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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
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Tomato, Basil and Fresh Mozzarella Tart
Ingredients
For the crust:
- 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
For the filling:
- 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
Instructions
- Preheat the oven to 410Âş F (210Âş C).
- 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.
- 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.
- 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.
- Pierce the bottom with a fork all over. Bake for 15 minutes or until crust is golden brown.
- Remove from the oven. Use the reserved dough to patch up any cracks that might occur during baking. Allow to cool before filling.
- Reduce oven temperature to 375ËšF. Place a sheet pan on the middle rack.
- 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.
- Slice tomatoes into quarter-inch slices and place on several thickness of paper towels to drain.
- Add mozzarella to cooled crust and spread to an even thickness. Pour egg mixture over the top. Bake on heated pan for 10 minutes.
- 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.
- 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.
Notes
Nutrition
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Very easy to make. Very tasty. I got compliments from many guests
Hi Gae, Thanks for the wonderful review! So glad to hear how much you and your guests enjoyed this recipe. We appreciate you taking the time to let us know!
I have made it and it turned out delicious!
I plan to make it again for a party. It is possible to make it 1-2 days ahead? How it should be stored and warmed up?
Hi Daranee, you can make this a day in advance, store it in the refrigerator (right in the pan) then warm in the oven at 300 for 15-20 minutes before serving.
I made the tart for our son’s graduation party. There were over 60 guests and they loved it. Many even asked for the recipe. Thank you for the amazing tart recipe!
Awesome! Thank you for your review, Daranee!
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!
Glad that was helpful, Arjay!
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.
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.
When baking the crust, is it blind baking? I didn’t do that and the bottom of the crust raised a lot.
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.
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.
Awesome! Thanks so much for sharing your review, Jacki.
Chris, does 6 oz of butter equal 12 tablespoons of butter?
Thank you!
Peggy
Yes, that's correct, Peggy.
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.
Thanks so much for letting us know, Helen!
What is half and half in this recipe
Thank you
Helen
Hi Helen, sorry if that is confusing. Half and half is an American convenience product that's half milk and half cream.
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?
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.
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!
Thanks so much, Denise! I'm so happy you enjoyed this tart!
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.
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.
Haha! I love it!
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.
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!
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!
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!
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! 🙂
Haha! So happy you enjoyed it Zoe!
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.
Had never made a crust like this before, but it was so easy and delicious.
It is an amazingly quick, delicious crust Pamela!
Made this for dinner yesterday (Sunday) and served it with a spinach salad. Came out just like the picture. Delicious and very rich.
So glad you liked it Pamela!
Hi Chris - I absolutely adore your blog!!
I love the ease and taste of this tender but crisp crust , just the way I like it to be. But, I find it is very thin . You're pics show it to be ample , am I doing something wrong? I usually use a 9" tart pan.
I appreciate any advise you can pass on to me.
Thanks
Hi Cynthia,
First of all thank you for your kind words. I really appreciate them.
Regarding the tart, I’m not sure why yours is thin. I’m wondering if you could possibly be making the bottom too thick and then the sides would be thin. I do the sides first and building them up a bit, then press what’s left over the bottom. That’s the only thing I can think of. Hope that helps.
Really delicious looking tart, Chris! Putting this in my tomato board for when my cherry tomatoes start coming it soon. The crust looks amazing! Thank you, Paule 🙂
Chris, this looks like a dream! It's perfect! My kind of pie!
Katherine, we love this one- so fresh and delicious!
This looks delicious, and I really want to try that crust recipe! I've always been to scared to try to make pie or tart crusts with cutting in the butter, etc. Do you know if you can use a regular pie pan instead of one with a removable bottom? I know you won't get to see the beautiful crust, but so long as it will cut and taste good I'll be happy!
I think a regular pie pan should work fine.
I didn't have a removable bottom, but I did have a tart baking dish I used. It came out yummy! The crust is terrific!
Such a beautiful, perfect dish, Chris! That crust looks so delicious and I'm imagining all those delicious flavors in one tart! I share your love of tomatoes and the gorgeous colours get me every time! Sharing 🙂
Chris, this summery savory tart of yours with loads of amazing and seasonal ingredients is just perfect summer fare!
I'm drooling Chris, it looks like heaven!
Fresh mozzarella is going to be a challenge to get in my small town can I use mozzarella cheese from the regular dairy shelve?
Yes, you can Linda. If possible, get whole milk mozzarella
I could live on this tart all summer long, Chris! What a gorgeous (and delicious!) way to showcase sweet summer tomatoes!
I love that you don't have to wait until mid-summer to get juicy, flavorful tomatoes---cherry and grape are almost always wonderful. I haven't made a tomato tart in a couple of years---yours would definitely hit the spot! Have a terrific weekend!!!
As soon as my cherry tomatoes are ripe, this is it! Do you think whole milk could be substituted for half and half? One of us is a tad diet conscious lately. Thanks, Chris!
Cheers!
That would be fine Candace.
I love savory tarts and this has to be the most perfect crust ever!
Absolutely beautiful! And I'm with you. Those pretty cherry tomatoes right now just beg to be made into something like this. Perfect 🙂
This is a summer favorite of mine Chris! Love the beautiful crust and the fresh basil - so pretty! Can't wait until our cherry tomatoes appear on the vine. We were late getting the garden in this year due to the cool spring and excessive rain. Sharing and pinning 🙂
The pictures are amazing and the tart looks delicious. Thank you for sharing this recipe. I'll definitely make it.
Thanks so much Velia! I appreciate you taking the time to leave a comment. Hope you enjoy it!
I even love the way they look..tomato tarts..I have lots grwoing..none ready yet..thanks Chris..hope you are having a lovely summer.
I bet it won't be long and you'll have so many tomatoes you don't know what to do with them. You are just a bit behind us but everything seems to grow so beautiful up there in Canada.
This looks amazing!!!
Thank you Brenda, we really love it!
I too have no self control when I see all the fresh summer produce in our farmer market...this tomato tart looks fabulous!
We have the same problem Angie!
It is like a perfect piece of art. The slices are perfect and it is so beautiful. And I bet that eating it at room temperature really brings out the favor!
Aww Ginny, you're always so sweet! Thanks!
This looks great! Excuse my ignorance what Is half and half?
It's a convenience food here in the US. Basically it's half cream and half whole milk.
This is perfection Chris, summer on a plate. Love it!!!
Thanks Cheri, it is a perfect dish for summer. Breakfast, lunch or dinner!
This is the ultimate summer treat! I really need to make that crust, too, it looks perfect. I'm collecting cherry tomatoes lately, I can't pass them up at the market, so this is perfect timing for me, thanks Chris!
You'll love the crust Sue, it's so simple and so... good! I can imagine that you and I would be in trouble if we visited the farmer's market together!
What a gorgeous tart, Chris! Almost too pretty to cut into! But I'd love to dig in to that wonderful ricotta-mozzarella filling! A perfect way to showcase those beautiful tomatoes!
Thanks Anne, I love those tomatoes and it definitely wasn't too pretty for us to eat! 🙂