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Active time
30 minutes
Total time
1 hour 25 minutes
6-8 servings
Serving Size
1 slice

⅔ cup whole wheat flour

⅓ cup all-purpose flour

½ cup cold butter

4-5 Tbsp cold water

4 plum tomatoes

3 cups (12 ounces) shredded part-skim mozzarella cheese

½ cup fresh basil leaves, thinly sliced

1 Tbsp olive oil

¼ tsp. salt

⅛ tsp. pepper

  1. In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll out pastry to fit a 9-inch fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350°F for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
  3. Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices.
  4. Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.


Calories: 300
Total Fat: 23 g
(Saturated Fat: 13 g)
Sodium: 360 mg
Carbohydrate: 14 g
Fiber: 2 g
Protein: 13 g.

Yield: 6-8 servings

Serving Size: 1 slice

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