Indulge in a culinary masterpiece that harmonizes the vibrant flavors of tomatoes, the aromatic essence of basil, and the crispy texture of a homemade crust. This tomato tart boasts a tantalizing filling of juicy tomatoes, sweet onions, and a hint of garlic, all enveloped in a delectable basil-infused crust. Alongside this star recipe, discover a collection of equally tempting variations, including a vegan-friendly version that swaps out the butter and eggs for plant-based alternatives, a gluten-free option that utilizes almond flour and tapioca flour for a delightful crust, and a miniature rendition that transforms the tart into bite-sized appetizers. Each recipe is carefully crafted to cater to diverse dietary preferences and ensure that everyone can savor this delightful dish.
Let's cook with our recipes!
TOMATO BASIL TART
A simple pastry crust filled with tomatoes, Mozzarella, Parmesan and basil
Provided by Dianna--In Fine Taste
Categories Appetizers & Side Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees Fahrenheit. Fit pie crust into 10-inch tart pan; trim along edge. Generously prick bottom and sides of pastry with fork. Sprinkle cheese evenly over pastry shell.
- Sprinkle 2 tablespoons basil over cheese. Arrange tomato slices on top. Brush tomatoes with olive oil and sprinkle with salt and pepper.
- Place on a baking sheet on lowest oven rack.Bake at for 25-30 minutes, or until crust is golden.
- Remove from oven. Sprinkle with remaining basil. Let cool about 10 minutes before slicing into.
Nutrition Facts : ServingSize 1 slice, Calories 194 kcal, Carbohydrate 14 g, Protein 7 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 305 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g
TOMATO BASIL TART
Steps:
- Bake pie crust according to directions on crust.
- Remove from oven and sprinkle 1/2 cup Mozzarella on bottom. Let cool.
- While crust is cooling, cut tomatoes into slices (about 1/4" thick or thicker if preferred) and drain on paper towel.
- Spread layer of pesto over cheese.
- Place tomatoes over pesto layer.
- Combine mayo, Parmesan, pepper and remaining Mozzarella and spread on top.
- Bake at 375 degrees for 35 minutes or until browned.
Nutrition Facts : Calories 206 kcal, Carbohydrate 3 g, Protein 7 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 345 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRESH TOMATO BASIL TART
This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. -Bill Gordon, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 283 calories, Fat 20g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
BASIL TOMATO TART
I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.-Connie Stumpf, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Desserts Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.
Nutrition Facts : Calories 345 calories, Fat 27g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 413mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
ANNA'S TOMATO TART
Steps:
- Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
- On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
- Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
- Cool slightly, cut into squares, and serve warm or at room temperature.
TOMATO TART WITH BASIL CRUST
Provided by Molly O'Neill
Categories appetizer
Time 3h
Yield Four to six servings
Number Of Ingredients 22
Steps:
- To make the crust, place the tomato paste, basil, butter, egg, sugar, baking powder, salt and pepper in a food processor. Pulse until smooth, stopping to scrape down the sides. Add 1/2 cup of flour and process just until incorporated. Add the remaining flour and pulse just until dough is crumbly. Press the dough together with your hands. Divide in half and shape each piece into a rectangle that is 3 or 4 inches wide. Wrap in plastic and refrigerate at least 1 hour.
- Line a large baking sheet with parchment. On a lightly floured surface, roll out each piece of dough to a rectangle slightly larger than 12 by 5 inches. Trim to 12 by 5, preferably using a fluted pastry cutter. Place side by side on the baking sheet. Cover with plastic wrap and refrigerate at least 1 hour before baking.
- To make the filling, place the cream of wheat in a bowl. Bring the tomato juice to a boil and whisk into the cereal. Stir in the Parmesan. Mix in the oil, vinegar, garlic and celery. Season with salt and pepper.
- Preheat the oven to 350 degrees. Uncover the baking sheet and bake the crusts until lightly browned, about 20 minutes.
- To serve, preheat the broiler. Spread half of the filling over each crust. Overlap the tomatoes in rows over the filling. Season with salt and pepper and drizzle 1 teaspoon of olive oil over each one. Sprinkle with Parmesan. Place 4 inches under the heat source and broil until the cheese is browned and the tarts are heated through, about 5 minutes, watching carefully. Slice into 4 or 6 servings, sprinkle with basil and serve immediately.
HEIRLOOM TOMATO AND BASIL TART
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
- Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.
RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your tart. Choose ripe, juicy tomatoes with a deep red color.
- Roast the tomatoes before using them: Roasting the tomatoes will concentrate their flavor and make them sweeter. Simply toss the tomatoes with olive oil, salt, and pepper, and roast them in a preheated oven for 30-40 minutes, or until they are softened and caramelized.
- Make sure the basil crust is well-chilled before baking: This will help it to hold its shape and prevent it from becoming too crispy.
- Don't overcook the tart: The tart is done when the crust is golden brown and the tomatoes are soft and bubbly. Overcooking will cause the crust to become dry and crumbly and the tomatoes to become mushy.
- Serve the tart warm or at room temperature: This is when it will be at its best flavor.
Conclusion:
This tomato tart with basil crust is a delicious and easy-to-make summer dish. It's perfect for a light lunch or dinner and can be served warm or at room temperature. With its vibrant colors and fresh flavors, this tart is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love