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Summer's finest flavors come together in this tomato basil tart. It looks fancy but isn't hard to make at all. The crumbly, butter-rich crust holds a creamy cheese mixture dotted with bright cherry tomatoes and fresh basil leaves. You can enjoy it hot or cool - it works great for anything from casual get-togethers to fancy dinner parties.
I came up with this tart when my garden went crazy one summer. We had basil and tomatoes coming out of our ears! I needed new ways to use them up, so I tried this combo and took it to our block party. Before the night was over, I'd handed out the instructions to three neighbors. Now it's what everyone asks me to bring whenever we have a get-together.
Key Crust Components
- All-purpose flour: Gives you just the right mix of strength and softness
- Cornstarch: Makes the crust extra tender, almost cookie-like
- Salt: Brings out the taste in the whole crust
- Cold unsalted butter: Creates those yummy flaky layers
- Fresh egg: Holds everything together and adds richness
Tasty Filling Elements
- Farm-fresh egg: Makes the base smooth and custardy
- Heavy cream: Adds that can't-resist creaminess
- Whole milk: Tones down the richness just right
- Parmesan cheese: Gives a nice savory background taste
- Red pepper flakes: Add just a hint of heat
- Garlic powder: Brings in that lovely smell
- Sea salt: Makes all the other flavors pop
- Black pepper: Adds a touch of spice
- Fresh basil: Brings that unmistakable summer taste
- Tangy goat cheese: Creates little pockets of creaminess
- Sweet cherry tomatoes: Give juicy pops of brightness
Step-By-Step Instructions
- Making Your Crust:
- Mix the flour, cornstarch, and salt in a bowl with a quick whisk. Toss in cold butter chunks and mash them in with a pastry tool or two forks. Work fast so the butter stays cold. You want some pea-sized butter bits left for a flaky crust.
- Forming Your Dough:
- Drop the egg into your flour mix and stir it with a fork until it starts coming together. If it feels too dry, add tiny splashes of ice water until it sticks when you press it. Don't mix too much or your crust will turn tough.
- Getting The Shape:
- Put your dough on a lightly floured counter and fold it gently till it's smooth. For a big tart, roll it into a circle about twelve inches across and an eighth inch thick. Make it a bit bigger than your pan to have enough for the sides. For mini tarts, split the dough and roll smaller circles.
- Fitting The Pan:
- Move your rolled dough to the pan by draping it over your rolling pin, then unrolling it centered on the pan. Press it softly into the corners and up the sides without stretching it out. Cut off extra dough by rolling your pin across the top edge for a clean finish.
- Cooling Time:
- Stick the crust in the fridge for at least ten minutes while you make the filling. This step lets the dough relax so it won't shrink, plus it gets the butter cold again for extra flakiness. A cold crust also holds its shape better with filling.
- Making The Filling:
- Beat together egg, cream, milk, Parmesan, and seasonings until they're well mixed. You want it smooth since this liquid will hold everything together. Stir in chopped basil and crumbled goat cheese so they spread out evenly.
- Setting Up Tomatoes:
- Cut cherry tomatoes in half and place them cut-side up on your chilled crust. This way they won't make the filling too wet and they'll look pretty too. You can go with a random look or neat circles depending on what you like.
- Adding The Mix:
- Slowly pour your egg and cheese mixture over the tomatoes, letting it flow around them without moving them around. Sprinkle the rest of the Parmesan on top to get a nice golden crust as it bakes.
- Baking It Right:
- Put the tart on a baking sheet before sliding it in the hot oven. This makes it easier to handle and catches any spills. Bake until the middle is set and the edges turn golden brown. The top should have some light gold spots but not get too dark.
- Cooling Down:
- Let the tart cool on a wire rack for at least ten minutes before taking it out of the pan. This rest time helps the filling firm up completely and makes cutting cleaner. You can serve it warm, room temp, or chilled based on what you prefer.
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This tart shines at summer brunches next to a simple green salad. I love how the warm, savory pie pairs with cool, crunchy greens. It's the perfect match. My mother-in-law usually runs from anything with tomatoes, but she tried a tiny piece at our family gathering and shocked everyone by asking for it as her birthday lunch the next month! There's something about the buttery crust, creamy filling, and roasted tomatoes that wins over even the biggest doubters.
Smart Ways To Serve
Make this gorgeous tart the star of your brunch table with some fresh fruit and bubbly wine for a classy get-together. For a light lunch, pair slices with simple mixed greens dressed in olive oil and lemon juice. Turn it into fancy finger food by cutting a big tart into small squares or baking in mini tart pans for party appetizers.
Fun Twists To Try
Switch up this classic by swapping in different fresh herbs like thyme or oregano for new flavor combos. Try changing the cheese - sharp cheddar with caramelized onions makes it more homestyle, while smoked gouda with sun-dried tomatoes gives deeper flavor. You can also match the seasons by using asparagus in spring, zucchini in summer, or butternut squash in fall.
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Keeping It Fresh
Keep any leftover tart in the fridge, loosely covered with foil, for up to three days. Warm up single slices in a 300°F oven for about five minutes until just heated through. If you want to make it ahead, you can bake the whole tart, cool it down, and store in the fridge for a day. Just bring it to room temp before serving or warm it slightly in a low oven.
Frequently Asked Questions
- → Is this okay to prep ahead?
- Yep! Make the crust up to 2 days early and keep it wrapped in the fridge. Bake the full tart a day ahead, and warm it in a 300°F oven for 5-7 minutes. Add fresh basil after heating for a pop of flavor.
- → What works instead of goat cheese?
- Try cheddar or mozzarella (4 oz each) if goat cheese isn’t your thing. Feta is a good option for a tangy kick, or go for cream cheese for something milder. Dairy-free? Cashew cheese is a solid choice!
- → How about puff pastry instead of the crust?
- Totally! Swap the homemade crust for a sheet of puff pastry or premade pie dough. If you’re using puff pastry, poke it with a fork before adding the filling so it doesn’t puff up too much.
- → Why no par-baking here?
- Cornstarch and egg in this dough work wonders, creating a tender texture while keeping the crust structured. This combo eliminates the extra par-baking step.
- → Can I throw in more veggies?
- Definitely! Zucchini slices, caramelized onions, roasted peppers, or sautéed mushrooms all work great. Just make sure they aren’t watery—pre-cook them to keep the tart crust dry and crispy.