• 500g Truss tomatoes
  • 500g zucchini
  • 1/4 cup packed basil leaves, finely chopped
  • 1/4 cup olive oil
  • 3 garlic cloves, finely minced (1 tbsp)
  • 1 - 2 sheets short crust pastry, thawed
  • 1/3 cup grated parmesan cheese

Dressing ingredients

  • 1/3 cup feta
  • Fresh basil

Author of this recipe

Costa Tomatoes

Costa Tomatoes

Grower / producer

We simply love fresh Australian vine-ripened tomatoes! Read more
Looking for inspiration? Our tomato tart recipe is just the answer! 
Truss tomatoes are full flavoured tomatoes perfect for home cooking and adding to salads and sandwiches. Vine-ripened for maximum taste, these glossy red tomatoes are packed full of nutrients and antioxidants.
Total votes: 557


  • Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with salt and pepper. 
  • Slice zucchini into 1/8 inch slices and tomatoes into 1/4 inch slices. Place on a layer of paper towels to soak up any excess moisture. Set aside.
  • Press pastry into large tart tin and brush lightly with basil-garlic oil and sprinkle on all of the parmesan cheese.
  • Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern - be sure to tightly layer them against each other as they will shrink once baked. Continue until the entire tart shell is filled.
  • Brush vegetables generously with with basil-garlic oil and season with salt and pepper. 
  • Bake at 200 degrees for 30-45 minutes, or until the tomatoes and zucchini are soft and lightly caramelised. 
  • Sprinkle with crumbled feta and fresh basil. Serve warm or at room temperature.

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