Basil Tomato Tart

I’ve made this tart a couple times over the past couple months, and to say that is has gone over well would be, well, an understatement. I’ve had several requests for the recipe, so here it is.

Thanks so much to Leigh Anne, once again, over at Your HomeBased Mom for another fabulous dish!


Basil Tomato Tart
from Your HomeBased Mom

Pie Crust (Note: I’ve used both homemade and store bought–both worked well)
1 1/2 C shredded Mozzarella
4 medium tomatoes, sliced
1/4 C pesto
1/2 C mayo (Note: My SIL tried to substitute Miracle Whip, which rendered the tart inedible. Don’t substitute).
1/4 C  shredded Parmesan cheese
1/8 tsp. white pepper

Bake pie crust according to crust’s directions.  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.


5 Responses

  1. Wow – you’ve been busy. Enjoying all the new posts and glad you enjoyed the basil tomato tart – it is yummy!!

  2. This looks so yummy! I can’t wait to try it!! Just so you know, I’ve noticed that you’ve been MIA. Glad to see you posting your recipes again. Now my collection can start growing again. 🙂

  3. Julee, I’m so excited to try this. I’m having a VT brunch this weekend and this looks delicious. Thanks for all the great ideas and recipes!

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