Basil Tomato Tart

Keep the recipe handy--your friends will want to make this tart as a garden-fresh appetizer or entree.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 37 people

Rate This!

  • Makes: 8 appetizer servings or 4 main-dish servings
  • Prep: 30 mins
  • Bake: 35 mins 375°F

Basil Tomato Tart

Directions

  1. Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
  2. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.
  3. In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
  4. Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.

From the Test Kitchen

Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Basil Tomato Tart)

  • Per serving:
  • 312 kcal cal.,
  • 24 g fat
  • (5 g sat. fat,
  • 27 mg chol.,
  • 341 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (2)

37 Ratings
37 Days Ago
5.0
I have made this many years. I slice the tomatoes, salt, and drain them for at least an hour in a colander. I also don't use a processor, as the other reviewer. A favorite meal with corn on the cob!`
66 Days Ago
4.0
Don't use a food processor for cutting the basil and garlic. Just do it by hand. Times and temperature seemed correct. I was pleasantly suprised by the outcome of the baked Roma tomatoes. I'll make it again!

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close