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Tomato, Basil and Fresh Mozzarella Tart

Tomato, Basil and Fresh Mozzarella Tart - with a super easy press-in crust, glistening jewel-hued tomatoes and lots of fresh basil, this tart makes a beautiful breakfast, lunch or dinner!
Course Breakfast/Brunch, Lunch
Cuisine French-American
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 10 servings
Calories 417 kcal
Author Chris Scheuer


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


  1. Preheat the oven to 410º F (210º C).
  2. 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.
  3. 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.
  4. 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.
  5. Pierce the bottom with a fork all over. Bake for 15 minutes or until crust is golden brown.
  6. Remove from the oven. Use the reserved dough to patch up any cracks that might occur during baking. Allow to cool before filling.
  7. Reduce oven temperature to 375˚F. Place a sheet pan on the middle rack.
  8. 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.
  9. Slice tomatoes into quarter-inch slices and place on several thickness of paper towels to drain.
  10. Add mozzarella to cooled crust and spread to an even thickness. Pour egg mixture over the top. Bake on heated pan for 10 minutes.
  11. 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.
  12. 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.

Recipe Notes

Crust recipe adapted from Paule Callait.

Nutrition Facts
Tomato, Basil and Fresh Mozzarella Tart
Amount Per Serving
Calories 417 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 141mg47%
Sodium 555mg24%
Potassium 276mg8%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 2g2%
Protein 13g26%
Vitamin A 1385IU28%
Vitamin C 8.7mg11%
Calcium 215mg22%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.