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Fresh Tomato Tart Recipe

Fresh Tomato Tart

Recipe courtesy Truffles and Triffles, Orlando, Florida

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on April 04, 2012

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    This turned out really watery for some reason. maybe my tomatoes were too ripe. Anyway, we didn't eat the leftovers. the flavor was good, but the consistency was not very pleasant.

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  • on July 11, 2010

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    I hvae made this thousand times...... and everytime people love it!!!!!

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  • on June 13, 2010

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    My husband and I liked this a lot! I did tweak it - added a couple of cloves of garlic and a couple ounces of a good Parmesan and doubled up on the basil. Used Campari tomatoes instead of plum tomatoes - they are much tomato-ier and more like homegrown. Fresh mozzarella is a must. Will make again and again!

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  • on August 12, 2009

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    This is delicious! It is wonderful with fresh summer tomatoes but also works well with plum tomatoes all year round. I made this for a summer cookout and got rave reviews. Be sure to cook tart shell well enough first so that it isn't soggy.

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  • on August 11, 2008

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    This was delicious! I had to add crushed garlic,but just because I love garlic. Now I have so many more ideas to modify/add other variations. This is a recipes I'll make over and over again. And it was so easy!

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  • on April 08, 2007

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    What a refreshing way to serve a tart! I love cheese and tomatoes and the combination was terrific. I did add chopped roasted garlic to the recipe and it was such a great addition. Will keep this in my recipe box for future use.

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  • on July 19, 2005

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    I used fresh garden tomatoes and doubled the recipe. I also added garlic; it is soooo good. Husband says it is a definite keeper--especially when you have a bumper crop of fresh tomatoes. I also made my own crust. This is a simple but delicious recipe. I am ready to make it again.

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  • on April 29, 2005

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    This recipe is so simple but amazingly delicious! What a perfect way to enjoy homegrown or farmers market tomatoes. Yum.

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  • on July 16, 2004

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    I liked the flavor of this tart, I used good mozzarella and homegrown tomatoes. My only problem was that the tart crust was not done by the time the cheese was very dark (pretty much totally raw on the bottom- I may prebake it first next time. I had to cut it into wedges and put it on a griddle to bake the bottom crust.

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  • on May 23, 2004

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    I used two pre-made pie crusts in a rectangular pan (cut to fit and edges crimped. Please use fresh mozzarella for this and good quality tomatoes (otherwise wait until you have both! I shredded the chesse by hand (12ozand used lot's of fresh basil, leaves rolled and sliced thinly. All other directions followed. At a dinner party with lot's of great food, this recipe was requested the most. I reheated it and cut into wedges.

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