Rustic Tomato Basil Tart

Rustic Tomato Basil Tart

Sargento

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

40 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

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.

Most helpful critical review

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

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Least positive
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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.

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 ...

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

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.

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 an...

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 a...

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...

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.

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