Tomato-Basil Avocado Tart

This is my first Recipe Redux post and I was very excited to find out that California Avocados was sponsoring this month's challenge! I have always enjoyed avocados in many of my meals such as sandwiches, salads and burritos. For this recipe, I wanted to add avocado to a dish I had never made before: a tart. I added avocado into the cream cheese mixture and topped it off with sliced avocados, tomatoes and basil and ended up with a flavorful appetizer. Avocados contain fiber, potassium, vitamins, minerals and a variety of essential nutrients. They are also great substitutes for butter or spreads!

Disclosure: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.

Tomato-Basil Avocado Tart

Yeild: 4 servings


  • 1 (9-inch) refrigerated ready-to-unroll pie crust
  • 4 ounces whipped reduced fat cream cheese
  • 1 teaspoon skim milk
  • 3 tablespoons fresh basil, chopped
  • 1 California avocado, peeled and sliced
  • 5 red cherry tomatoes, cut in half
  • 5 yellow cherry tomatoes, cut in half
  • 1 teaspoon Garlic and Herb seasoning


  1. Preheat oven to 450°F.
  2. Place piecrust into 9-inch tart pan and gently press down; prick all over with fork. Bake for 15 minutes, or until golden. Cool tart shell completely.
  3. While pie crust is baking, place cream cheese, 1/2 of avocado, milk, 2 tablespoons fresh basil and seasoning in a medium bowl and mix together.
  4. Spread cheese mixture evenly in tart shell. Arrange left over avocado slices and tomatoes on top of filling. Sprinkle with left over basil and serve!