Recipe courtesy of Truffles and Trifles

Fresh Tomato Tart

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
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1 store-bought or homemade dough for tart shell

8 to 10 ounces mozzarella cheese, shredded

2 tablespoons chopped fresh basil, plus extra for garnish

4 to 6 plum tomatoes, sliced 1/4-inch

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra virgin olive oil

Basil, chopped for garnish


  1. Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.