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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.
Pamela says
Had never made a crust like this before, but it was so easy and delicious.
Chris Scheuer says
It is an amazingly quick, delicious crust Pamela!
Pamela says
Made this for dinner yesterday (Sunday) and served it with a spinach salad. Came out just like the picture. Delicious and very rich.
Chris Scheuer says
So glad you liked it Pamela!
Cynthia S. says
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
Chris Scheuer says
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.
Susan says
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 🙂
Katherine | Omnivore's Cookbook says
Chris, this looks like a dream! It's perfect! My kind of pie!
Chris Scheuer says
Katherine, we love this one- so fresh and delicious!
T says
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!
Chris Scheuer says
I think a regular pie pan should work fine.
Zoe Timmons says
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!
Robyn @ Simply Fresh Dinners says
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 🙂
TheKitchenLioness says
Chris, this summery savory tart of yours with loads of amazing and seasonal ingredients is just perfect summer fare!
Jenna says
I'm drooling Chris, it looks like heaven!
Linda Mitchell says
Fresh mozzarella is going to be a challenge to get in my small town can I use mozzarella cheese from the regular dairy shelve?
Chris Scheuer says
Yes, you can Linda. If possible, get whole milk mozzarella
Laura | Tutti Dolci says
I could live on this tart all summer long, Chris! What a gorgeous (and delicious!) way to showcase sweet summer tomatoes!
Liz says
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!!!
Candace says
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!
Chris Scheuer says
That would be fine Candace.
Sandra says
I love savory tarts and this has to be the most perfect crust ever!
Jennifer @ Seasons and Suppers says
Absolutely beautiful! And I'm with you. Those pretty cherry tomatoes right now just beg to be made into something like this. Perfect 🙂
Tricia @ Saving room for dessert says
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 🙂
Velia says
The pictures are amazing and the tart looks delicious. Thank you for sharing this recipe. I'll definitely make it.
Chris Scheuer says
Thanks so much Velia! I appreciate you taking the time to leave a comment. Hope you enjoy it!
monique says
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.
Chris Scheuer says
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.
Brenda says
This looks amazing!!!
Chris Scheuer says
Thank you Brenda, we really love it!
Angie@Angie's Recipes says
I too have no self control when I see all the fresh summer produce in our farmer market...this tomato tart looks fabulous!
Chris Scheuer says
We have the same problem Angie!
Ginny Hartzler says
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!
Chris Scheuer says
Aww Ginny, you're always so sweet! Thanks!
christina says
This looks great! Excuse my ignorance what Is half and half?
Chris Scheuer says
It's a convenience food here in the US. Basically it's half cream and half whole milk.
cheri says
This is perfection Chris, summer on a plate. Love it!!!
Chris Scheuer says
Thanks Cheri, it is a perfect dish for summer. Breakfast, lunch or dinner!
sue|theviewfromgreatisland says
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!
Chris Scheuer says
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!
Anne@ASaladForAllSeasons says
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!
Chris Scheuer says
Thanks Anne, I love those tomatoes and it definitely wasn't too pretty for us to eat! 🙂