Green and Gold Basil Tomato Tart

A late summer tart of ripe yellow tomatoes on top of a bed of rich basil and cheese, baked in a tart shell. A decadent vegetarian dish.

Updated in 2015 with new photos!

This dish, more than any other one I make, screams SUMMER! to me.  I first tried it at a party in Hawaii, asked for the recipe on the spot, and have carried that stained sheet of paper around with me for many moves.  I've shared this dish with so many folks but I'm putting it up here too.

More photos, because I make this every year when I get yellow tomatoes!

Even though this is a summer dish to me, I also love it in the early fall, when we still have ripe tomatoes and I'm happy to turn on the oven.  If your family's favorite football team happens to wear green and gold, then making this tart for game night, using yellow tomatoes, would be extra festive.

For more recipes using ripe yellow and or red tomatoes, please see my Red & Yellow Tomato Recipes Collection (not to be confused with the Green Tomato Recipes Collection). For more recipes using up basil or other herbs, please see my Recipes Using Herbs Collection. These recipes are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, and seasonal garden abundance. Want even more tomato ideas? I've got a board devoted to tomato recipes from around the web on Pinterest. Curious how to use this blog? Click here.

Save the tomato tops for the composting pigs! Or compost. Your choice. 

Even if your team colors aren't green and gold, you should make this.

If you've got pesto already, this tart goes together super fast.  But if you have fresh tomatoes, then there's probably fresh basil nearby so with a few extra steps you're ready to bake.

This is a rich dish.  If you want something with a little more veggie, try my Mediterranean Tomato Pie which skips the mayo and uses artichokes and olives instead. If you've got heirloom tomatoes and garlic scapes, I'd be remiss if I didn't recommend my Heirloom Tomato and Garlic Scape Pesto Tart.

Basil Tomato Tart

adapted from Better Homes and Gardens

1 pie crust (single crust)

2-3 medium tomatoes (especially if they are team colors!)

2/3 cup pesto (see NOTE below)

1 1/2 cups shredded mozzarella or pizza blend or Italian blend cheese, divided

grated parmesan

Preheat the oven to 450 degrees Fahrenheit.  

Slice the tomatoes and set aside to drain a bit onto a towel.

Place the pie crust in a tart pan or pie plate, press into the sides, and prick with a fork.  Cover the crust with aluminum foil.  Bake 8 minutes.  Remove foil and bake an additional 4 minutes.  Remove from oven.  Reduce oven to 375 degrees Fahrenheit.

Top the prebaked crust with 1/2 cup shredded cheese.

Mix 3/4 cup shredded cheese with the pesto.  Spread the pesto mixture across the cheesy crust.

Arrange the tomatoes over top the pesto.

Top with the rest of the shredded cheese, and shake some parmesan over the top.

Bake 35-45 minutes until the cheese is browned and bubbly.

Serve hot, warm, or straight of out the fridge for breakfast the next morning.

NOTE:  The inspiring recipe from Better Homes and Gardens calls for spreading 1 cup chopped basil leaves over the crust, then mixing 1/2 cup mayonnaise, 4 cloves of garlic and the rest of the shredded cheese together and dolloping it on top.  If I don't have pesto handy I do that, too.

This tart joins the clever chicks at the Clever Chicks Blog Hop, Tasty Tuesdays, the Wednesday Fresh Foods Link Up,  What's In The Box, Carole's Chatter and the From The Farm Blog Hop.

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