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With a delicious, but super easy press-in crust, glistening jewel-hued tomatoes and lots of fresh basil, this Tomato Basil Fresh Mozzarella Tart makes a beautiful breakfast, lunch or dinner!
Each summer when I see the first little cartons of miniature tomatoes in shades of yellow, orange, purple and red I tend to loose all sense of self control. I bought several (well, more than several!) cartons a few weeks ago and piled them up in a bowl on the counter. Each time I walked through the kitchen, I felt like they were calling my name, prodding me on to make something wonderful. This Tomato Basil Fresh Mozzarella Tart was one of the inspirations that came from that pretty bowl of multi-colored tomatoes.
An easy crust, straight from the heart of Paris!
I used a favorite crust recipe that's super easy to put together, as there's no mixer, no cutting in butter or shortening and no rolling! It's an unconventional recipe in comparison to most tart or pie crusts (In a good way!) and the results are so buttery and delicious that I find myself turning to it again and again. The recipe comes from a dear friend, Paule Caillat. Scott and I had the wonderful opportunity to meet Paule last spring in Paris at her cooking school, Promenades Gourmands (if you're ever in Paris, this is something you don't want to miss). She prepared a dessert for us with the same crust. I love that this recipe works well for both sweet and savory crusts.
The filling has a delicious combination of ricotta and fresh mozzarella cheeses.
There's also eggs, half and half, fresh basil leaves and the beautiful-hued tomatoes are the crowning glory. The tart comes out pretty as a picture, making it perfect for brunches, lunches and casual dinners with guests. I like to pair this Tomato Basil Fresh Mozzarella Tart with a simple green salad and a loaf of crusty bread.
Make ahead on those hot summer days
Too hot to cook these days? Make the tart early in the day when the temps are still cool. Pop it in the oven for just 10 minutes before dinner and you're good to go! It makes wonderful leftovers too, just warm a slice slightly or enjoy it at room temperature.
Once you try this Tomato Basil Fresh Mozzarella Tart, I think you'll want it in your regular menu rotation. So be on the lookout for those pretty, multi-hued cherry tomatoes and snatch up a box or two up when you see them. You might hear them calling your name too, when you get them home! Bon Appetit!
P.S. The picture below was the last one Scott took. As he clicked the shutter, he said, "This one's for you Paule!"
Thanks Paule, for this wonderful, easy, crazy-delicious recipe, I think of you and our lovely day together each time I use it!
Café Tips for making this Tomato Basil Fresh Mozzarella Tart...
- You can use a deep, 10-inch tart pan or an 11-inch tart pan. The bigger pan will give you a crisper crust.
- When pressing the dough into the tart pan, I like to start with the sides and then press the remaining dough on the bottom.
- Reserve a ball of dough about the size of a golf ball. (You can use this later to patch up any cracks after the tart is baked.)
What I used to make and serve this Tomato Basil Fresh Mozzarella Tart
- 6 ounces butter
- 2 tablespoons sunflower oil or other neutral flavored oil
- 6 tablespoons water
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cups purpose flour plus 2 tablespoons
- 4 large eggs
- 1 cup ricotta cheese will be easier to mix at room temperature
- 1 cup half and half
- 1 teaspoon dry Italian seasoning
- ½ teaspoon salt
- ½ cup small fresh basil leaves
- 10-15 colored small tomatoes depending on size
- 8 ounces fresh mozzarella coarsely grated
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Preheat the oven to 410º F (210º C).
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In a medium-sized Pyrex bowl, combine the butter, oil, water, sugar, and salt. Place bowl in the preheated oven for 15 minutes, until the mixture is bubbling and brown around the edges.
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Using an oven mitt, remove bowl from oven and pour the flour into the butter mixture. Stir until the dough comes together and forms a ball.
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Transfer the dough to a 10 or 11-inch tart pan with a removable bottom. When the dough has cooled down a bit, set aside a small piece of dough and then press remaining dough into an even layer with your fingers.
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Pierce the bottom with a fork all over. Bake for 15 minutes or until crust is golden brown.
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Remove from the oven. Use the reserved dough to patch up any cracks that might occur during baking. Allow to cool before filling.
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Reduce oven temperature to 375˚F. Place a sheet pan on the middle rack.
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While the crust is cooling, combine eggs, ricotta, half and half, Italian seasoning and salt. Mix well to combine then add basil leaves and stir gently.
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Slice tomatoes into quarter-inch slices and place on several thickness of paper towels to drain.
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Add mozzarella to cooled crust and spread to an even thickness. Pour egg mixture over the top. Bake on heated pan for 10 minutes.
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While tart is baking, brush tops of tomatoes lightly with olive oil. After 10 minutes, remove tart from oven and arrange tomatoes over the top. Sprinkle lightly with sea salt or kosher salt and freshly ground black pepper.
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Return to oven for another 15-20 minutes or until just set and center no longer wiggles when pan is gently shaken. Allow tart to set up for 10 minutes before serving. Serve warm or at room temperature.
Crust recipe adapted from Paule Callait.
Arjay says
Want to try this - it sounds excellent and I'm just back from the farmers' market, so maybe tonight….
But wanted to say - DUH! - your tip about the crust: .'do the sides first'…just was a Forehead Smack! Why did I never think if that instead of struggling with fitting the crust in the pan and THEN messing to stretch it enough to get decent sides. Sounds life-changing. Thank you!
Chris Scheuer says
Glad that was helpful, Arjay!
