Fresh Tomato Tart | Midwest Living

Fresh Tomato Tart

Fresh Tomato Tart

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  • Makes: 8 servings
  • Yield: 8 appetizer or 4 main-dish servings
  • Prep 20 mins
  • Bake 25 mins /375 degree F
  • Stand 5 mins

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Team garden-ripe tomatoes with fresh basil to make this wonderfully cheesy tart. Serve as an appetizer or a meatless main dish.


  • 1/2 15 - ounce folded refrigerated unbaked piecrust (1 crust)
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • 4 roma or small regular tomatoes
  • 3/4 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing
  • 1/8 teaspoon ground white pepper
  • Fresh basil leaves (optional)


  1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
  2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
  3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
  4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
  5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
  6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.

Nutrition Facts

(Fresh Tomato Tart)

Servings Per Recipe 8, chol. (mg) 30, cal. (kcal) 297, sodium (mg) 343, fiber (g) 0, carb. (g) 15, Fat, total (g) 23

Comments (3)

aliecakes wrote:
Our family friends have a beautiful farm, I was lucky enough to make this with their fresh tomatoes and a homemade pie crust that is to die for! I do not know how anyone could rate this less than 5 stars. I use plum tomatoes. I do not drain, and I make this layers. The only thing I added was a bit of creme fraiche. Really a lovely recipe, I have been asked for the recipe every time I have made it.
msaputo wrote:
This is a lovely meal and so easy to make. I've made it a couple of times and am collecting the ingredients to make again. Anyone who loves fresh tomatoes will love this.
nataliefennema wrote:
I’ve been making this for years and it’s always a huge hit. I’ve never shared it without getting asked for the recipe by at least one person. I follow the recipe exactly and use a prepared crust, but always with pie weights and a well pricked crust for the initial baking. (Otherwise the empty crust shinks!) This is a great summer dish.

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