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Tomato Tart with Basil and Provolone Recipe

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4.2 from 6 reviews

A vibrant and savory tomato tart featuring a buttery homemade crust, sharp provolone cheese, fresh basil, and juicy grape tomatoes. Perfect as a warm appetizer or light meal, this recipe balances creamy cheese with aromatic herbs and a crisp, golden crust.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 6 tablespoons butter, diced
  • 1 large egg
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch (additional)

For the Filling

  • 2 pints grape or cherry tomatoes, rinsed and dried
  • 1 1/2 cups sharp provolone cheese, grated (or fontina)
  • 1/2 cup basil leaves, divided
  • 1/2 cup mayonnaise
  • 1/3 cup chopped green onions
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prepare the Dough: Preheat the oven to 375°F (190°C). In a food processor, combine the flour, 1 tablespoon cornstarch, diced butter, and salt. Pulse until the mixture forms very tiny crumbs. Add the egg and pulse again until a dough forms; it will be somewhat tough but cohesive.
  2. Shape the Crust: Gather the dough into a ball. Press the dough evenly into a 9-inch tart pan, making sure to cover all areas. Optional: you can roll the dough out to a 12-inch circle if preferred. Crimp the edges of the crust to create a decorative border. Refrigerate the prepared crust for 30 minutes to firm up.
  3. Prepare the Filling: Roughly chop 1/4 cup of the basil leaves. Stack and roll the remaining basil leaves into a bundle and slice into thin ribbons; set these ribbons aside for garnish. In a bowl, mix the grated cheese, mayonnaise, chopped basil, chopped green onions, and ground black pepper until combined.
  4. Assemble the Tart: Spread the cheese and herb mixture evenly over the bottom of the chilled tart shell. Arrange the grape tomatoes on top, pressing them gently into the cheese layer to adhere.
  5. Bake the Tart: Place the tart in the preheated oven and bake for 35 minutes, or until the edges of the crust are golden brown and the cheese mixture is bubbling and slightly browned.
  6. Finish and Serve: Remove the tart from the oven and let it cool for 10 minutes. Sprinkle the reserved basil ribbons over the top. Serve the tart warm for best flavor and texture.

Notes

  • Use grape or cherry tomatoes for their sweetness and size, which bake well and hold shape.
  • If fontina cheese is unavailable, use sharp provolone as a flavorful alternative.
  • Rolling out the dough to 12 inches instead of pressing in the pan makes for a thinner, crispier crust.
  • Letting the crust chill before baking helps prevent shrinking and maintains texture.
  • Serve this tart warm but not piping hot to enjoy the full balance of flavors and basil aroma.

Find it online: https://cheftinaskitchen.com/tomato-tart-with-basil-and-provolone-recipe/