INGE KOHL says
Made this last night. I was worried about the crust at first, it had a strange consistency while I was mixing it. Should the butter cool before adding the flour? I added the flour right away. The crust tasted great, but I see why you bake it on top of a cookie pan. Quite a bit of butter oozed out. Like one of the other people, I wasn't able to pour all the filling into the 10" pan. I put about 1/2 cup into a greased ramekin and baked it until it was set. I baked the tart at least 12 more minutes and it probably could have baked even longer to actually set. (My oven temp is fine)
I had only 4 oz of fresh mozzarella, so I used that and 4 oz of regular. Would that account for the need for longer baking?
Will probably adjust the filling ingredients to use only 3 eggs next time.
Chris Scheuer says
Hi Inge, you don't need to wait for the butter to cool. It is a different consistency than regular pastry dough. Not sure why yours took longer to bake, it's hard to say.
Daranee says
When baking the crust, is it blind baking? I didn’t do that and the bottom of the crust raised a lot.
Chris Scheuer says
Hi Daranee, you don't need to blind-bake this crust. If it raises, just press it down with the back of a spoon before adding the filling.
Jacki says
I made this tart last night for dinner and it was such a success. The pastry was the star of the show, love the melt in your mouth feeling and the taste was wonderful. I will be making this tart again and use the pastry recipe for fruit pies, perhaps topped with crumble.
Chris Scheuer says
Awesome! Thanks so much for sharing your review, Jacki.
Peggy says
Chris, does 6 oz of butter equal 12 tablespoons of butter?
Thank you!
Peggy
Chris Scheuer says
Yes, that's correct, Peggy.
Susan Catlett says
This recipe inspired me to purchase a removeable - bottom tart pan. So glad I did - followed the recipe exactly as written - it is delicious! I served mine with some pepperoni chips (thinly sliced pepperoni baked on a baking sheet on a rack until crispy). The spicy, salty crunch was a perfect foil for the creamy, cheesy goodness of this tart. When I go back from more, I'll make a simple spinach salad on the side as well. This is one of the few recipes that I would agree is equally great for breakfast, lunch or dinner.
Chris Scheuer says
Thanks so much for letting us know, Helen!
Helen says
What is half and half in this recipe
Thank you
Helen
Chris Scheuer says
Hi Helen, sorry if that is confusing. Half and half is an American convenience product that's half milk and half cream.
Kathy says
I know the pie crust would be delish but I need to make about 6 of these.....could I one a frozen pie crust ( I get mine that are made by theAmish) for more of a traditional quiche?
Chris Scheuer says
Yes, I think that would be fantastic, Kathy! I would recommend baking it on a lower rack in the oven so the bottom gets nice and crisp.
Denise says
Was wonderful! Used a 10” tart pan and needed to bake an additional 10 minutes to set the middle. This is a wonderful brunch recipe I have added to my my favorites! Excellent pastry shell as well! Thank you! We love all your recipes!
Chris Scheuer says
Thanks so much, Denise! I'm so happy you enjoyed this tart!
Leslie says
Chris, I have a question that seems quite stupid to me. I have never made quiche or eaten it because I do not like custard. From what I have read, a quiche had a custard-like texture. All of the other ingredients in this tart seem like something I would love. Can you tell me what the finished texture is like? Also, I am wondering how you would grate fresh mozzarella. This seems like an impossible feat.
Marilyn says
Delicious! After one bite my granddaughter asked, "how do you spell quiche"? She texted her mom that she HAD to get the recipe from grandma! Thank you.
Chris Scheuer says
Haha! I love it!
Penny Thomas says
Hi, Kris! I tried this recipe tonight and it is wonderful - and so pretty; however, I used a 9.5" tart pan, but I was only able to use half of the egg mixture or it would have run over the top! At the top of your recipe you say to use a deep 10- or 11-inch tart pan, but the link you provide to Amazon is for a 9-inch tart pan. What size did you actually use, because I want mine to look JUST like yours! Ha! By the way, I'm thoroughly enjoying your recipes. The Raspberry Tart is out of this world and my new favorite! Thanks for all you do.
Chris Scheuer says
Thanks for your kind words, Penny. I actually use an 11-inch tart pan. I changed the link for the tart pan as you are right, it is not correct. Hope you enjoy the tart again!
Holly says
Love your blog! Can’t wait to try this! Has anyone experimented with preparing the night before. Sometimes with quiche you can make the crust the night before. Thank you so much!
Sarah Williams says
What an amazing blog you have. We have made the bread rolls you make overnight (amaaaaazing!), the French Grandmother's Lemon Yogurt Cake (my absolute favourite) and now this incredible tart. My 15 year old daughter made the tart and it was a HUGE hit. The pastry is just superb - such an unusual way to make pastry but wow, what a delight, super glad we gave it a go. So crisp, so delicious! I've printed off the recipe for the chocolate cupcakes (with no butter) and can't wait to try more - thank you. I loved living your recent trip to London - I really felt like I was there with you, so beautifully written. Encore!
Zoe Timmons says
Chris, I just made this tart tonight for dinner. It was absolutely delicious!!! Kenny had three nice size slices! You wouldn't think such a skinny guy could eat so much would you! 🙂
Chris Scheuer says
Haha! So happy you enjoyed it Zoe!
Kathy says
Beautiful tart, Chris! The tomatoes are so plentiful at the moment from my garden...I also made a tomato tart for dinner last night. I've been trying to find creative ways to use them up. Tomato jam, Tomato salad, roasted tomatoes...I feel like I'm in Forrest Gump.