Basil Tomato Tart

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Basil Tomato Tart

Be ready. Your friends will request the recipe for this garden-fresh appetizer or entree.


  • 1/2 of a 15-ounce package folded refrigerated unbaked piecrust 1 crust
  • 1-1/2 cups shredded mozzarella cheese 6 ounces
  • 5 Roma tomatoes or 4 medium tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon ground white pepper
  • Fresh basil leaves (option


  • Unfold piecrust 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 till 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.

    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 till coarsely chopped. Sprinkle over tomatoes.

    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.

    Bake in a 375 degree F. oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, garnish with basil leaves.

    Make-ahead tips:
    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.

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