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    You are in: Home / Recipes / Fresh Tomato Tart Recipe
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    Fresh Tomato Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    40 mins

    35 mins

    spicyperspective's Note:

    A lovely and delicious savory tart for those fresh summer tomatoes!

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    Units: US | Metric


    1. 1
      Preheat oven to 375*.
    2. 2
      In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
    3. 3
      Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
    4. 4
      Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
    5. 5
      Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
    6. 6
      Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
    7. 7
      Top with grape tomatoes and press them down. Bake for 35 minutes�until the crust edges are golden-brown and the cheese is bubbling up.
    8. 8
      Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.

    Ratings & Reviews:

    • on August 18, 2010

      I really liked this recipe a lot!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2010


      This recipe was great!!! My husband and I thought it was very delicious and a good way to use up the tomatoes from our garden.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2012


      Thoroughly enjoyed this summertime recipe. It really is a great way to use up tomatoes, or get your tomato fix in. It is a bit labor intensive, particularly with the dough making, but the recipe does give fairly accurate prep/cook times. If you're in a hurry you could certainly use store-bought pie crusts. Also, I couldn't find sharp provolone anywhere (even at the gourmet meat market in my area) so I substituted half mild provolone and half sharp cheddar. Turned out great, if you like sharp cheddar of course. I will definately make this again with the following modifications: 1. use a shallow circular 12" tart dish because I think the home-made crust will work better. I used my pretty, deep, oval 12" pie dish and had to use every last crumb of dough to cover the sides - it was also hard to slice in a deep dish. 2. Use only 1.5 pints of grape tomatoes, or will try heirloom tomatoes sliced and layered on top - 2 pints of grape tomatoes was a bit too much for us and we love tomatoes, 3. Will bake higher up in the oven. I had the dish in the middle, and had to keep it in for an extra 5 minutes - even then all the tomatoes weren't cooked and soft. The first time did come out quite well though, and my picky-eater of a b/friend said he'd eat it again. I served it with a salad, since the cheese filling and home-made dough makes it quite rich and decadent.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Fresh Tomato Tart

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.6
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 14.2 g
    Cholesterol 89.3 mg
    Sodium 645.2 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 2.2 g
    Sugars 4.3 g
    Protein 13.7 g

    The following items or measurements are not included:


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