I come from a big Italian family. There were always tomatoes in our house growing up, and there are always tomatoes in my house today. Any recipe that includes cheese and basil is a winner in my book—and that’s how I got the idea to put together a recipe for a tomato basil tart.
This recipe celebrates the simplicity and beauty of heirloom tomatoes without forcing them to compete with heavy sauces or lots of extra ingredients. Whenever my mom served heirloom tomatoes, she added basil and oregano—sometimes simplicity is the best approach! Aside from the tomatoes, a buttery pâte brisée crust, mozzarella, and provolone make this savory tart a real crowd-pleaser.
I love serving this tart for brunch, but it also makes a wonderful light lunch or a simple dinner paired with a crisp green salad and a loaf of crusty bread.
Is this a tart or a quiche?
All quiches are tarts, but not all tarts are quiches. I remember reading that somewhere several years ago, and it stuck with me because it makes perfect sense.
A tart refers to a broad culinary category: a shallow-bottom pastry crust filled with sweet or savory ingredients. A quiche is more specific. Quiches are tarts because they use the same crust structure and they’re open-faced. Not every tart is a quiche because most tarts are sweet, like lemon tarts and chocolate tarts.
Since this recipe combines a buttery pastry crust with eggs, cream, cheese, and tomatoes, it technically qualifies as both a tomato and basil quiche and a tomato basil tart. Call it whatever makes you happy—I just hope you enjoy it as much as my family does!
Why I Love a Pâte Brisée Crust
This wonderful and filling quiche is an excellent choice for lunch, dinner, and especially for brunch. This particular recipe uses a homemade French pastry crust called paté brisée. One batch makes enough for two 9-inch crusts or a single double-crusted pie, so you might want to keep the recipe in your back pocket! If you end up with extra dough, you can freeze it for future use. If you don’t have time to make a homemade crust, feel free to use your favorite pre-made pie dough from the refrigerated section of your local grocery store.
If you've never made pâte brisée, don't let the fancy French name scare you off! It's just a rich, flaky pastry made with butter, flour, salt, and ice water. Lots of us remember our grandmas making pie crust this way. My top tips would be to keep everything cold and resist the urge to overwork the dough. Those little pockets of butter are responsible for the tender layers everyone loves, and you don’t want to develop too much gluten either.
Why do you partially bake the crust before filling the tart?
Baking your pie crust before adding all the ingredients is called “blind baking” or “parbaking.” Blind baking gives your crust a head start and prevents it from being undercooked on the bottom. This tomato and basil tart recipe is made with a rich egg custard and those extra few minutes in the oven make a noticeable difference. The tomato filling naturally releases moisture while it bakes, so starting with a parbaked crust is a must.
How do I keep the crust from getting soggy?
Tomatoes are mostly water—not the best for keeping pastry crust crispy and flaky. Here’s how to keep your quiche crust from getting soggy. First, let your sliced tomatoes rest on paper towels while you prepare the filling. A gentle pat with another paper towel removes excess moisture without sacrificing flavor.
I also recommend avoiding fresh mozzarella packed in water for this recipe. A low-moisture mozzarella or a blend of mozzarella and provolone will melt without adding extra liquid. Follow these tips and watch your tomato mozzarella tart bake up without getting soggy at all!
Mozzarella and Provolone Make the Perfect Pair
A good mozzarella and tomato tart needs ingredients that complement the tomatoes, not overpower them. Mozzarella brings creamy richness, while provolone adds just enough sharpness to wake everything up. Together they melt into the custard without stealing the spotlight from those gorgeous heirloom tomatoes.
Tips for the Best Basil and Tomato Tart
The prettier the tomatoes, the prettier the finished tart. Mix different colors of heirloom tomatoes if you can find them, but don't stress if your local farmer’s market or supermarket only has one variety. Slice the tomatoes as evenly as you can, use fresh basil if possible, and allow the tart to rest for five minutes before slicing. Those few minutes allow the filling to set and make serving so much easier!
Can I substitute a different tomato if I can't find heirloom tomatoes?
Heirloom tomatoes are tasty and beautiful, but they're certainly not your only option. Roma tomatoes, vine-ripened tomatoes, or even beefsteak tomatoes work for this recipe, too. Try it with different varieties and see what you like best!
