Best 2 Rustic Tomato Basil Tart Recipes

Craving a savory and comforting dish that captures the essence of summer? Look no further than the Rustic Tomato Basil Tart! This delectable treat combines the vibrant flavors of ripe tomatoes, fragrant basil, and a flaky, buttery crust to create a culinary masterpiece. Whether you're hosting a brunch, planning a picnic, or simply seeking a satisfying meal, this easy-to-follow recipe will guide you in crafting the perfect Rustic Tomato Basil Tart.

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RUSTIC TOMATO BASIL TART

Rustic Tomato Basil Tart image

A ready to-bake piecrust and Sargento Shredded Reduced Sodium Mozzarella cheese make this a simply delicious meal.

Provided by Sargento

Categories Trusted Brands: Recipes and Tips Sargento

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

1 refrigerated rolled ready-to-use pie crust
3 medium plum tomatoes, thinly sliced crosswise
1 tablespoon balsamic glaze
¼ cup chopped fresh basil
1 ¾ cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided

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.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 15.6 g, Cholesterol 11.7 mg, Fat 15.3 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 4.8 g, Sodium 390.8 mg, Sugar 0.9 g

RUSTIC TOMATO-BASIL TART

RUSTIC TOMATO-BASIL TART image

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds medium yellow tomatoes, cut into 1/4-inch slices
1 1/2 pounds medium red tomatoes, cut into 1/4-inch thick slices
1 1/2 t. salt, divided
1 c. fresh corn kernels (about 2 ears)
1 T. fresh lemon juice
3 T. fat-free sour cream
1 1/2 c. flour
1/4 c. yellow cornmeal
1/4 c. chilled butter, cut into small pieces
1 T. yellow cornmeal
1/2 c. thinly sliced fresh basil, divided
1/3 c.(1 1/2 oz.) shredded fontina cheese
1 T. chopped fresh oregano
2 T. flour
1/4 t. cracked black pepper

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.

Tips:

Use ripe, flavorful tomatoes. This is essential for the best flavor in your tart. If you can, use tomatoes that are in season and locally grown.
Don't overcook the tomatoes. You want them to be tender, but not mushy. Cook them until they are just starting to soften and release their juices.
Use a good quality olive oil. This will also add flavor to your tart. Look for an extra virgin olive oil that is fruity and peppery.
Don't be afraid to experiment with different herbs and spices. The basil in this recipe is classic, but you could also try using oregano, thyme, or rosemary. You could also add a pinch of red pepper flakes for a little heat.
Serve the tart warm or at room temperature. This is when it will be at its best. You can also store the tart in the refrigerator for up to 3 days.

Conclusion:

This rustic tomato basil tart is a delicious and easy-to-make dish that is perfect for any occasion. It's made with fresh, seasonal ingredients and is sure to be a hit with your family and friends. So next time you're looking for a simple but impressive dish to serve, give this tart a try. You won't be disappointed!