The remaining ingredients are naturally gluten free, so no other changes are needed.

What can you serve with tomato basil tart?

This tomato basil tart pairs perfectly with a fresh green salad tossed in a light vinaigrette, with roasted vegetables or with a cozy bowl of soup for a light lunch or dinner. It also works for a summery brunch spread; serve it alongside a colorful fresh fruit salad, crispy bacon or sausage or herby roasted potatoes. It’s also an easy appetizer to serve at a dinner party.