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
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Tomato and Basil Tart
Review 1 for Tomato and Basil Tart
5 out of 5
5 out of 5
,Overladn Park
Overland Park, KS
July 16, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Easy and tasty tart
July 16, 2014
I followed the recipe exactly and it turned out very good; even my 2-yr old likes it (he calls it pizza). I didn't have a rectangular tart pan so I just used a rectangular glass pirex pan I had at hand. The crust turned out nice and flaky (I like it how easy it was to make it from scratch). You definitely don't need 8 plum tomatoes though, unless your tomatoes are very small. I only used 2 large plum tomates.
Pros: Quick, Easy, Appearance, Will Make Again