Tomato Basil Tart with Mozzarella and Parmesan

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There are some foods that kids simply do not like. While some might immediately think broccoli, I would argue that a handful of youngsters (including my sister and I), actually did. But when it comes to a tomato, I think we can all agree it is never a fan-favorite for the younger crowd. My sister and I were never fans either, that is until one of the most popular family recipes came about and suddenly we realized just how good a tomato could be.

Enter this tomato basil tart!

Our grandma made a similar version for us one night, and boy you can bet we were skeptical. I’m sure we asked, “is the main ingredient, really a, tomato?” and no sooner did we learn of the best trio of all time, the tomato-basil-mozz trifecta.

This is technically a tart but rest assured, we’ll start by making a savory crust. This crust is really as easy as combining butter, flour, salt, and cold water in a food processor. Once it’s nice and combined, we’ll roll it into a ball and let it chill.

Once the dough is good and cold, we’ll roll it out and place it over a tart pan. Lightly press down along the bottom and up the sides of the pan. The best part about a tart pan is dang are those edges sharp, so once you’ve got the dough along the sides you can press the excess along the edges to remove it. Pop that in the oven to bake and get nice and golden.

While that’s baking it’s time to quickly grind up some fresh basil with a little garlic. Basically think pesto without the olive oil! Once the crust is golden we’ll grab some of the freshly grated mozzarella and sprinkle it along the bottom.

Then it’s as easy as laying out some wedges of tomato, sprinkling on that chopped basil, and mixing together a little mayonnaise with the remaining cheeses. I know the mayo may seem like a strange addition, but I promise you won’t even know it’s there, and it will just make the cheese extra gooey and delicious. Dollop that mix evenly over the tomatoes, sprinkle with a little extra salt and pepper, and pop that baby back in the oven.

The most summery tart

In just a little over half an hour you’ll peep into the oven and see the most beautifully colored tart, covered in a golden-y cheese layer, with green basil spots popping through. This tart is seriously the tomato-basil-mozz trifecta in the easiest and most delicious way. And there’s no better time of year to showcase and use up those beautiful fresh tomatoes!

Top with lots of extra fresh basil (of course) and slice up this elegant tart. Enjoy it for lunch for the week, or serve it up to family and friends at a summery brunch.

Tomato Basil Tart with Mozzarella and Parmesan

The classic trio baked in a savory tart shell- this tomato basil tart is perfect for summer brunch or lunch.

Author:
Jackie

Ingredients

Servings: 8

Pie Crust

  • 10 tbsp butter cold
  • 2 1/2 cups flour
  • 1 tsp salt
  • 6-7 tbsp water cold

Tomato Basil Tart

  • 1 cup basil
  • 2 tsp garlic
  • 1 cup mozzarella shredded, divided
  • 1 tomato large, cut in wedges
  • 1/2 cup mayonnaise light
  • 1/4 cup parmesan shredded
  • kosher salt
  • black pepper
  • basil fresh, for serving

Instructions

Pie Crust

1. Combine butter, flour, and salt in a food processor, pulsing to combine. Add cold water 1 tablespoon at a time until dough forms a ball.

2. Remove to counter and roll into a tight ball. Cover tightly with plastic wrap and chill for 1 hour.

Tomato Basil Tart

1. Preheat oven to 375 degrees.

2. Remove dough from fridge and roll out on floured surface to 1/8 of an inch thick. Place over 9 or 10 inch tart dish and gently press along bottom and edges. Use sides of pan to cut off excess. Press bottom down and use pinkies to crease sides. You may have excess dough depending on the pan size.

3. Use a fork to prick holes over the bottom and then bake for 20 minutes until golden. Keep oven on once crust is done.

4. Meanwhile, combine basil and garlic in a food processor.

5. Top cooled pie crust with 1/2 cup mozzarella and lay tomatoes evenly over crust. Sprinkle chopped basil over tomatoes.

6. In a small bowl, combine mayo, remaining mozzarella, and parmesan. Add a pinch each of salt and pepper. Dollop mix over tomatoes and sprinkle with additional salt and pepper.

7. Bake for 30-35 minutes until cheese is melted and golden. Top with fresh basil and enjoy.

Prep Time: 1 hour 25 minutes
Cook Time: 55 minutes
Total Time: 2 hours 20 minutes

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