Basil Pesto and Tomato Tart

A perfect blend of fresh basil pesto and juicy tomatoes, this tart is a crowd-pleaser. The crispy crust complements the flavors, making it a delightful dish for any occasion.

Basil Pesto and Tomato Tart

Basil Pesto and Tomato Tart


  • 1 pre-made pie crust
  • 1 cup fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded


  1. Preheat the oven to 375°F (190°C).
  2. Roll out the pie crust and press it into a tart pan, trimming any excess.
  3. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
  4. With the processor running, slowly add the olive oil until the mixture forms a smooth pesto.
  5. Season with salt and pepper to taste.
  6. Spread the pesto evenly over the pie crust.
  7. Arrange halved cherry tomatoes on top and sprinkle with mozzarella cheese.
  8. Bake for 25-30 minutes or until the crust is golden and the cheese is melted and bubbly.
  9. Remove from the oven and let it cool for a few minutes before slicing.

Total time: 45 minutes

Yield: 8 servings

Nutritional information per serving: Calories 280, Total Fat 22g, Saturated Fat 6g, Cholesterol 15mg, Sodium 320mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 1g, Protein 8g

Leave a Reply

Your email address will not be published. Required fields are marked *