With a Grateful Prayer and a Thankful Heart: Bright Summer Flavors in Basil Tomato Tart

Thursday, August 4, 2011

Bright Summer Flavors in Basil Tomato Tart

There are lots of wonderful summer flavors and two of our favorites are vine-ripened tomatoes and fresh basil. I can almost smell the aroma as I type the words. When my tomatoes and basil are coming from the garden, I bring out this recipe for a delicious summertime tart that bursts with flavor.

I think this tart is intended to be served as an appetizer, but we also like it as an entree. It is similar to a quiche so pared with a nice salad and maybe a crusty roll and you have dinner. Oh, how lovely would a glass of wine be with it :)

When I make Basil Tomato Tart, I think of my nephew, Tommy. I was just 15 when he was born so he along with his sister, hold a very special place in my heart. This tall, handsome and strong guy who served two tours in Iraq and Afghanistan loves food and always requests this dish for get-togethers.

So thankful for his service and so thrilled when he is home with his beautiful family.

Basil Tomato Tart
Source: Better Homes and Gardens

1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
5 Roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic (I use less)
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper

Fresh basil leaves (for garnish)


Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.

Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.

Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.


poppilinnstudios said...

Your tomato basil tart looks delicious and easy! I'll have to make this as soon as my tomatoes are ready! Thank you for sharing you recipe.

Susan said...

Honestly, LDH. That looks luscious. I'm going to have to try that one, for sure. Thanks so much for sharing. Susan

Susan said...

p.s. I meant to tell you what a beautiful family your nephew has. He's handsome and the wife is beautiful. Darling kids, too. Nice of you to share their photos. Susan

Petra said...

Will have to try this on! I pray that your nephew will enjoy some of it soon!

NanaDiana said...

Tomato Pie For Tommy!!! I love it! What a great looking dish and a beautiful family! xo Diana

Snap said...

I LOVE tomato pie. I've been thinking about making one, but it is soooooo hot, I don't want to use the oven! Lots of smoothies!

Maggie Ann said...

That must be good! and Tommy & his family make a beautiful photo. May God bless him for his tours of duty.

Maryann said...

This looks like tomorrow nights dinner. Thanks for the recipe

podso said...

Grateful for your nephew and his service.

Sometimes I just try at a tomato tart but it's nice to have a real recipe. Thanks

The Fajdich Times said...

Your Tomato Basil Tart looks fabulous! I have almost ready tomatoes and bunches of basil. I might have to give this a try. I finally made your Baked Oatmeal and posted it this week. Such a great recipe! Have a great weekend:)

Ann said...

that would work as an entree for me. My mouth is watering just from looking at the picture.
Great photos of your nephew and his lovely family

Ann said...

now that I think of it, this one needs to be pinned :)

Olga said...

My tomatoes are beginning to ripen and I have fresh basil in my garden too. I'd better save this recipe as it sounds (and looks) so good.

Southerncook said...

I have made this recipe for Tomato Pie many times, it is my favorite. Most Tomato Pie recipes use cheddar and I think the mozzerela and Parmesan cheese pare much better with the tomataoes and basil. I loved seeing this post.

Carolyn/A Southerners Notebook

Leann said...

Oh my - how yummy1 I'm making out our menu for next week and this is going on it. It kinda looked like you had black olives in it too.

God Bless Tommy and his family!

mercedes scott said...

I am going to try this! It seems like the perfect recipe for summer... have you tried it cold or room temp? I'd love to make it for a picnic.

Carol @ There's Always Thyme to Cook said...

The tomato tart tart looks delicious! Wish I had a big slice, it's making me hungry :)
Great shots of your nephew and his family.

Just a little something from Judy said...

That "tomato basil pie" sure does look good, especially since it is now lunch time. I love when you share your recipes...thank you! And thank Tommy for serving our country. He deserves your tomato pie. What a good looking family!

corners of my life said...

Perfect timing as tomatoes bound right now here in WNY. Thanks.

Adrienne said...

Mmmm - I can almost taste it now! I love tomato and basil together and will have to try this one.

Lallee said...

How delicious! I can't wait to try this one.

Amanda said...

looks delish!


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