Garden Tomato Tart

  • Yield: 6-8 servings


1medium Garlic Head
1tablespoon Olive Oil
1package Refrigerated Pie dough
12ounces Fresh mozzarella
3tablespoons Fresh basil, chopped
4medium Garden Tomatoes
1teaspoon salt & Pepper to taste
1/4cup olive oil


1 head of garlic, roasted

1 Tablespoon olive oil

1 store-bought refrigerated pie dough
10-12 ounces fresh mozzarella cheese, shredded
3 tablespoons chopped fresh basil
4-6  garden tomatoes, sliced 1/4-inch
salt & pepper to taste
1/4 cup extra virgin olive oil

  1. Preheat oven: 400 degrees 
  2. Roasted Garlic:  Cut off top of garlic head, drizzle with 1 tablespoon of olive oil.  Wrap in foil, bake 30 minutes.  Once cooled, squeeze soft garlic out of the skins, set aside. 
  3. Line a removable bottom tart pan with pie dough.  Bake 5-10 minutes until lightly golden brown.  Remove from oven and spread tart with roasted garlic.  Sprinkle with shredded cheese and 2 tablespoons fresh basil. Cover with tomato slices. Sprinkle with salt and pepper and drizzle with olive oil.
  4. Bake 20 to 30 minutes. When crust is golden and cheese is bubbly, remove. Garnish with remaining basil.
  5. Slice in wedges and serve warm or room temperature.