Rosemary-Infused Tomato Basil Tart
A delicate tart featuring sun-ripened tomatoes and fresh basil, with a rosemary-infused crust for herbal depth. This american-inspired vegetarian ready in about 85 minutes layers all-purpose flour, cold unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 1/4 cup ice water
- 1 tablespoon fresh rosemary
- 4 medium ripe tomatoes
- 1/2 cup fresh basil
- 1/4 cup Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F. Pulse 1 cup all-purpose flour, 1/2 cup cubed cold butter, and 1 tablespoon chopped rosemary in a food processor until crumbly. Add 1/4 cup ice water and pulse until dough forms a ball. Press into a 9-inch tart pan and refrigerate 30 minutes.
- Step 2: Bake crust for 15 minutes until golden. Reduce oven to 350°F. Arrange 4 medium sliced tomatoes in a single layer on the crust, overlapping slightly. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 3: Top with 1/2 cup torn basil leaves and 1/4 cup grated Parmesan cheese. Bake for 25-30 minutes until tomatoes are tender and cheese melts. Rest 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Infused Tomato Basil Tart take to make?
Total time is about 85 minutes (40 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rosemary-Infused Tomato Basil Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rosemary-Infused Tomato Basil Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Infused Tomato Basil Tart for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Infused Tomato Basil Tart?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Simple and delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
