Tomato and Basil Tart

This recipe calls for plum tomatoes, but if you have access to local farm stands, choose whichever tomatoes are at their best. If the tomatoes are large and juicy, you don't need to cook them on the stove before baking. However, be sure to saute the garlic in olive oil to diminish its raw, pungent flavor.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Tomato and Basil Tart
Review 1 for Tomato and Basil Tart
5 out of 5
5 out of 5
LaFinca
,Burbank
,CA
November 28, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Great Hit - Different & Delicious
November 28, 2011
Recently I hosted a dinner for 25 guests and wanted to make the menu healthy, fun and nothing I've made before. Everyone asked what's a Tomato Tart? They loved its appearance - close to the picture on this site; once eaten - WHAT A HIT! For Thanksgiving several family members voted I make the dish again. Now I'm sharing the recipe with others. I use large tomatoes. Thanks for your great recipes!
Pros: Yield, Easy, Healthy, Appearance, Impressive, Will Make Again, entertaining topic
Review 2 for Tomato and Basil Tart
5 out of 5
5 out of 5
JacksMum
Michigan, USA
March 15, 2011
Would You Recommend? Yes
0points
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Love this tart!
March 15, 2011
I discovered this recipe about 3-4 years ago and make it sporadically through the year for potlucks, appetizers or a lovely lunch time or picnic treat.
It's no problem to make and tastes delicious. Get good tomatoes tho otherwise it's just yum rather than YUM! Everyone I've ever made it for raves over it.
Actually, I should say that I've only once made this with the goat cheese that the recipe calls for (it really does not agree with me) - I just had to see how the real recipe tastes. Very nice but I do much prefer my version which is the same except for using cream cheese (neufchatel type) instead of goats cheese. The lovely creaminess counters very nicely the juicy tomato tangy sweetness and adds a nice velvety mouthfeel.
Review 3 for Tomato and Basil Tart
5 out of 5
5 out of 5
CHEFINMYOWNMIND
Toledo, OH
April 30, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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GREAT FOR BRUNCH OR ENTERTAINING
April 30, 2010
I make this recipe a few times a year...generally in summer when we have good tomatoes up north.
What I love: IT'S EASY! And it tastes FANTASTIC! The dough is a piece of cake to make...it can be just a little challenging to get it to fit into the pan and fold down around the edges...but after you get that nailed, it's smooth sailing.
I like to tuck the basil under the tomato a little...it has a tendency to blacken as it cooks and can be a little unsightly. Also, the recipe calls for a LOT of olive oil...it's not uncommon for it to leak out of the bottom of the pan...so you can place your tart pan on something else or put a pan lower in the oven to catch the dripping oil.
I let it cool and then slice it up and put it on a beautiful plate for appetizers before a dinner party, or pair it with a nice green salad for a brunch....it's delicious with a glass of white wine.