Fresh Tomato and Rosemary Tart Recipe -
Fresh Tomato and Rosemary Tart Recipe
  • READY IN 35 mins

Fresh Tomato and Rosemary Tart

Recipe by  

"This tasty and colorful fresh tomato tart is perfectly seasoned with rosemary and basil. It's just right for a summer brunch or supper."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 400 degrees F. Soften pie crust as directed on package. Unfold crust, press out fold lines, and place on a foil-lined pizza pan or baking sheet. Sprinkle cheese, 1/2 teaspoon crushed rosemary, and basil over crust.
  2. Arrange tomato slices in a circular pattern over cheese. Mix remaining 1 teaspoon rosemary, garlic salt, and pepper. Sprinkle over tomatoes. Fold about 1/2 inch of pie crust edge over tomatoes.
  3. Bake 20 minutes or until crust is golden brown.
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Reviews More Reviews

Sep 03, 2005

Delicious, simple, elegant. Wonderfully flavourful. We used 1 1/2 tbsp of fresh rosemary and 1 tbsp of fresh basil instead of the dry as well as fresh garlic instead of garlic salt. Also used reduced fat swiss cheese slices and they worked great. Will definitely make again!

Mar 02, 2010

This was quick and easy, great with a bowl of soup.


10 Ratings

Oct 20, 2006

This was absolutely wonderful! A terrific appetizer, as a flat bread and accompaniment to a meal (as I served), a side for soup or salad, delicious. However, I believe this would be a five star if made with fresh rosemary and basil. Dried herbs, unless soaked in liquid over time, just don't have the fresh, robust flavor this tart deserves. A definite keeper with these revisions. Addendum 10/21: I have been using this as a quickie appy with raves, my guest tonight said "this is fabulous, where do you buy it?" Excuse me!!!!!

Jul 09, 2006

As written this is probably a 3-star, but fresh herbs significantly improve the flavor. My tart was somewhat watery, and I would suggest seeding the tomatoes and patting them dry before putting them in the crust. I found this to be a light and refreshing summertime treat that's easy to make.

May 19, 2006

This was very nice for a light meal, but it seemed more like a "white" pizza than a tart. I did add a little bit of sun-dried tomato pesto to the crust before the other ingredients because I thought it would be too dry. Also, I used fresh rosemary and doubled what the dry ingredients had called for. I also used whole, fresh basil leaves, and simply covered the entire crust with them (I love basil!) I also used garlic powder instead of the salt, and used "Jane's Crazy Mixed Up Salt" instead. It came out great! My sister, who I think is an excellent cook said, "Why is this SO GOOD?!"

Feb 18, 2012

Very good tart! I used a Crisco pie crust and some flavored boursin cheese for this. I did drain the tomatoes a bit so they wouldn't be soggy. This was so easy to make, and very delicious. I made this the day before, and it didn't get soggy. It was a good dinner with salad. Thanks for the recipe!

Mar 31, 2008

Delicious. I've made this over and over, just as written.

Oct 15, 2006

I made this with fresh basil, I put the sliced tomatoes on kitchen towel to soak up some of the moisture, and I added a little bit of Parmesan. I think it would be good with goat's cheese too. It took about 15 mins in the oven. Thanks!


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  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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