Tomato Basil Tart

Tomato Basil Tart

Today I’ve got another Recipe Redo for you – one of my favorite recipes I shared in the beginning days of my blog that is so good it deserves a little facelift.

This recipe for Tomato Basil Tart is a  perfect dish for a brunch, luncheon or as a side dish for dinner.  You can combine it with a green salad and you have a meal. It is also a great dish for a picnic which is how I recently enjoyed it.
This recipe came  from my mother who had attended a luncheon with some of the ladies in her apartment complex and when she came home she was raving about this dish that someone had brought.  I told her to get the recipe for me!!  And she did – thanks mom.  It has become a favorite since the first time I made it.  It tastes alot like pizza – with it’s warm mozzarella cheese, Parmesan cheese and tomatoes.

I have tweeked the recipe a bit.  The original recipe called for a layer of fresh basil leaves and garlic – I used a layer of pesto instead.  So here is my version of Tomato Basil Tart.

I start with a store bought pie crust.  Feel free to be an overachiever and make one from scratch! Bake it according to directions and then fill it with 1/2 C of Mozzarella cheese.
Tomato Basil Tart

Allow the cheese to melt on the warm crust.
Tomato Basil Tart
Then cover with a layer of pesto.
Tomato Basil Tart
And then a layer of fresh Roma tomatoes. Mine came straight from the garden.
Tomato Basil Tart
Next the mixture of mayonnaise, cheese and pepper goes on top of the tomatoes.
Tomato Basil Tart
Top it off with some more Mozzarella cheese and it is ready for the oven. Bake until golden brown.
Tomato Basil Tart

I like to garnish it with a little sliced fresh basil. The next step is to slice yourself a piece and enjoy.  I love it warm, right out of the oven but it is lovely at room temperature and reheats well also.
Tomato Basil Tart

Tomato Basil Tart
  • Pie Crust, store bought
  • 1½ C shredded Mozzarella
  • 4 medium tomatoes, sliced
  • ¼ C pesto
  • ½ C mayo
  • ¼ C shredded Parmesan cheese
  • ⅛ tsp. white pepper
  • fresh basil for garnish
  1. Bake pie crust according to directions on crust.
  2. Remove from oven and sprinkle ½ cup Mozzarella on bottom. Let cool.
  3. While crust is cooling, cut tomatoes into slices (about ¼" thick or thicker if preferred) and drain on paper towel.
  4. Spread layer of pesto over cheese.
  5. Place tomatoes over pesto layer.
  6. Combine mayo, Parmesan, pepper and remaining Mozzarella and spread on top.
  7. Bake at 375 degrees for 35 minutes or until browned.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    My Dad makes something like this…except just basil leaves instead of pesto. He calls it “tomato pie”. I guess that’s a more masculine name. LOL

  2. Janice says

    Tomato Pie is one of my favorite uses for fresh tomatoes from my garden. The recipe I use is the same as yours except I slice my tomatoes, place them on a paper towel to soak up the extra juices and sprinkle them with garlic salt. The addition of pesto sounds good, I’ll have to try it in my next pie. My husband and I eat it as a “light” main dish :)

  3. Carmie says

    Leigh Anne, looks wonderful! Is there a way to have the photo print with your “print recipe” option? I love having a picture to refer to, and it reminds me why I saved the recipe.

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