How to Make a Summertime Tomato Tart with Basil

Tomato season is almost here! Let me show you how to make a simple summertime tomato tart with basil that tastes as fresh and vibrant as the season itself.

Let’s talk tomatoes. You’ve probably got more than you know what to do with right now. It’s tomato season, and while canning is great and salads are fine, maybe you’re craving something different. Something warm, golden brown, and cheesy.

Something that looks fancy but takes barely any effort. This is it. This tomato tart is my summer go-to.

It’s only five ingredients, and no, we’re not using puff pastry this time. No tart pan required either. Just a simple pie crust and your fresh garden tomatoes.

What You’ll Need:

• 3 to 4 ripe tomatoes, sliced (room temperature is best)
• 1 9-inch pie crust (homemade, frozen, or refrigerated—your call)
• 8 ounces shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• 1/4 cup olive oil

How to Make It:

First, prepare your pie crust. If it’s frozen, thaw it. If it’s homemade, roll it out and get it into your pie dish. We’re not being precious here—just get it in there.

Now, layer your fresh tomatoes right into the crust. Don’t overthink it. Just slice and lay them in. Depending on the size of your tomatoes, you might use three or four. Fill most of the crust, but leave room at the top for the good stuff—cheese and olive oil.

Next, sprinkle all the shredded mozzarella on top of the tomatoes. Spread it out evenly so you get melty goodness in every bite. Then comes the basil. Chop it fresh and scatter it right over the cheese. It’s going to smell amazing.

Now grab that olive oil and give the top a nice drizzle. This helps everything get that golden brown finish in the oven. It also adds flavor and keeps the tart juicy, not dry.

Pop the whole thing into a 400 degree oven. Bake it for 20-23 minutes, or until the top is golden and bubbly. Then let it rest for about five minutes before you slice it. This lets everything settle and makes cutting easier.

How I Serve It:

If I’m being honest, I can eat this tomato tart all by itself.

But if I want to round it out into a full meal, I like to serve it with crispy bacon or a simple egg quiche. Especially if your pie crust came in a two-pack—go ahead and use the second one for the quiche.

The added protein makes this light tart feel like a real dinner.

Why This Tart Recipe Works:

You’ve got extra tomatoes? Perfect.
You’re tired of making sauce? Same.
You don’t want to fuss with anything complicated? Me either.

This tart feels like a treat, but it’s really just five ingredients tossed together and baked until bubbly. It’s ideal for a busy summer night.

Plus, it’s flexible. You could add on some fresh grated Parmesan cheese if you want. Or toss a little black pepper on top for a kick. Got cherry tomatoes? You can use those too—just slice them in half and layer them in.

And again—not a puff pastry! I know a lot of tart recipes call for that, but here, we’re keeping it simple. A classic pie crust does the job beautifully. It crisps up just right and holds all the goodness in.

A Few Quick Tips:

• Use tomatoes that are room temperature for best flavor. Cold tomatoes can mess with the texture.
• Don’t stress about using a fancy tart pan. A basic pie dish works great.
• Make sure your cheese is fully covering the tomatoes. It melts down as it bakes.
• Let it cool just a bit before slicing. It helps the tart hold its shape.
• Add a sprinkle of salt if your tomatoes are very ripe and sweet.

Make It Your Own:

This is a base recipe. You can keep it classic or get creative. Try adding thinly sliced red onion or a few spinach leaves.

Sprinkle on oregano or thyme. Mix up the cheeses—maybe add a little sharp white cheddar or that Parmesan we talked about.

But honestly? It doesn’t need anything else. The combination of fresh tomatoes, melted cheese, basil, and olive oil in a flaky pie crust is summer perfection.

Time to Be a Doer and Make This Summertime Tomato Tart

So go ahead and give it a try. Use up those garden tomatoes in the best way possible. Quick, easy, and so pretty on the table. It looks like you worked way harder than you did.

Let me know if you make it. I want to hear about your beautiful tomato basil tart in all its glory.

Love,
Anna Sue

Bonus: Pie Crust Recipe

Mix together 3 cups of flour and 1 1/2 cup of shortening or cold butter slices. Use a pastry blender or the ends of two forks.

Add in 1/3 cup of cold water or ice water and stir into dough. Do not over stir. It will make it tough.

Roll the dough out onto a lightly floured surface, put into a pie dish, and cut off any extra dough around the edges. 

Use a fork to poke holes into the dough.