Tomato Basil Tart

Garden’s bounty – tomatoes

Tomatoes are bountiful in late summer, so we decided to do another “throwback” edition of favorite past recipes using this delicious fruit.

Tomato Basil Tart

Course Entrée
Servings 8


  • 1 unbaked pie shell
  • 1/2 cup shredded mozzarella cheese
  • 5-6 Roma tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic minced
  • 1/2 cup Mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon ground white pepper


  • Preheat oven to 425 degrees and pre-bake pie shell for 7-9 minutes. Remove crust from oven and sprinkle with 1/2 cup mozzarella cheese. Cool.
  • Cut tomatoes into thin slices and let them drain on paper towels. Pat tops dry and then put tomatoes on pie crust to cover.
  • Coarsely chop basil and mix remaining ingredients together and spread over tomatoes.
  • Bake at 350 degrees for 35-40 minutes or until top is brown and bubbly.


Nutrition information: 124 calories; 8.1g fat; 215mg sodium; 9.2g carbohydrates; 5g protein.