Best 14 Basil Tomato Tart Recipes

BASIL TOMATO TART

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

TOMATO-BASIL TART

Steps:

• Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
• Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.
• Bake pastry in the preheated oven for 20 minutes.
• Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.
• Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.
• Bake in the preheated until tart is set, about 45 minutes. Serve warm.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 400.
• Slice the tomatoes into 1/2" slices.
• Line a 10" loose bottom tart pan with the pastry (pie) dough.
• Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
• Cover with tomato slices, arranging to cover as evenly as possible.
• Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
• Bake 30-40 minutes.
• Garnish with fresh chopped basil.
• Serve warm or at room temperature.

RUSTIC TOMATO BASIL TART

Steps:

• Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
• Fold edges of pie crust over filling, tucking and pressing down edges onto tart.
• Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.

FRESH TOMATO BASIL TART

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.

TOMATO TART WITH BASIL CRUST

Steps:

• To make the crust, place the tomato paste, basil, butter, egg, sugar, baking powder, salt and pepper in a food processor. Pulse until smooth, stopping to scrape down the sides. Add 1/2 cup of flour and process just until incorporated. Add the remaining flour and pulse just until dough is crumbly. Press the dough together with your hands. Divide in half and shape each piece into a rectangle that is 3 or 4 inches wide. Wrap in plastic and refrigerate at least 1 hour.
• Line a large baking sheet with parchment. On a lightly floured surface, roll out each piece of dough to a rectangle slightly larger than 12 by 5 inches. Trim to 12 by 5, preferably using a fluted pastry cutter. Place side by side on the baking sheet. Cover with plastic wrap and refrigerate at least 1 hour before baking.
• To make the filling, place the cream of wheat in a bowl. Bring the tomato juice to a boil and whisk into the cereal. Stir in the Parmesan. Mix in the oil, vinegar, garlic and celery. Season with salt and pepper.
• Preheat the oven to 350 degrees. Uncover the baking sheet and bake the crusts until lightly browned, about 20 minutes.
• To serve, preheat the broiler. Spread half of the filling over each crust. Overlap the tomatoes in rows over the filling. Season with salt and pepper and drizzle 1 teaspoon of olive oil over each one. Sprinkle with Parmesan. Place 4 inches under the heat source and broil until the cheese is browned and the tarts are heated through, about 5 minutes, watching carefully. Slice into 4 or 6 servings, sprinkle with basil and serve immediately.

HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY

Steps:

• Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
• Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
• Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
• Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
• Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
• Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
• Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
• Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
• Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
• Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
• Enjoy!

TOMATO, BASIL, YOGURT TART

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, combine the yogurt, eggs, 1/4 cup basil, black pepper, salt and Parmesan cheese; Beat well.
• Place crust into 9" tart pan or pie pan and trim of excess crust from edges, or crimp edges (flute); Bake for 10 to 15 minutes, until a VERY light golden brown.
• Pour the mixture into the tart shell, top with tomato pieces,and sliced basil; sprinkle lightly with Parmesan cheese and bake 20-30 minutes or until cooked (the tart should be frim to the touch), Let cool 10 minutes before serving.

RUSTIC TOMATO-BASIL TART

Steps:

• 1. Arrange tomato slices in a single layer on several layers of paper towels, sprinkle with 1/2 t. salt. 2. Preheat oven to 400. 3. Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 c. flour, 1/4 c. cornmeal, and 1/2 t. salt in large bowl, stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture, stir until soft dough forms. Knead gently 3 or 4 times. 4. Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Sprinkle pizza stone or pizza pan with 1 T. cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap up, on baking sheet. Remove top sheets of plastic wrap. 5. Combine 1/4 c. basil, cheese, and oregano. Combine 2 T. flour and 1/2 t. salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Sift 1 T. flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes, top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake at 400 for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 c. basil and pepper.

BASIL TOMATO TART

Steps:

• Place crust in a 9" pie pan, flute edge and press bottom with a fork.
• Pre-bake according to directions.
• Remove from oven and sprinkle with 1/2 cup mozzarella cheese.
• Cool on a wire rack.
• Cut tomatoes into wedges; drain on paper towels.
• Arrange tomato atop melted cheese in the pie shell.
• In a food processor bowl, combine basil and garlic.
• Process till coarsely chopped and sprinkle over tomatoes.
• Combine remaining mozzarella, mayonnaise, parmesan and pepper.
• Spoon over basil mixture, spreading evenly to cover the top.
• Bake in a 375 degree oven for 35-40 minutes or till top is golden and bubbly.
• Serve warm.
• Makes 8 appetizer or 4 main dish servings.
• Leftovers are even better.
• Serve at room temperature and DO NOT reheat.

EASY TOMATO BASIL TART

Steps:

• Preheat oven to 350.
• Bake pie crust about 15 minutes.
• Saute onion and mushrooms in one tablespoon of butter until onions are translucent, set aside.
• Mix together cheeses, mayonnaisse, garlic, and basil; then, stir in cooled tomatoes and onions.
• Place tomatoes into pie crust, with the skin down.
• Spoon cheese mixture evenly over tomatoes.
• Sprinkle parsley and pepper on top.
• Bake for about 30 minutes, or until brown and bubbly.

HEIRLOOM TOMATO AND BASIL TART

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Toss the tomato slices with salt, pepper, and 2 tablespoons of olive oil. Arrange the tomato slices on a rack and let some of the moisture drain for 30 minutes. Roll the puff pastry to about 13x9-inch rectangle and place on a parchment-lined baking sheet. Fold the edges to create a half-inch border. Brush the interior of the rectangle with the remaining 2 tablespoons of olive oil. Arrange the tomato in overlapping slices on the pastry, leaving the borders clear. Sprinkle the tomatoes with the garlic, ricotta, and goat cheese. Brush the edges of the pastry with the egg wash. Place the tart in the oven and immediately reduce the heat to 400 degrees. Bake the tart until the pastry is puffed and golden and the tomatoes are tender, 30 to 40 minutes. Remove the tart from the oven and sprinkle with the basil. Cool for 10 minutes, slice, and serve.

BASIL-TOMATO TART

Steps:

• Unfold piecrust 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. Pre-bake according to package directions. Remove from oven. Sprinkle with 1 cup of the mozzarella cheese. Cool on a wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In a food processor bowl combine basil and garlic; cover and process till 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 evely cover the top. Bake in a 375 degree oven fro 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, sprinkle with basil leaves. Nutrition information per appetizer serving: 312 cal., 24 g total fat (5 g sat fat), 27 mg chol., 341 mg sodium, 18 g carbo., 1 g fiber, 8 g pro. Daily Values: 9% vit A, 29% vit C, 16% calcium, 3% iron.

BASIL TOMATO TART

Steps:

• Preheat oven to 450 Roll out pastry and press into 9" pan. Bake for 10 minutes. Remove from oven and sprinkle 1/2 cup mozarella over hot crust. Reduce oven to 375. Meanwhile, slice tomatoes and seed. Coarsely chop basil and garlic and mix with remaining 1 cup mozarella, mayonnaise, parmesan and pepper. Arrange tomatoes over cheese in crust. Spoon basil-cheese mixture over tomatoes. Bake at 375 for 20-25 minutes until bubbly. (Variation, spread 1/4 cup dijon mustard over crust before adding cheese)