Fresh Tomato Tart
The magical combination of fresh garden tomatoes, basil, and Fontina cheese shines in this Fresh Tomato Tart!
A slice of this Tomato Tart Recipe just reinforced that this marriage of flavors was a winner!
Why You Must Make this Tomato Tart
- There’s something magical that happens when cheese, basil, and juicy, ripe tomatoes are combined. The flavor profile is a twist on the Caprese salad, a classic Italian dish that’s stood the test of time.
- This Caprese inspired tart is perfect when tomato season is at its peak.
- With protein from the Fontina cheese, a slice or two of this tart makes a lovely lunch or light dinner.
How to Make a Caprese Tart
- Make the crust, roll it out and fit into a tart pan. Chill.
- Sprinkle cheese over the bottom of the crust, then top with basil. Cover with tomato slices, fitting to fill as much surface area as possible.
- Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
- Bake 20 to 30 minutes on a cookie sheet until the crust is golden and cheese is bubbly, remove.
- Garnish with fresh basil, slice, and serve warm.
Tips for Making This Fresh Tomato Tart
This is one recipe that must be made in the summer when the BEST tomatoes are available. Nothing beats a vine-ripened tomato that you pick from your own garden, but not everyone has that option. Your local farmers’ market, produce stand, or heirloom tomatoes from the market are some terrific options.
- Use the highest quality, most flavorful summer tomatoes you can find. Making this in the off-season is not recommended.
- Different sizes and colors of tomatoes make for a beautiful presentation, but it’s just as delicious with all red tomato slices.
- A homemade tart crust always trumps store-bought, but in a pinch, feel free to buy a sheet of pastry from the market and pre-bake it in your tart pan according to package directions.
- PRO-Tip: Sprinkling grated cheese over the bottom of the crust before baking minimizes the chance of a soggy crust. Plus it tastes great!
More Tomato Recipes You’ll Love:
- Cheese and Tomato Galette
- Corn, Basil and Tomato Salad
- Tomato Provencal Tian
- Pizza Margarita
- Baked Tomato Tart
This Heirloom Tomato Tart was first shared in June 2012 and the photos and text were updated in 2020.
- 1 1/4 cups flour
- 6 tablespoons cold butter, cut into small cubes
- 2 tablespoons shortening, cut into 4 pieces
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 2-4 tablespoons ice water (2 was enough for my crust)
- 4 slices of Provolone cheese
- 8+ounces of fresh mozzarella, thinly sliced
- 1/4+ cup pesto
- 3/4+pounds fresh heirloom or garden tomatoes, cut into 1/3 inch slices
- Salt and freshly ground pepper
- In a food processor, combine flour, Parmesan, and salt. Pulse in butter and shortening till mixture resembles cornmeal.
- Drizzle in 2 tablespoons of ice water while pulsing till incorporated.
- Squeeze a handful of dough, and if it doesn't hold together, add one more tablespoon of water and repeat with one more tablespoon only if needed.
- Form dough into a flat disk, wrap in plastic and refrigerate for about an hour.
- Preheat oven to 375º. Roll dough into a 12 inch round and fit into a 9-inch tart pan with removable bottom. Trim edges.
- Line shell with parchment paper and pie weights. Bake for 20 minutes, then remove paper and weights and bake another 10 minutes or till lightly browned.
- Remove from oven and line bottom of tart with a single layer of Provolone. Cool.
- Remove sides of the tart pan and place tart on a serving plate. Arrange half the mozzarella on the bottom of the tart, followed by half the pesto, then half the tomatoes.
- Sprinkled with salt and pepper and repeat. Feel to use the smaller amount of ingredients and only make one layer of pesto and tomatoes.
Recipe adapted from Gourmet.
The Gourmet recipe calls for repeating the pesto and tomatoes to make 3 layers. I've made it with two layers and most recently with one layer. Feel free to adjust your ingredients depending on how many layers you can fit in your tart shell.
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Serving Size:1 slice
Amount Per Serving: Calories: 536Total Fat: 44gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 60mgSodium: 662mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 14g
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This is my contribution to the month-long #Tomato Love event. Feel free to link up any tomato recipes you’ve made in July of 2012. Just make sure to link back to this page, so your readers can join in as well. Thanks to Junia, of Mis Pensamientos, for organizing us again this month. I know you’ll all gain much inspiration from all the marvelous recipes which will be shared. Here is a list of the blogs of my talented and creative co-hosts: