Summer Caprese Tart
Author: Andrea Giang
A summery tart filled with fresh tomato, basil, and mozzarella cheese. This summer caprese tart is easy to put together and perfect for the summer.
  • 1 pie crust
  • 1¼ cup mozzarella cheese
  • 5 medium roma tomatoes, sliced
  • 1 cup basil leaves, tightly packed
  • 5 cloves of garlic
  • ⅓ cup mayonaise
  • pinch of salt
  1. Preheat the oven to 450F.
  2. Press the pie crust into a 9 inch quiche pan or pie dish and cut off any extra overhanging crust. Use a fork to poke holes into the bottom of the crust to prevent the crust from puffing up. Bake the pie crust for about 8-10 minutes until the pie crust is set. Remove from the oven and set aside for now.
  3. Reduce the temperature of the oven to 375F. Sprinkle about a half cup of mozzarella cheese over the bottom of the pie crust.
  4. Layer the sliced tomatoes on top of the shredded cheese.
  5. In a food processor, add fresh basil and garlic and pulse until roughly chopped. Sprinkle the basil and garlic mixture over the tomatoes.
  6. In a medium bowl, mix together the rest of the mozzarella cheese and mayonaise until combined. Spoon the mixture over the basil garlic mixture and spread until even. Sprinkle a pinch of salt on top.
  7. Bake the summer caprese tart for about 30-35 minutes until the top is slightly browned and bubbly.
  8. Serve the summer caprese tart warm.
Recipe by Ask Anna at