Fresh Tomato Tart with Basil Pesto and Fontina Cheese

Easy Fresh Tomato Tart with Basil Pesto and Fontina Cheese Recipe

How to Make the Best Fresh Tomato Tart with Basil Pesto and Fontina Cheese Recipe

• Ingredients you'll need to make a homemade Fresh Tomato Tart: One 9 inch deep dish pie shell, fresh beef tomatoes, green onions, melted butter, prepared basil pesto, shredded Parmesan cheese, shredded fontina cheese, crushed Italian flavored crackers, mayonnaise, salt, black pepper and basil for garnishing.
• Kitchen tools you'll need: A 9 inch deep dish pie pan, sharp knife and chopping board, small bowl, cheese grater, measuring cups and spoons and off set spatula or knife for spreading the mayo and pesto.
• This tart pictured was baked in a fluted tart pan with a removable bottom. You can use any deep disp pan but a shallow pan won't work. You can also use a deep dish frozen pie crust, if you prefer.
• This recipe used shredded Parmesan cheese not finely grated Parmesan cheese. If you choose to use grated Parmesan cheese use ½ of the amount or it will make the tart too salty.
• You can swap out the Fontina cheese for mozzarella, colby jack, gruyere or cheddar.
• 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. 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.
• Place the slices on paper towels and salt then gently press another paper towel on top. Let sit and the juices will release giving you a better end result.
• The crushed crackers not only add flavor they also ensure the pie won't become watery. Any Italian seasoned cracker will work.
• You can use your favorite brand of basil pesto in this recipe.
• You can serve this yummy and easy Fresh Tomato Tart for breakfast, lunch or dinner with a crisp green salad and a side of garlic bread or hot rolls.
• Store Fresh Tomato Tart covered and chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

More Fresh Tomato Recipes to Make

• My Tomato Jam is another way to use garden fresh tomatoes.
• See this technique for How to Freeze Summer Tomatoes and make homemade tomato sauce.
• Tomato Cracker Salad is always the talk of the table!
• Fried Green Tomatoes are simply addictive.
• Cherry Tomato Cucumber Salad is good and good for you.
• Baked Pimento Cheese Tomatoes can be enjoyed as a side dish, on burgers and sandwiches and beyond.
• Checkout this recipe for Bruschetta from Two Peas And Their Pod.

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Fresh Tomato Tart with Basil Pesto And Fontina Cheese

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Appetizer, Breakfast, brunch, Main Course

Cuisine: American

Keyword: fresh-tomato-tart

Servings: 8 pieces

Calories: 382kcal

Author: Melissa Sperka

Ingredients

• 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 tablespoon butter divided
• ¾ cup Italian flavored cracker crumbs
• ½ cup shredded Parmesan cheese
• ½ cup light mayonnaise
• 1 tablespoon prepared basil pesto [i.e. Classico or similar]
• 8 oz Fontina cheese shredded and divided
• black pepper to taste

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Instructions

• Preheat 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 ¼ 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 butter in a small bowl. Toss with the cracker crumbs and shredded Parmesan cheese.
• In a small skillet over medium heat, cook the green onions in the remaining 1 tablespoon of butter until they begin to soften. Remove from heat and 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.

Notes

• This recipe used shredded Parmesan cheese not finely grated Parmesan cheese. If you choose to use grated Parmesan cheese use ½ of the amount or it will make the tart too salty.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 21g | Protein: 12g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 650mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 1mg

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