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Tomato-Basil Tart

Rated as 5 out of 5 Stars

"This vegetarian tomato and basil tart is one of my classics - I often make it for lunch. I use Trader Joe's® Shredded 3-Cheese Blend (mozzarella, Monterey Jack, and Cheddar cheeses), but any cheese mix or just a single shredded cheese works fine."
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3 h 30 m servings 614
Original recipe yields 6 servings


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  1. Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.
  2. Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
  3. Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.
  4. Bake pastry in the preheated oven for 20 minutes.
  5. Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.
  6. Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.
  7. Bake in the preheated until tart is set, about 45 minutes. Serve warm.

Nutrition Facts

Per Serving: 614 calories; 40.8 39.9 23.6 225 960 Full nutrition

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This came out great! Can't wait to make again with summer tomatoes