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Recipes & Food Styling

House is full of the fabulous smells of sweet basil! Whenever I visited my mom in July, when her garden was full of armloads of tomatoes & basil, there was always a Tomato Basil Tart in the oven for when I arrived. The secret she taught me was to dry the tomatoes after slicing them by placing them on paper towel for a little while. 

Tomato Basil Tart

1/4 Cup good olive oil (I like extra virgin olive oil)

1 Clove garlic, minced

1/2 Cup mix Parmesan & mozzarella, grated

2 Medium tomatoes

8 Large basil leaves 

Salt and pepper, to taste

1 Pie Crust

Brush mixture of good olive oil with minced fresh garlic on a pie crust; use a fork to put holes in the crust; sprinkle a 1/4 cup of mixed grated cheese (Parmesan and mozzarella is wonderful); arrange tomato slices on top & brush those with the garlic olive oil. Place basil leaves on top; add sprinkles of black pepper and pink Himalayan sea salt; top everything off with 1/4 cup of the grated cheese mix. Bake on 350 until crust is a nice light golden brown.