This savory Fresh Tomato Tart with Basil Pesto and Fontina Cheese features vine ripened tomatoes, basil pesto and nutty Fontina cheese. Baked in a pastry crust it's absolute perfection to be enjoyed at any meal of the day.
Garden Fresh Flavors Shine in this Fresh Tomato Tart with Basil Pesto and Fontina Cheese
My Dad planted two tomato plants this year that produced the most beautiful red juicy tomatoes. After a visit to see them, we came home with a basketful that he and my sons picked together. They were much too beautiful to waste, and besides a good ole tomato sandwich slathered with Duke's mayonnaise, I knew that I would want to try my hand at making a tomato pie with some of them. My family loves my creamy macaroni and cheese pie topped with tomatoes so, I knew it would be a win. I chose to bake this goodness in a fluted tart pan with a removable bottom however, it's perfectly fine to follow the recipe using a frozen pie crust, if you prefer. Who knows, it may turn into an opportunity to gather some of the family into the kitchen to pitch in and help. Make food and memories.
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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Fresh Tomato Tart with Basil Pesto And Fontina Cheese
Servings: 8 pieces
Calories: 382kcal
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 [such as Classico]
- 8 oz Fontina cheese shredded & divided
- black pepper to taste
Instructions
- 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 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 3 tablespoon of butter. Toss with the cracker crumbs and shredded Parmesan cheese.
- Cook the green onions in the remaining 1 tablespoon 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.
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
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Marcia
Can this be frozen once baked?
Melissa
It's a great question. I typically don't freeze this after baking due to the chance of the tomatoes breaking down and making it soggy when thawed. If you try it, let us know how it goes.
Terri
Hi...looks so good. Did you ever make the tart crustless?
Melissa
I make this recipe just as directed so, in this instance, I haven't.
Shirley
What is Italian cracker crumbs?
Melissa
Any Italian flavored cracker you enjoy crushed into crumbs. I used a Nabisco Italian flatbread cracker.
Melissa
Thank you Lillian! When the time changed Spring Fever took over, hence the new look! 🙂
Lillian (My Recipe Journey)
OMG!!!! That is gorgeous! YUM! I know I would love that!!! I love your blog design...when did you change it?