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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Tomato Basil Tart

Tomato Basil Tart

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By: Leigh Anne WilkesPosted: 9/27/21Updated: 2/13/24

This post may contain affiliate links. Please see disclosure policy here.

tomato basil tart on a cooling rack

Tomato Basil Tart is the perfect combination of tomato, pesto and cheese. Makes a lovely side dish, a perfect brunch menu item or picnic fare.

tomato basil tart

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.   My friend Jane asks me to take it to every potluck we go to!

Tomato Tart with basil

How to Make Tomato Basil Tart

  • I start with a store bought pie crust.  Feel free to be an overachiever and make one from scratch! You can find my  favorite pie crust recipe here.   Bake it according to directions on the pie crust.
  •  Sprinkle 1/2 cup of Mozzarella cheese on bottom of pie crust while it is still warm.
  • Spread pesto over cheese layer
  • After slicing the tomatoes lay them on a couple layers of paper towels and let them drain a bit.  Then add the tomatoes on top of the pesto layer. I like to use Roma tomatoes but you can use your favorite.
sliced tomatoes
  • Combine mayonnaise, remaining cheese and pepper and spread on top of the tomatoes.
  • Bake until golden brown for about 30 minutes.

how to make a tomato basil tartHow to Serve Tomato Basil Tart

Garnish the top with some shredded fresh basil after pulling it out of the oven. This tomato tart is delicious warm and it tastes a lot like a margherita pizza with it’s warm mozzarella cheese, Parmesan cheese, basil and tomatoes.  I love to serve this warm but it tastes amazing at room temperature or cold too, just like pizza does. Because it tastes good at hot or cold it is the perfect thing to take to a party or pot luck.

tomato Basil tart cooling on a rack

Check out more of my favorite tomato recipes:

  • Roasted Tomatoes
  • Fresh Tomato Soup
  • Tomato Relish
  • Easy Tomato Tart
  • Rustic Tomato Tart

For all of my other favorite kitchen products and tools visit my Amazon Store. 

5 from 4 votes
Tomato Basil Tart with basil on top

Tomato Basil Tart

Recipe From: Leigh Anne Wilkes
Tomato Basil Tart is the perfect combination of tomato, pesto and cheese in a flaky crust.
serves: 8 servings
Prep:20 minutes minutes
Cook:35 minutes minutes
0 minutes minutes
Total:55 minutes minutes
Rate Recipe

Ingredients

  • Pie Crust store bought
  • 1 1/2 cups Mozzarella cheese shredded
  • 4 Roma tomatoes sliced
  • 1/4 cup pesto
  • 1/2 cup mayonnaise
  • 1/4 cup Parmesan cheese shredded
  • 1/8 tsp. pepper
  • 1/4 cup fresh basil for garnish

Instructions

  • 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.

Tips & Notes:

Pie Crust – the recipe calls for a store bought pie crust but feel free to make one from scratch if you prefer.
Tomatoes – I prefer to use Roma tomatoes but any meaty tomato will do.
Temperature – this tart is delicious served warm, room temperature or cold.  You choose

Recommended Products

Pie Plate (9in)

Nutrition Facts:

Calories: 206kcal (10%) Carbohydrates: 3g (1%) Protein: 7g (14%) Fat: 19g (29%) Saturated Fat: 5g (31%) Cholesterol: 25mg (8%) Sodium: 345mg (15%) Potassium: 89mg (3%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 629IU (13%) Vitamin C: 4mg (5%) Calcium: 160mg (16%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Brunch, Side Dish
Cuisine:American
Tomato Basil Tart with basil on top
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5 from 4 votes (4 ratings without comment)

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  1. Kim Duchesnay says

    Posted on 9/15 at 10:47 am

    Is the store bought pie crust the deep dish or regular?

    Reply
    • Leigh Anne Wilkes says

      Posted on 9/15 at 3:27 pm

      I have used both but prefer the regular.

      Reply
  2. Carmie says

    Posted on 10/12 at 9:05 am

    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.

    Reply
  3. Janice says

    Posted on 10/12 at 4:26 am

    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 🙂

    Reply
  4. Emily says

    Posted on 11/5 at 12:39 pm

    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

    Reply
  5. Melinda says

    Posted on 9/19 at 8:45 am

    Sounds delicious! Your photos are always so enticingly done!

    Reply

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