Everyone has a way they like to make Tomato Tarts (at least in the south), and here is how I've taken to making mine. It is easy, and it is a GREAT way to use your fresh basil and tomatoes, either from your yard, your friend's yard, or your local Farmer's Market. I do NOT recommend making this recipe with anything but the freshest, ripest summer tomatoes - it is definitely a seasonal recipe. I have doubled and tripled this recipe, and cut the tarts so that they can become hand held appetizers for a party - they are always one of the first things to go.
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Units: US | Metric
- 1Slice the tomatoes into 1/4 thick slices and drain on paper towels.
- 2Preheat oven to 400 degrees.
- 3Unwrap the pie crusts and lay out on your counter. Divide shredded mozz evenly between two pie crusts, and then evenly space 4 quarter sized pieces of fresh mozz on top of the shredded mozz.
- 4Take one portion of your fresh basil, and divide it evenly between the two pie crusts.
- 5Evenly layer the tomatoes on top of the mozz and basil; sprinkle with salt and drizzle with the olive oil.
- 6Bake the tarts for 30 to 40 minutes.
- 7Garnish with the remaining basil, and slice into wedges; serve warm or room temperature.
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Nutritional Facts for Tomato Tart My Way
Serving Size: 1 (74 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 417.3
- Calories from Fat 282
- Total Fat 31.3 g
- Saturated Fat 8.3 g
- Cholesterol 29.8 mg
- Sodium 705.7 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 1.0 g
- Sugars 3.2 g
- Protein 10.6 g
The following items or measurements are not included:
fresh mozzarella balls