The ultimate taste of summer! This savory Tomato Basil Tart is a true family favorite, perfect for showcasing the season’s best produce. Imagine plump, sun-kissed tomatoes nestled atop a rich, creamy custard, all encased in a deliciously flaky filo crust. It’s an unforgettable dish that brings joy to every bite.
Hello, fellow food enthusiasts!
As the days grow longer and the sun shines brighter, peak tomato season arrives, and I honestly couldn’t be more thrilled! There’s something truly special about biting into a perfectly ripe, juicy tomato, bursting with sweet and tangy flavor. It’s a seasonal delight that calls for celebration in the kitchen.
We’ve been absolutely indulging in the magic of summer produce here at the beach house. This delightful Tomato Basil Tart has been on heavy rotation, much like my refreshing Avocado and Tomato Salsa and the comforting Linguine with Tomatoes, Basil and Brie. But today, the spotlight is firmly on this incredible tart, a versatile dish that truly captures the essence of summer.
Why This Tomato Basil Tart Will Become Your New Summer Obsession
There are countless reasons to fall in love with this Tomato Basil Tart, especially during the peak of summer. Here in the Garden State, we’re currently swimming in an abundance of ripe, flavorful tomatoes, making it the absolute ideal time to whip up this exquisite dish. But beyond its seasonal perfection, this tart offers so much more:
- Unrivaled Versatility: What truly sets this tart apart is its incredible adaptability. It seamlessly transitions from a sophisticated breakfast or brunch centerpiece to a light and satisfying lunch, an elegant appetizer for entertaining, or a delightful side dish for dinner. It even shines as a simple, delicious snack any time of day!
- Embrace Fresh, Seasonal Flavors: This recipe is designed to let the natural sweetness and tang of summer-ripe tomatoes truly sing. Paired with aromatic fresh basil, it’s a celebration of garden-fresh ingredients that are at their peak flavor.
- Flaky, Irresistible Crust: Forget heavy, dense pastry. Our tart features a delicate, golden, and incredibly flaky filo crust that adds a delightful crunch without overshadowing the filling. It’s a lighter alternative that’s surprisingly easy to work with.
- Creamy, Savory Custard: The rich, cheesy custard filling provides a perfect counterpoint to the vibrant tomatoes. Made with eggs, milk, and a touch of heavy cream for luxurious richness, and infused with savory Swiss cheese, it creates a comforting and deeply satisfying center.
- Effortless Elegance: Despite its impressive appearance and gourmet taste, this Tomato Basil Tart is surprisingly simple to prepare. Minimal effort yields maximum flavor and a dish that looks like it came straight from a patisserie.
- Perfect for Any Occasion: Whether you’re hosting a garden party, planning a relaxed family meal, or simply craving something fresh and delicious, this tart fits the bill perfectly. It’s a crowd-pleaser that always impresses.
Combining plump, juicy, summer-ripe tomatoes, a generous helping of fragrant fresh basil straight from the garden, a creamy blend of eggs, whole milk with a hint of heavy cream for extra richness, and two types of shredded cheese (Swiss and Parmesan) all cradled in a golden, flaky buttered filo crust – this tart is truly a culinary masterpiece you’ll want to savor all season long.
Essential Ingredients for Your Savory Tomato Basil Tart
Crafting this incredible tart requires a handful of simple yet high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so special. Here’s what you’ll need:
- Filo Pastry Sheets: The foundation of our flaky crust. Filo provides a light, crisp texture that’s a refreshing change from traditional pie crusts.
- Butter: Melted butter is key for brushing between filo layers, creating that signature golden hue and irresistible flakiness.
- Large Eggs: The binding agent for our creamy custard, providing richness and structure.
- Whole Milk & Heavy Cream: A delightful duo that forms the liquid base of the custard, contributing to its smooth texture and decadent mouthfeel.
- Fresh Basil Leaves: The star herb! Finely chopped, fresh basil delivers vibrant, aromatic notes that complement the tomatoes beautifully.
- Salt & Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors within the tart.
- Dried Oregano: Adds a subtle depth and Mediterranean touch to the savory custard.
- Vine-Ripe Tomatoes: The undisputed stars of the show. Choose small to medium, firm, and incredibly ripe tomatoes for the best flavor and texture.