Should I serve this tart hot or cold?
One of my favorite things about this tomato basil tart is how flexible it is. Serve it straight from the oven for brunch or lunch, or let it cool to room temperature for the buffet table. I love the fragrance of the basil leaves in the air after the tart rests for a bit!
How long will leftover tart last in the refrigerator?
Cover leftover tomato pie with plastic wrap and refrigerate it for up to three days. I like to reheat individual slices in a 325 °F oven for about 10 minutes. The texture of the crust is much better than in the microwave. You could use a toaster oven if you have one. Leftovers also taste surprisingly good at room temperature and straight out of the fridge as well, so you can enjoy a slice whenever you like.
Filling and Decorating Tips
Don't worry if you end up with a little extra filling at the end. Tomato sizes vary, so sometimes you'll have more custard than your tart needs. Pour the leftovers into a skillet and scramble them for an easy breakfast.
As for decorating, have fun arranging the tomatoes. Alternate colors, overlap slices, or create a spiral if you're feeling artistic. Your tomato basil mozzarella tart is going to look beautiful, however you decorate it, as long as you make it with love.
Extra Bites
Love a savory pie? Try my mom's Easter pie:
Need a showstopper pie? Make my torta rustica:
Tomato lovers will love my eggplant parmigiana with homemade San Marzano tomato sauce:
Turning Seasonal Ingredients into Stunning Dishes
Spring and summer are my favorite months to visit local farmers markets and get interesting produce and vegetables. But it can be a challenge thinking of recipes to use them all up! Over the years I’ve compiled dozens of pie recipes, and now they’re available in my new cookbook My Life in Pies! This quiche is just the beginning. Grab your copy today!
Tomato Basil Tart
Ingredients
Instructions
- Place the flour and salt in the bowl of a food processor fitted with its steel blade. With the motor on, add the butter through the feed tube. Process for 10 to 15 seconds. The dough should have a coarse mealy texture.
- With the machine running, drizzle ice water through the feed tube—but make sure no ice cubes go in. Start with ¼ cup, then test the dough. It should come together when pressed between your fingers. If it’s too dry, drizzle in a little more water. If the dough gets too wet, add a little more flour.
- Divide dough into two equal pieces. Form each piece into a ball, then flatten each one with the palm of your hand. Wrap the disks with plastic wrap and refrigerate for at least 30 minutes before rolling out. The raw pastry dough can be frozen for up to a month. Thaw dough overnight in the refrigerator.
- Prepare the pastry crust: On a lightly floured work surface, roll out one disk of your pastry dough. Lightly spray a 9-inch tart pan with nonstick cooking spray. Place the rolled-out dough into the prepared pan. Try not to stretch the dough. Place the lined tart pan in the freezer for 30 minutes. Freezing the unfilled shell will keep the pastry from shrinking during the baking process. I like to keep a few pastry-lined tart pans in the freezer so I have them ready when I want a quiche or tart. If you’re freezing it for more than a few hours, loosely wrap the tart shell with plastic wrap.
- Preheat the oven to 350 °F. Cut your heirloom tomatoes into ¼-inch slices. Place the tomato slices on a paper-towel-lined baking sheet pan, lay more paper towel on top and press gently. Let the tomatoes rest while you prepare the filling. The paper towels will absorb excess water.
- In a small sauté pan, heat the olive oil over medium heat. Add the shallots and garlic. Sauté for 1 minute until just translucent. Remove from heat.
- In a mixing bowl, combine the eggs, half and half, oregano, salt, and white pepper. Stir in 3 tablespoons of the chopped fresh basil.
- Place the prepared tart pan on a baking sheet. Spread the shallot garlic mixture across the bottom of the tart shell. Arrange half of the heirloom tomatoes on top of the shallots, interspersing smaller and larger ones.
- Sprinkle half of the cheese evenly over the tomatoes. Gently pour the egg mixture into the tart pan. Sprinkle the remaining cheese on top of the egg mixture. Arrange the remaining heirloom tomatoes on top.
- Bake in the preheated oven until the tart is set (about 40 minutes). Remove the tart from the oven and let it rest for 5 minutes. Carefully lift the quiche out of the pan. Sprinkle the remaining fresh basil on top of the baked quiche. Slice and enjoy!
