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Tomato, Provolone, and Basil Tart

6 tarts

Nutritional Facts Per Serving

10.6 g
25.5 g
1.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 374
  • Fat 25.8 g
    • Saturated   7 g
    • + Trans 
  • Cholesterol 17 mg
  • Sodium   347 mg
  • Carbohydrate 25.5 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 10.6 g
    • Vitamin A 12 %
    • Vitamin C 12 %
    • Calcium 18 %
    • Iron 11 %


Line a large baking sheet with parchment paper. Roll a vol-au-vent shell on a lightly floured surface into 5-inch wide round. Place on the baking sheet. Repeat with remaining vol-au-vent. Top the rounds with half the cheese. Top the cheese on each tart with 4 slices of tomato, and then season with pepper. Top the tomatoes with the remaining cheese. Chill the tarts in the fridge for 15 minutes. Preheat the oven to 375 degrees F. Bake the tarts for 20 to 25 minutes, or until puffed and golden. Serve warm or at room temperature topped with the torn fresh basil leaves.

Serving Suggestions

Make a fine lunch or dinner by presenting one of these tart on a plate with a salad from our website recipe collection, such as Romaine Hearts with Focaccia Croutons and Creamy Parmesan Dressing, or Baby Greens with Roasted Peppers, Pine Nuts, Parmesan and Balsamic Vinaigrette.

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