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Fresh Tomato Basil Tart with a Basil-Garlic Crust

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Appetizer, Main Dish
Cuisine: American
Keyword: basil, fresh tomato sauce recipe, garlic, tart, tomato tart
Servings: 4 servings

Ingredients

  • 5 Roma tomatoes or 4 medium tomatoes
  • 1-1/2 cups shredded mozzarella cheese 6 ounces
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/2 cup mayonnaise or aioli
  • 1/4 cup grated Parmesan cheese
  • 1/8 teaspoon ground white pepper
  • Fresh basil leaves (option

Basil-Garlic Tart Dough

  • 1/3 cup fresh basil
  • 1 medium Garlic clove
  • 1 1/4 cup Unbleached All-Purpose Flour
  • 1/2 tsp kosher salt
  • 8 tbsp unsalted butter chilled and cut into 8 to 10 pieces
  • 4 tbsp ice water may need more or less

Instructions

Make the Dough

  • Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
  • Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
  • Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
  • Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be tightly wrapped in plastic wrap and placed in a zipper-lock plastic bag then refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
  • Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

Finish Tart

  • Cover dough with foil and beans or rice then pre-bake dough in 450 degree F. oven for 8 minutes. Remove foil and weights. 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.
  • In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly over crust.
  • 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.
  • Bake in a 375 degree F. oven for 35 to 40 minutes or till cheese 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.