Fresh Tomato Tart – A Farmer’s Market Dream

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Fresh Tomato Tart


Fresh Tomato Tart Highlights the Best of Summer

Fresh Tomato Tart is wonderful as an appetizer or a meal. Using fresh mozzarella, fresh heirloom tomatoes, beautifully caramelized onions, and a pinch of fresh basil, you get a wonderful summer treat that everybody will love. I’ve made Fresh Tomato Tart as a 9 inch chart, individually as a personal tart, and even as mini tarts in a mini muffin pan. Anyway you make them to their flavor is bold yet subtle, fresh yet earthy and delicious.

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Finding Ingredients for a Fresh Tomato Tart

I love browsing my local farmers market ingredients for Fresh Tomato Tart. It’s the very best place to find beautiful heirloom tomatoes, fresh red onions, and sometimes even fresh mozzarella cheese. If you don’t have a farmers market in your area, these items can also be found at your local grocery store. Pick tomatoes that are firm yet give to the touch for the best, richest flavor. And here’s my cheat: I don’t make the crust. I buy premade crust in the dairy section of the grocery store and fit it to my pans so I don’t have to take time to make a homemade crust.


Fresh Tomato Tart – A Farmer’s Market Dream

Fresh Tomato Tart – A Farmer’s Market Dream


  • 1 red onion, diced
  • 1 T butter
  • 1 premade pie crust, unrolled and fit to pan
  • 2 heirloom tomatoes, sliced thin and seeds removed
  • 1 ball fresh mozzarella, sliced thin
  • 1 sprig fresh basil


  1. Heat oven to 425 degrees F.
  2. Saute the butter and onion over medium high heat until caramelzed. Set aside.
  3. Form the crust to the pan, using scraps to fill in edges if necessary.
  4. Layer the ingredients, onions, mozzarella (cutting to fit edges), tomatoes, and a leaf of basil.
  5. Bake 10-15 minutes, until crust is golden brown and cheese is bubbly under the tomatoes.
  6. Remove from oven and remove basil. Sliver the remaining basil and top the tart.
  7. Serve warm.

Making Fresh Tomato Tart for a Crowd

Making Fresh Tomato Tart for crowd is easy. Simply spray a mini muffin pan with nonstick cooking spray, and chop your vegetables a little finer. Instead of slicing the tomatoes,  dice them up finely, almost minced, for the best results. When I’m making Fresh Tomato Tart as appetizers I usually put the tomatoes, chopped, in a strainer over a bowl to drain the liquid so my resulting tarts aren’t watery. Bake just until the edges of the pie crust are rich golden brown and you’ll have a perfect appetizer you can pop out and serve to your guests. Whether you make it in a large tart, a personal tart, or appetizers, Fresh Tomato Tart is an amazing dish to highlight the wonderful flavors of summer.

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  1. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

  2. Yum! My husband would absolutely love this tomato tart. What a perfect summer dish. Thanks for sharing at Inspire Us Thursday on Organized 31.

  3. This looks great!! I love using mozzarella, tomatoes, and basil in dishes! Thank you so much for sharing on Wake Up Wednesdays!!

  4. Ok, that looks absolutely fabulous! I’m pinning it to try. I love caprese, but caprese in a pie crust? I never even thought of that. Thank you for sharing it!

  5. that looks delicious! tomatoes are one of the reasons I love summer so much :)
    thanks for linking up to wake up wednesdays, hope to see you back next week

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