Go Back
Print Recipe
0 from 0 votes

Basil and Tomato Tart

Author: Gaby Dalkin


For the Crust

  • 1 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup chilled butter
  • 3-5 tbsp chilled water

For the filling:

  • 1 cup thinly slices mozzarella
  • 1/2 cup basil leaves
  • 5 medium tomatoes
  • 1/2 cup Parmesan cheese
  • salt and pepper to taste.


For the Crust

  • In a food processor combine the dry ingredients and the butter. Let the processor do its job for about 30 seconds until the butter has been broken down into tiny chunks. Then add the water a little bit at a time until the dough comes together to form a ball. Remove this from the food processor and wrap in plastic and let cool in the refrigerator for at least 30 minutes.
  • Once chilled roll the dough out to fit an 11 inch tart pan. Blind bake this in the oven (with a pie weight) for about 20 minutes and then remove.

For the Filling

  • Once the pastry is lined in the pan you can start by layering the mozzarella on the bottom and then adding half of the basil (roughly chopped) on top. Then layer on the tomatoes and Parmesan cheese. Add the rest of the whole basil leaves on top and bake in the oven for about 30-40 minutes. I used fresh buffalo mozzarella so I had to slightly drain the liquid from the tart after cooking. You can either serve this immediately or at room temp. I would recommend serving it hot - just a personal preference!