A ready to-bake piecrust and Sargento Shredded Reduced Sodium Mozzarella cheese make this a simply delicious meal.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.

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  • Fold edges of pie crust over filling, tucking and pressing down edges onto tart.

  • Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.

Tips

Helpful Tips: Balsamic glaze is found with the balsamic vinegar in the supermarket, but if not available, simmer 1/2 cup balsamic vinegar until reduced to 2 tablespoons, 6 to 7 minutes. Cool completely.

Nutrition Facts

254 calories; protein 11.5g 23% DV; carbohydrates 15.6g 5% DV; fat 15.3g 24% DV; cholesterol 11.7mg 4% DV; sodium 390.8mg 16% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2010
I've made this twice now. It's very good as written but I've also tried it with the addition of a few sprinkles of EVOO. Both times a hit with the crowd. Be sure to use fresh basil. Read More
(10)

Most helpful critical review

Rating: 3 stars
08/23/2010
It was good but I would add less balsamic. I also added ricotta which I recommend. Read More
(4)
16 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2010
I've made this twice now. It's very good as written but I've also tried it with the addition of a few sprinkles of EVOO. Both times a hit with the crowd. Be sure to use fresh basil. Read More
(10)
Rating: 5 stars
01/03/2017
My wife makes this often and I don't think I could ever get sick of it. It's delicious and simple to make. Great snack for when you have guests over. Read More
(5)
Rating: 3 stars
08/23/2010
It was good but I would add less balsamic. I also added ricotta which I recommend. Read More
(4)
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Rating: 4 stars
11/14/2011
We really like this recipie and it's pretty simple. I couldn't find Balsamic glaze in the store and my attempts at making it failed miserably. However I just use regular Balsamic vinegerette and it works great. Read More
(3)
Rating: 5 stars
04/20/2013
This is a wonderful recipe! I have served it so many times the last two years for friends and family and it always gets rave reviews and a request for the recipe! And it looks pretty also. Read More
(2)
Rating: 5 stars
06/12/2015
Love love love it! I made it just as is and it was perfect. I switched out the pie crust with a sheet of phyllo dough and thought that was great too. If you use phyllo take a sharp knife and cut a border around it and puncture inside the border with a fork. This will make the edges rise and the center with the "stuff" on it stay flat. CLC Read More
(1)
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Rating: 4 stars
04/25/2014
Great recipe! But I did tweak it. After reading other reviews I decided to leave out the balsamic and use a Blackberry drizzle (recipe I found on food network). It was left over from a ham we ate on Easter.I thought it would be similar because it has balsamic vinegar in it. It added a sweet heat to the savory tart. I also added three slices of chopped Canadian bacon for protein this added smokiness that went nicely with the other toppings. This tart is an interesting option for using up fresh basil and tomatoes when one's tired of caprese salad. I can only give it four stars because I haven't tried the recipe as is. I will def make it again. Read More
(1)
Rating: 5 stars
06/30/2016
Delicious! I was out of pie crust so I used crescent roll dough. Rave reviews from the whole family including the picky eater who doesn't like tomatoes. Will make again often. Read More
(1)
Rating: 4 stars
07/30/2016
I'm making this for a second time tomorrow for a girl's get together. I'm using my garden basil and tomatoes. The first time I had to cook it longer for the crust to brown. This time I'll make sure to put it on the lowest oven rack. Easy and tasty! Read More
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