Tomato Tart

Kimber Lewis


I have brought this to many get togethers and it is always a hit! They always ask for the be prepared!!


★★★★★ 1 vote

8 as appetizer, 4 as main dish
20 Min
25 Min


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  • 1/2 of a oz
    folded refrigerated unbaked piecrust (1 crust)
  • 1-1/2 c
    cups shredded mozzarella cheese
  • 4 medium
    roma or small regular tomatoes
  • 3/4 c
    cup loosely packed fresh basil leaves
  • 4 clove
  • 1/4 c
    grated parmesan cheese
  • 1/2 c
  • 1/8 tsp
    ground white pepper
  • 1 bunch
    fresh basil leaves

How to Make Tomato Tart


  1. 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. 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. 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. 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. 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. 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.

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