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
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe 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
KitchenGardener50
,Lebanon
,NJ
October 5, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Great Tart
October 5, 2014
I have been making this tart since 2005. I have made it for family and friends and for all types of occasions. It is always a hit and so delicious. I usually make it at the end of summer/early fall when I have my tomatoes and basil flowing. I will make it as stated but bake for only 45 minutes, cool and wrap well for the freezer if not immediately eating. It holds up well and can be reheated in oven till pipping hot. Everyone loves this tart. A taste of summer in winter.
Review 2 for Tomato and Basil Tart
5 out of 5
5 out of 5
MGGM
,Overladn Park
,KS
Overland Park, KS
July 16, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
-1point
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