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Fresh Tomato Basil Tart Recipe

Fresh Tomato Basil Tart Recipe

This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. —Bill Gordon, Lexington, Kentucky
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + standing YIELD:6-8 servings


  • 2/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/2 cup cold butter
  • 4 to 5 tablespoons cold water
  • 4 plum tomatoes
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
  • 2. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
  • 3. Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices.
  • 4. Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.

Nutritional Facts

1 slice: 283 calories, 20g fat (12g saturated fat), 55mg cholesterol, 390mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 13g protein.

Reviews for Fresh Tomato Basil Tart

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jmkasprak User ID: 2880256 99505
Reviewed Aug. 4, 2014

"I loved it and Hubby who has never liked a tomato pie liked it as well. I used mozzarella cheese that I shredded myself (not as much as the recipe called for) and inexpensive Romano cheese as well as sprinkling on some more expensive Pecorino Romano. I was doubtful about the whole wheat crust, but I thought that it held up well to the cheese."

dmv60 User ID: 4942727 169646
Reviewed Sep. 26, 2012

"Always looking for shortcuts, I used a refrigerated pie crust, rolled out to 10 in. to fit into my quiche pan. The remainder of the recipe was unchanged. My family raved about it, and asked for more. Now, I'm in the habit of making two every time."

mewsgirl User ID: 6160416 172022
Reviewed Nov. 14, 2011

"This was nasty! I don't normally use wheat flour, and bought some just for this. It tasted disgusting, and was an oily puddle of goo. I am so glad I tested this recipe before making it for our holiday dinner! That would have been embarassing!"

kathihanson User ID: 1099693 169192
Reviewed Aug. 27, 2011

"This is REALLY good! I didn't have whole wheat flour so I used all white. I also added a little oregano and garlic powder and sprinkled on some Parmesean cheese with the Motz."

googles User ID: 1558043 156140
Reviewed Oct. 25, 2009

"Oops I meant 4 stars."

googles User ID: 1558043 98024
Reviewed Oct. 25, 2009

"The crust was absolutely perfect light and flaky.The tort was good but I did sprinkle it with more cheese and salted the tomatoes before placing them on the tort, I also cut back on the amount of fresh basil . I used a pizza pan that had sides to it. My husband likes it with with a blend of different cheeses and add chives."

jeannette1940 User ID: 2786377 72473
Reviewed Sep. 6, 2009

"How about adding a pinch or Oregano?  "

Washbush User ID: 4207415 97133
Reviewed Sep. 5, 2009

"Frieda ... just leave it out. I think this dish will stand on its own. Or, add lots more cheese!"

Frieda Hensley User ID: 2831669 99501
Reviewed Sep. 5, 2009

"My husband does not like basil. What could be substituted for basil? Recipe sounds so good."

ididaron User ID: 1886236 72472
Reviewed Sep. 1, 2009

"I would like to know if anyone has a recipe for Tomato Preserves. Grandma used to make them during the high tomato season and I loved them. My Mom and I made some using 2:1 Tomatoes to Sugar ratio, adding a sliced lemon the last hour of cooking to form a soft ball. This is really sweet and my husband is diabetic and can't handle the sugar. I'd like to cut the sugar back or use a sugar substitute but I'm afraid the preserves won't set up. Any suggestions?

Grandma that loves to cook"

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