Fresh Tomato Tart

FRESH TOMATO TART ©copyright (all rights reserved) Marci Arthur


This is easy and good.  Serve with a crusty French bread, a good salad and a killer dessert and you have a perfect meal.

Serves 8 to 10

One refrigerated Pillsbury dough for tart shell

8 to 10 oz. Mozzarella cheese, shredded                               3 tablespoons chopped fresh basil, snipped with scissors

4 to 6 plum tomatoes, sliced ¼” thick                                           ½ teaspoon salt

¼ teaspoon freshly ground pepper                                        ¼ cup extra virgin olive oil

Chopped fresh basil for garnish


  1. Preheat oven to 400.
  2. Line loose bottom tart pan with dough rolled out to 1/8” thickness. Trim excess dough with flat edge of knife. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible.  Sprinkle tomatoes with salt and pepper and drizzle with olive oil.  3.  Bake 20 to 30 minutes.  Watch carefully.  When crust is golden and cheese is bubbly, remove.  Garnish with fresh basil. 
  3. Slice in wedges and serve warm.


EQUIPMENT NEEDED: Removable bottom tart pan (14-inches)

Rolling pin           Sharp knife          Cheese grater

Scissors for snipping basil     Measuring cups     Measuring spoons

Bread knife for slicing tomatoes