Description
A delicious Southern Tomato Tart featuring a flaky crust, fresh tomatoes, and a blend of cheeses, topped with fragrant basil.
Ingredients
Scale
- 1 ¼ cups (160 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 3–4 tbsp ice water
- 4–5 medium ripe tomatoes (or 2 cups cherry/grape tomatoes, halved)
- 1 tsp salt
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (120 g) mayonnaise
- 1 clove garlic, minced
- ½ tsp black pepper
- ½ tsp paprika
- Fresh basil leaves for garnish
Instructions
- In a bowl, combine flour and salt. Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out dough to fit a 9-inch tart or pie dish. Press into dish, trim edges, and prick bottom with a fork.
- Blind bake at 375°F (190°C) for 12 minutes. Let cool slightly.
- Slice tomatoes and place them on paper towels. Sprinkle with salt and let sit for 10 minutes to release excess moisture.
- Pat dry with another paper towel.
- In a bowl, mix mozzarella, cheddar, Parmesan, mayonnaise, garlic, black pepper, and paprika until combined.
- Layer half the tomatoes over the cooled crust.
- Spread the cheese mixture evenly on top.
- Arrange the remaining tomatoes on top, cut side up.
- Bake at 375°F (190°C) for 30–35 minutes, until golden and bubbly.
- Let cool slightly. Garnish with fresh basil leaves before slicing.
Notes
- For a quicker option, use a store-bought pie crust.
- Feel free to experiment with different types of cheese.
- Ensure tomatoes are ripe for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg