Tomato-Basil Tart

All You AUGUST 2008

  • Yield: 6 (as an appetizer)
  • Cost Per Serving:$1.03


  • 1 sheet of thawed storebought frozen puff pastry
  • 4 tablespoons chopped fresh basil, divided
  • 3/4 cup grated fresh mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons jarred black olive tapenade
  • 3 thinly sliced tomatoes


Preheat oven to 425°F; line a large baking sheet with parchment. On a lightly floured countertop, roll out 1 sheet of thawed storebought frozen puff pastry to a 14-by-12-inch rectangle. Transfer pastry to baking sheet. Brush edges lightly with water; fold them in to form a 1/2-inch border, then press with a fork to seal all around. Prick pastry all over with fork.

Mix 3 Tbsp. chopped fresh basil with 3/4 cup grated fresh mozzarella and 1/4 cup grated Parmesan. Spread 2 Tbsp. jarred blackolive tapenade over inside of pastry. Sprinkle with cheese-and-basil mixture, then arrange 3 thinly sliced tomatoes decoratively on top. Sprinkle with salt and pepper. Bake until crust is deep golden and cheeses are melted, 20 to 25 minutes. Sprinkle with 1 Tbsp. fresh basil and serve.

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 22g
  • Saturated fat: 5g
  • Protein: 9g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Cholesterol: 15mg
  • Sodium: 704mg

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Tomato-Basil Tart recipe