| Sign Up

Tomato and Basil Tart

Submitted by: JustRightMenus

Servings: 4

Categories: basil, tomatoes, vegetarian entree

From the kitchen of:

500 Best Ever Recipes: Mediterranean (Anness Publishing Ltd 2007), page 151.


5 oz mozzarella cheese, thinly sliced

4 large tomatoes, thickly sliced

10 large, fresh basil leaves (more or less)

2 TB olive oil

2 garlic cloves, thinly sliced



For the pastry - - or, QUICKER, use a store-bought pie crust

1 c. flour, plus extra for dusting

Pinch of salt

1/4 c. butter, at room temperature

1 egg yolk

1 TB +/- water


To Prepare the Pastry

Combine the flour and salt in a bowl. Cut in the butter (with a pastry cutter.. or 2 knives.. or a fork.. or your hands) until the mixture resembles fine breadcrumbs.

Beat the egg yolk and add it to the mixture. Add a little cold water at a time, and mix together until the dough is smooth.

Knead the dough lightly on a floured work surface for a few minutes. Place in a plastic bag and chill for about 1 hour.


Preheat the oven to 375°. Remove the pastry from the refrigerator, allow about 10 minutes for it to return to room temperature, and then roll it out into an 8" circle. The pastry should be an even thickness all over.

Press the pastry into an 8" flan tin or quiche pan .... or just use a regular pie dish.

Bake the dough in the oven alone for 10 minutes. Allow to cool.


Reduce the oven to 350°.

Lay the mozzarella slices over the pastry. Arrange the sliced tomato on top. Dip the basil leaves in olive oil and scatter them over the tomatoes.

Sprinkle the garlic slices on top, drizzle the surface with the remaining olive oil, and season with a bit of salt and pepper.

Bake the tart for 45 minutes, or until the pastry is golden brown and the tomatoes are well-cooked.

Serve hot.