• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mandy Jackson logo

  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bruschetta Tart

    Aug 31, 2017 · 1 Comment

    Tomato season!

    It's in full force up here in the midwest, which means BLT's, caprese salad, and ALL THE bruschetta.

    Fresh Tomatoes

    I'm convinced there's nothing better than homemade bruschetta at the height of tomato season: garlic, basil, tomatoes, olive oil, and balsamic vinegar piled high on crusty, fresh bread. It's the best of summer all in one bite.

    My one beef with bruschetta is how hard it is to eat. If ever you've tried to eat bruschetta at a party, I'm sure you can relate. Carrying on a conversation while taking a bite of something that is dropping tomato bombs all over your fancy clothes, thinking to yourself, "just act casual and AVOID EYE CONTACT" is probably nobody's favorite thing.

    Not that it would stop anyone from eating delicious bruschetta.

    My humble solution to this problem is this Bruschetta Tart. It's all the best bruschetta elements, with none of the eating embarrassment.

    Bruschetta Tart with Basil

    The tomatoes are "glued" to the crust with an herbed ricotta, and although they're baked, they still have that fresh-and-bursting quality that makes good tomatoes so stinkin' good.

    Tomato Tart

    I like to use a variety of tomatoes because they're just so pretty! Feel free to use whatever is available or looks good to you. Grape/cherry tomatoes get halved, larger tomatoes are sliced into 1/2 inch slices. The one trick I'd recommend with the tomatoes is to drain off excess liquid. This prevents any sogginess. To do this, place the sliced tomatoes in a colander (in your sink!) and sprinkle with a little salt. Drain for at least 10 minutes, tossing or adding more salt as necessary.

    You can bake this tart well before you plan on serving it - it is perfect at room temperature. Before serving, pour the garlic oil all over the tart and sprinkle with the fresh basil.

    Baked Tomato Tart

    Go forth and get your bruschetta fill with less uncomfortable moments.

    Summer Tomato Tart

    « Cajun Chicken Pasta
    August Favorites »

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    Reader Interactions

    Comments

    1. mistimaan says

      September 10, 2017 at 2:48 am

      Very nice tomato recipe 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

    Eat the Seasons

    pot roast in serving bowl

    Our Favorite Pot Roast (+ What To Do With Leftovers!)

    cup of French onion soup topped with herby croutons and cheese

    Bistro French Onion Soup with Herbs de Provence Croutons

    bowl of chili topped with sour cream and green onion

    A Not-Soupy Beef Chili (AKA, My Favorite Chili!)

    Bowl of soup topped with bacon and served with rolls.

    Broccoli Bacon Cheddar Soup

    Winter

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    let's stay in touch!

    • Facebook
    • Instagram
    • Pinterest
    • Privacy Policy
    • About
    • Contact

    Copyright © 2025 Mandy Jackson on the Seasoned Pro Theme