Growing up, this tomato basil tart was a summer specialty in our home! My mom is one of those cooks who can just throw a few ingredients together, without following a recipe, to create something amazing! Summer-ripe tomatoes, fresh basil, and cheese all baked in a flaky pie crust…what’s not to love?!
I made this as an appetizer for Father’s Day and after Smylie’s first few bites he said, “Where has this been all my life?!”! With just 5 ingredients, this is the easiest appetizer/side dish to throw together! It’s guaranteed to be a crowd favorite!
Tomato Basil Tart
*1 pie crust (I use Pillsbury Refrigerated Pie Crust)
Ripe tomatoes (I’ve used all kinds: Roma, heirloom, beefsteak, whatever your preference!)
1 bunch Fresh Basil
1 3/4 cup Shredded Mozzarella Cheese
Drizzle of Olive Oil
Salt + Pepper to taste
*(Be sure to let the pie crust roll sit for about 15 minutes before handling it. I learned the hard way, the dough will tear apart)
Preheat oven to 400°F
Carefully unroll and place pie crust in a tart pan, press the dough into the edges of the pan, then trim excess
Sprinkle cheese on to pie crust
Thinly slice tomatoes and place on top of cheese
Lightly drizzle tomatoes with olive oil and top with salt and pepper
Cut basil into thin ribbons and sprinkle all over
Bake at 400 for 18-20 minutes or until crust is golden and cheese is melted.
Broil for about 2 minutes (watch closely)
Tag me in your photos if you make this recipe!
Always finding joy,