Best Fresh Tomato Basil Tart Recipes

FRESH TOMATO BASIL TART

Fresh Tomato Basil Tart image

This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. -Bill Gordon, Lexington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

2/3 cup whole wheat flour
1/3 cup all-purpose flour
1/2 cup cold butter
4 to 5 tablespoons cold water
4 plum tomatoes
3 cups shredded part-skim mozzarella cheese, divided
1/2 cup fresh basil leaves, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain. , Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices., Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 283 calories, Fat 20g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.

FRESH ZUCCHINI AND TOMATO TART WITH MOZZARELLA AND BASIL

Fresh Zucchini and Tomato Tart With Mozzarella and Basil image

From Cooking Light. This is a fantastic summer recipe! I posted this as an appetizer but it is also great as a main dish served with a simple salad.

Provided by susie cooks

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon yellow cornmeal
1 (10 ounce) can refrigerated pizza dough
1 cup diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4-inch-thick slices (about 1/2 pound)
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 ounces fresh mozzarella cheese, sliced
1 teaspoon extra virgin olive oil
1/2 cup torn fresh basil leaf

Steps:

Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.

Nutrition Facts : Calories 119.8, Fat 7.8, SaturatedFat 3.9, Cholesterol 22.4, Sodium 293.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.5, Protein 7.5