This Tomato Basil Tart recipe from the moms behind Habitual Hostess is all about tomatoes—the quintessential summer produce star, elevated when paired with fresh basil. But the best part? It uses refrigerated pie crust so comes together in less than an hour—because summer is not the time to spend hours cooking. Serve it for a meatless weeknight dinner, then have the leftovers the next day for lunch.
For more summer recipes from The Local Moms Network:
8 Summer Air-Fryer Recipes
6 Endless Summer Cocktails
Summer Citrus Salad
Summer Skewers (another Habitual Hostess must-try!)
Tomato Basil Tart Recipe
INGREDIENTS
1 refrigerated pie crust, cooked as directed
2 c. shredded mozzarella cheese (about 8 ounces)
4 medium or 5 Roma tomatoes, wedged and drained (or two large tomatoes, slices and seeds removed)
4 cloves garlic, peeled and minced
1 c. fresh basil leaves, julienned (or roughly chopped)
1/2 c. mayonnaise (we love @sirkensingtons)
1/4 c. Parmesan, shredded
1/8 tsp. white pepper
INSTRUCTIONS
- Lay wedges or sliced tomatoes out on a paper towel and lightly salt them. Let them drain while preparing the rest of the tart.
- When pie crust comes out of the oven, sprinkle it with 1/2 cup of mozzarella and let cool. Arrange tomato wedges/slices on cheese in pie shell, covering bottom of pie crust. Sprinkle minced garlic then julienned/chopped basil on top of tomatoes.
- Preheat oven to 375 degrees.
- Mix mayonnaise with remaining 1 1/2 cups of mozzarella, the parmesan and white pepper and spread evenly over top.
- Bake pie for 30-35 minutes, until top is bubbly and browned.
- Serve warm or at room temperature.