- Shredded Swiss Cheese: Melts beautifully into the custard, offering a mild, nutty flavor that pairs wonderfully with tomatoes and basil.
- Parmesan Cheese: A sprinkle of grated Parmesan adds a salty, umami kick and a lovely golden finish.
Using the freshest ingredients, especially ripe tomatoes and fragrant basil, will elevate this tart from delicious to truly extraordinary. Don’t skimp on quality here!
Effortless Step-By-Step Instructions for Your Tomato Basil Tart
One of the many things I adore about this tart is how straightforward it is to assemble. With minimal effort and a short list of ingredients, you can create a show-stopping dish that tastes incredibly complex. Let’s walk through the simple steps to bring this delightful tart to life:
Preparing the Flaky Filo Crust
Step 1: Get Your Filo Ready. The first crucial step is preparing your filo dough in your tart pan. Begin by preheating your oven to 350°F (175°C). Then, lightly spray your tart pan with nonstick cooking spray to prevent sticking. Unwrap your filo pastry carefully. Take one sheet of filo and brush it evenly with melted butter. Gently top it with another sheet of filo and brush that with butter as well. Continue this layering and buttering process until you have used eight sheets of filo, creating a sturdy yet delicate crust. Once all sheets are buttered and stacked, carefully place the layered filo into your prepared tart pan, gently pressing it into the fluted edges. Trim any significant excess filo hanging over the sides, leaving a rustic edge or folding it in neatly as desired.
Crafting the Creamy Tomato & Basil Filling
Step 2: Whisk the Custard Base. In a medium-sized mixing bowl, crack your three large eggs and whisk them thoroughly until they are light and frothy. This aeration is key to a tender custard. Next, add the milk, heavy cream, finely chopped fresh basil, salt, freshly ground black pepper, and dried oregano to the egg mixture. Continue whisking everything together until all the ingredients are well combined and the mixture is smooth and evenly seasoned.
Step 3: Layer the Cheesy Tomato Goodness. Now it’s time to build the tart! Start by spreading the shredded Swiss cheese evenly across the bottom of the filo-lined tart pan. This will form a delicious, gooey base. Next, arrange the top third slices of your four tomatoes over the Swiss cheese. If you have any additional small, seeded, and chopped tomatoes (approximately 1/2 cup), sprinkle them evenly over the cheese layer as well. (Remember to save any remaining tomato slices for other delights, like sandwiches!) Once your cheese and tomato layers are set, carefully pour the whisked egg mixture over the cheese and tomatoes, ensuring it spreads evenly throughout the pan and fully coats the ingredients.
Baking and Serving Your Perfect Tart
Step 4: Bake to Golden Perfection. Place your filled tart pan onto a parchment-lined baking sheet (this is a helpful tip to catch any potential drips and ensure easy cleanup). Transfer it to your preheated oven and bake for approximately 35 minutes. You’ll know it’s ready when the custard is beautifully set, the filo crust is golden brown and crisp, and the top of the tart is slightly puffed. A knife inserted into the center should come out clean.
Step 5: Cool, Slice, and Savor. Once baked, carefully transfer the tart pan to a wire cooling rack. Allow the tart to cool slightly before slicing. This resting period helps the custard set completely and makes for cleaner cuts. Once slightly cooled, cut the tart into elegant wedges and serve immediately. Enjoy the incredible aroma and taste of summer!
This savory tart is utterly delicious on its own, but it truly shines when accompanied by a vibrant fresh green side salad, perhaps dressed with a light vinaigrette. If you’re enjoying it for lunch or dinner, a glass of chilled crisp white wine makes for a perfect pairing, elevating the entire experience.
I sincerely hope you give this recipe a try this summer. There’s no better way to celebrate the bounty of fresh tomatoes and aromatic basil from your own garden or a local farmer’s market. It’s a simple pleasure that yields magnificent results.
Please don’t hesitate to let me know if you try the recipe by dropping a comment below! Your feedback and questions are always welcome. Enjoy every last bite!
