In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!


Recipe Summary

25 mins
1 hr
1 hr 45 mins
20 mins
1 9-inch tart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.

  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.

  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.

  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.

  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Cook's Note:

Of course you can make this tart without making the crust or the pesto; you can use store-bought shortbread pastry and pesto. But making it all from scratch is so rewarding--you can taste the freshness of the homemade pesto and crust.

Editor's Note:

Please note the differences in ingredient amounts when using the magazine version of this recipe. 

Nutrition Facts

430 calories; protein 16.4g; carbohydrates 25g; fat 29.8g; cholesterol 78.1mg; sodium 840.7mg. Full Nutrition