Fresh Tomato Tart

  • Yield: 10 servings

"This recipe came from a sweet young teacher married to an Air Force pilot and good friend of our son-in-law and our youngest daughter, Nicole. It is always a hit."


1 (9-inch) pie crust
6 fresh medium-size tomatoes, cut into wedges
1/4cup fresh basil, chopped
1clove garlic, minced
3/4cup Parmesan cheese, shredded
1cup mozzarella cheese, shredded
1/2cup mayonnaise
1/2cup onion
1/2cup mushrooms
1tablespoon chopped parsley
5/8teaspoon pepper


  1. Preheat oven to 350F.
  2. Bake pie crust about 15 minutes.
  3. Saute onion and mushrooms in one tablespoon of butter until onions are translucent. Set aside.
  4. Mix together cheeses, mayonaise, garlic and basil. Stir in cooled mushrooms and onions.
  5. Place tomatoes into pie crust, with the skin down. Spoon cheese mixture evenly over tomatoes.
  6. Sprinkle parsley and pepper on top. Bake for about 30 minutes, or until brown and bubbly.

Tips From Our Test Kitchen: This dish is good served hot or cold.

—Kay McMahan, Rockport, Texas

Nutritional Info *per serving

  • Calories 230
  • Fat 17g
  • Saturated Fat 5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg
  • Sodium 310mg
  • Potassium 240mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 3g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 4%