Rustic Tomato Basil Tart

Rustic Tomato Basil Tart

7

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

Ingredients

40 m {{adjustedServings}} servings 254 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. Fold edges of pie crust over filling, tucking and pressing down edges onto tart.
  3. 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.

Footnotes

  • 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.
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Reviews

7
  1. 8 Ratings

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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.

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 guest over.

It was good but I would add less balsamic. I also added ricotta which I recommend.