Fresh Tomato Tart


1 1/4 cups flour
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
2 pints grape or cherry tomatoes, rinsed and dried
1/2 cup basil leaves, divided
5 1/2 cups sharp provolone, grated (or fontina)
1/2 cup mayonnaise
1/2 teaspoon pepper


In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Pulse the mixture until it is in very tiny bits.
Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
Top with grape tomatoes and press them down. Bake for 35 minutes—until the crust edges are golden-brown and the cheese is bubbling up.
Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm. Serves 6-8.




Jeff Lemkin's picture

Nice recipe! You don't mention the butter in the directions, I'm guessing you pulse with flour. I like to add a TBS of citrus zest to the dough as well, and have used a cheddar chevre mix with a bit of olive oil. Always enjoy Foodista!

Barbara Heckenlively's picture

What would I have to do if I didn't have the "canned" tomatoes?

Carole Wieseler's picture

The reference to the pints of tomatoes does not mean "canned". It just means to use that amount of "fresh" tomatoes. 2 pints would be 4 cups. Maybe the pint measuring container would be easier to use. Just a thought.

Elizabeth Murphy's picture

How much green onion? Thanks!

Elizabeth Murphy's picture

Not sure if my question got posted, so sorry if this is a repeat - how much green onion do you recommend? Thanks!


This rendition of a southern tomato pie is a delicious way to use your garden tomatoes this summer!




Sunday, May 23, 2010 - 6:18pm


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