Expert Tips & Variations for Your Tomato Basil Tart
To ensure your Tomato Basil Tart turns out perfectly every time, and to inspire some creative variations, here are a few additional cook’s notes and ideas:
- Tomato Selection & Preparation: For this recipe, I found that four small to medium-sized vine-ripe tomatoes work best. To prepare them, I sliced off the top third of the tomatoes, creating attractive rounds to layer on top. Additionally, I seeded and roughly chopped about 1/2 cup more of the tomatoes to sprinkle into the filling, adding extra bursts of flavor. Always blot your tomato slices with a paper towel to remove excess moisture; this prevents the tart from becoming watery.
- Choosing the Right Tart Pan: The specific tart pan I used measured approximately 13 3/4 inches by 4 1/4 inches, and 1 inch high. A pan with a removable bottom is ideal for easy serving and presentation. Ensure your pan is well-greased before laying the filo.
- Preventing Leaks and Easy Cleanup: As a precautionary measure, I always recommend placing the filled tart pan on a parchment-lined baking sheet before transferring it to the oven. This little trick ensures that if any butter or filling happens to leak (which is rare with a properly sealed filo crust), your oven remains clean, and cleanup is a breeze.
- Cheese Alternatives: While Swiss cheese offers a wonderful, mild nuttiness, this tart is also incredibly delicious with other cheeses. I’ve successfully made it with Gruyere cheese, which lends a more pronounced, complex, and earthy flavor. You could also experiment with a blend of mozzarella and Parmesan for a milder, stretchier texture, or even a touch of goat cheese for a tangy kick.
- Herb Variations: Feel free to experiment with other fresh herbs if you wish! A sprig of fresh thyme or a sprinkle of chopped chives would be lovely additions, subtly altering the aromatic profile of the tart.
- Adding a Protein Boost: For a heartier tart, consider adding cooked and crumbled bacon, diced prosciutto, or even some sautéed spinach (ensure it’s well-drained) to the cheese layer before pouring in the custard.
- Storage and Reheating: Leftover tart can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through and the crust is crisp again. Avoid microwaving, as it can make the crust soggy.
More Delicious & Easy Egg Recipes to Enjoy
If you’re a fan of versatile egg-based dishes like this Tomato Basil Tart, you’ll love exploring some of our other favorite recipes:
- Sausage Tomato Spinach and Mozzarella Egg Cups: Perfect for meal prep or a quick, protein-packed breakfast.
- Greek Omelet Egg Bake: A flavorful and easy-to-make casserole, great for feeding a crowd.
- Mini Crabmeat Baked Egg Casseroles: Elegant and savory individual portions, ideal for brunch or appetizers.
These recipes offer more fantastic ways to incorporate eggs into your culinary repertoire, providing diverse and delightful meal options.
Tomato Basil Tart
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Ingredients
Crust
- 8 sheets filo pastry
- 3 Tbsp. butter, melted
Filling
- 3 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup basil leaves, chopped
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. dried oregano
- 4 small to medium-ish vine ripe tomatoes
- 1 cup Swiss cheese, shredded
- parmesan cheese, for sprinkling
Instructions
Crust
- Preheat oven to 350 degrees F (175°C). Spray a tart pan with nonstick cooking spray. Brush one sheet of filo with melted butter. Top with another sheet and brush with butter. Continue this process with the remaining sheets and butter, stacking them. Carefully place the layered filo into the prepared tart pan. Trim any excess filo hanging over the edges.
Filling
- In a medium bowl, whisk together the eggs until frothy. Add milk, heavy cream, chopped basil, salt, pepper, and oregano, then continue to whisk until all ingredients are well combined.
- Spread the shredded Swiss cheese evenly in the filo-lined tart pan. Top with the top third slices of the four tomatoes (as pictured). Sprinkle in about 1/2 cup of seeded, chopped tomatoes over the cheese. (Save any remaining tomatoes for other uses, like sandwiches.) Carefully pour the egg mixture over the cheese and tomatoes, ensuring it’s evenly distributed.
- Bake for 35 minutes, or until the custard is set and the crust is golden brown. Transfer the tart to a cooling rack to cool slightly before serving. Cut into wedges and serve warm.
Notes
The tart pan I used was 13 3/4″ x 4 1/4″ x 1″ high.
I placed the filled tart pan on a parchment-lined baking sheet before baking, just in case there were any leaking issues. This also makes for easier cleanup.
I’ve also made this tart successfully with Gruyere cheese instead of Swiss cheese, which offers a richer, nuttier flavor.