Garden Fresh Flavors Shine In This Fresh Tomato Tart with Basil Pesto and Fontina Cheese
How Do You Keep A Tomato Pie From Becoming Watery?
In the past, all of the tomato tart recipes I tried seemed to end up watery, and quite frankly, a little tasteless. They were easy to put together, but, didn’t provide a very impressive or delicious end result. I love a challenge, so, I got busy in the kitchen to try and come up with a version that wasn’t watery, had an ingredient combination that enhanced the flavor of the fresh tomatoes, and didn’t have a soggy crust. A key step in reducing the juice in the tomatoes is, taking the time to salt them and let them sit and release some of their juices prior to assembling. This recipe was the result and I think it’s wonderful served for breakfast, lunch or dinner with a green salad. Checkout this recipe for Bruschetta from Two Peas And Their Pod and my Tomato Jam for another ways to use garden fresh tomatoes.
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Helpful Kitchen Items:
Fresh Tomato Tart with Basil Pesto And Fontina Cheese
- 1 9 inch refrigerated pie crust OR homemade (If using frozen crust, thaw)
- 4 medium fresh tomatoes
- coarse sea salt
- 3 chopped green onions
- 4 Tbsp butter divided
- 3/4 cup Italian flavored cracker crumbs
- 1/2 cup shredded Parmesan cheese
- 1/2 cup light mayonnaise
- 1 Tbsp prepared basil pesto [such as Classico]
- 8 oz Fontina cheese shredded & divided
- black pepper to taste
- Preheat the oven to 350°F. Spray a deep dish 9 inch tart pan or pie pan with cooking spray. Fit the crust into the pan. Set aside.
- Slice the tomatoes 1/4 inch thick and place side by side in a single layer on doubled paper towels.
- Sprinkle lightly with coarse sea salt and gently press another paper towel on top to cover them. Leave the tomatoes to release some of their juices while you prepare the rest of the ingredients.
- Melt 3 Tbsp of butter. Toss with the cracker crumbs and shredded Parmesan cheese.
- Cook the green onions in the remaining 1 Tbsp of butter until they begin to soften. Mix together the mayonnaise and basil pesto.
- To assemble: Spread half of the cracker and Parmesan mixture onto the bottom of the crust and sprinkle one third of the Fontina cheese on top.
- Arrange the first layer of the tomatoes over the cheese and spread one half of the basil pesto mayonnaise evenly over the tomatoes.
- Sprinkle the next one third of cheese and the cooked green onion over the tomato slices.
- Repeat, Parmesan cracker crumbs, tomato slices, basil mayonnaise and end with fontina cheese on top. Season the top with black pepper.
- Bake for 38-40 minutes.
- Let the tart rest on the counter for 10 minutes before cutting.
- Serve warm or at room temperature.