Fresh Tomato Tart

"This is good as a side dish or an entree. If you are short on time you can use a pre made pie shell."
photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower
photo by dianegrapegrower photo by dianegrapegrower
Ready In:
1hr 25mins




  • Preheat oven to 400°F.
  • Combine the flour, sugar and 1/4 tsp salt in food processor.
  • Add the butter and pulse until the mixture resembles dry oats.
  • Add 1 Tbsp water and process for a few seconds.
  • Add the remaining 1 Tbsp water and pulse 3 or 4 times.
  • Place the dough in a bowl and form into a ball.
  • Cover and chill for 30 minutes.
  • Place the dough on a floured surface and roll into an 11 inch circle.
  • Place the dough in a 10 inch tart pan.
  • Sprinkle the cheese on the dough and then sprinkle 2 tbsp chopped basil on top of cheese.
  • Place the tomato slices on top.
  • Sprinkle with salt and pepper and then drizzle with the olive oil.
  • Bake at 400°F for 30 to 40 minutes or until crust is golden.
  • Garnish with basil.
  • May be served hot or room temperature.

Questions & Replies

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  1. Very tasty, and since I also used a premade crust, it was also very easy. Used beefsteak tomatoes, and since they were very juicy, I salted and laid the slices on paper towels and let them drain for 15 minutes before finishing assembly.
  2. I thought this was a great side dish! I used a pre-made pie shell and 4 or 5 regular tomotoes instead of romas. I think next time I will use even more tomato slices, but it was very delicious anyway. My dad liked it which means a lot...he likes his food to be above and beyong the "average". It made a very good addition to my Mother's Day dinner for my mom and dad.
  3. This is simply lovely!
  4. Great recipe for using those summer veggies. I used a prepared refrigerated pie crust. Baked a sliced eggplant and added it to the tart along with 2 cloves of chopped garlic. Saved some of the mozzarella and added to the top during the last few minutes in the oven. Yummy!!


  1. I had pesto but no fresh basil. Spread a thin smear of pesto on the crust before the cheese. I will definitely stick with this! Also cut the tomatoes quite thick as I have so many to use up.


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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