What kind of pan should I use?
Fit pastry in a tart pan
Oh that filling!
How do you chiffonade basil?
The key to our fresh tomato basil tart recipe is that fresh basil. You chiffonade the basil (see post how to chiffonade basil) before scattering the thin strands atop the cheese. Sprinkle some Parmesan across the tart to finish off this savory treat. Next pop the tart in the oven.
Finish with more basil
Just add a few more basil strands when it comes out of the oven and you’re ready to go. Your guests will "oooh" and "ahhh!" It's pretty, and the taste is divine. Only you will know how easy it was to create. Try it for your next brunch, or when you need to bring an appetizer to a party or BBQ. You're gonna love it!
Try some of our other favorite brunch recipes:
- Orange Pull Aparts
- The Perfect Banana Bread
- Morning Glory Muffins
- Cherry Cream Cheese Braid
- Lemon Tarragon Pasta Salad
- Cranberry Almond Baked French Toast
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Tomato Basil Tart
- 1 Package refrigerator pie crust or your favorite single pie crust recipe
- 2 cups shredded Mozzarella cheese
- 3 Tablespoons fresh basil leaves cut into chiffonade
- 3 medium sized fresh tomatoes cut into ¼ - ½ inch slices
- 1 ½ Tablespoon olive oil
- 2 Tablespoons Parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Preheat oven to 450 degrees Fahrenheit. Fit pie crust into 10-inch tart pan; trim along edge. Generously prick bottom and sides of pastry with fork. Sprinkle cheese evenly over pastry shell.
- Sprinkle 2 tablespoons basil over cheese. Arrange tomato slices on top. Brush tomatoes with olive oil and sprinkle with salt and pepper.
- Next, sprinkle the Parmesan cheese across the tart.
- Place on a baking sheet on lowest oven rack.Bake at for 25-30 minutes, or until crust is golden.
- Remove from oven. Sprinkle with remaining basil. Let cool about 10 minutes before slicing into.
Originally published December 1, 2018