Tomato Mozzarella Basil Tart is more than just a summer dish it’s a celebration of ripe produce, creamy cheese, and buttery crust. This recipe blends simplicity with elegance, making it perfect for brunches, light dinners, or even a classy picnic. In this article, you’ll get the full step-by-step guide to making a rustic tart that won’t leave your crust soggy or your guests unimpressed. Along the way, we’ll dive into dough tips, cheese choices, and why basil is your secret weapon. Plus, we’ll highlight some amazing related recipes like Caprese Pasta Salad and Marinated Cucumbers, Onions, and Tomatoes to elevate your summer menu.
Table of Contents
The Story & Intro to Tomato Mozzarella Basil Tart
Every summer in Texas, tomatoes seem to overflow my kitchen counter. That’s when I know it’s time for Tomato Mozzarella Basil Tart. This recipe began as a quick fix to use up cherry tomatoes but soon became a favorite. There’s something magical about how this tart combines basil-infused dough, bubbling mozzarella, and caramelized tomatoes.
One summer weekend, I brought this Tomato Mozzarella Basil Tart to a friend’s garden party, and it disappeared in minutes. Since then, it’s been on rotation for nearly every gathering. It pairs incredibly well with dishes like Antipasto Salad or Easy Pasta Primavera, making it the ultimate summer crowd-pleaser.
Crafting the Perfect Dough for Tomato Mozzarella Basil Tart
Ingredients that build the base
Making your own tart crust might sound like extra work, but trust me—it’s the foundation of a good Tomato Mozzarella Basil Tart. Fresh basil and garlic blended right into the dough add flavor you just can’t get from store-bought crust. Using cold butter and ice water creates flakiness that holds up to juicy tomatoes.
Ingredients:
- 1/3 cup fresh basil leaves
- 1–2 cloves garlic
- 1¼ cups all-purpose flour
- ½ tsp kosher salt
- 8 tbsp unsalted butter, chilled
- 4–5 tbsp ice water
Filling:
- 8 oz fresh mozzarella, sliced
- 1½–2 cups cherry tomatoes
- Salt, pepper
- 1 tbsp olive oil
- Freshly grated Parmesan
- 1–2 tbsp minced basil
Instructions
- Pulse basil and garlic, then add flour and salt. Pulse in butter. Add cold water until dough forms. Chill 30 min.
- Roll into a tart pan, prick with fork. Blind bake at 375°F for 15 min with weights, then 5 more without.
- Roast halved cherry tomatoes at 400°F for 10–15 minutes.
- Layer mozzarella in crust, top with roasted tomatoes, season, drizzle olive oil, add Parmesan. Bake 15–20 min.
- Finish with fresh basil.
To avoid a soggy crust, always roast your tomatoes and blind bake. If you love clever dough tips, check out the Cottage Cheese Pizza Crust recipe or read up on Why Is My Breakfast Casserole Soggy?.kfast Casserole Soggy? offers great cross-application advice.
Choosing Ingredients for the Best Tomato Mozzarella Basil Tart
The trio of tomato, mozzarella, and basil isn’t just classic it’s powerful. In a Tomato Mozzarella Basil Tart, each ingredient needs to shine. Fresh mozzarella brings a creamy melt that pairs perfectly with the tang of roasted cherry tomatoes. Parmesan adds that final salty punch.
What’s the best cheese to pair with tomatoes? Mozzarella always tops the list, but burrata, goat cheese, or ricotta work well in variations of Tomato Mozzarella Basil Tart too. Want more cheesy inspiration? Try the Garlic Parmesan Pasta next.
Cherry tomatoes roast better and release less liquid than larger tomatoes, helping your Tomato Mozzarella Basil Tart stay crisp and flavorful. And basil isn’t just for garnish it goes in the dough and on top after baking.
For dessert pairings, you can’t go wrong with the Classic Carrot Cake Cupcake Recipe for Summer. Sweet or savory, these recipes belong at your next picnic or brunch.
Make-Ahead and Storage Tips with a Story
Tomato Mozzarella Basil Tart is one of those rare dishes that actually gets better after a short rest. When I make this ahead for Sunday brunch, I find that the flavors have more time to deepen the basil perfumes the crust, and the roasted tomatoes settle into the cheese like they were made to be there. I usually bake the tart the night before, then cover and refrigerate it. In the morning, I pop it into a 300°F oven for 10 minutes, and it’s as if it just came out fresh.
You can also prep the dough up to two days in advance, keep it chilled, and then roll and bake when you’re ready. Fully assembled, the tart keeps for three days in the fridge. Individual slices reheat nicely in the oven just avoid the microwave if you want to preserve that crisp crust. If you’re planning lunches for the week, slice and pack with a side of greens or fruit.
For similar prep-ahead crowd-pleasers, you might enjoy the Peach Cobbler Recipe, which I often make alongside this tart for a sweet finish.
How to Serve Tomato Mozzarella Basil Tart
I love serving this tart warm, but it’s just as tasty at room temperature perfect for those lazy outdoor brunches or potlucks. My go-to pairing is a lemony arugula salad with shaved fennel and a splash of balsamic. Add a cold pitcher of mint iced tea or a crisp white wine, and you’ve got a summer table that practically sings. If I’m feeding a hungrier crowd, I’ll serve it with grilled chicken skewers or smoked salmon.
Presentation matters too cut the tart into triangles for a classic feel, or rustic squares if you’re going more casual. Top each piece with a basil leaf or a light drizzle of olive oil for that extra finish.
Need something savory on the side? The Zesty Southwest Chicken Salad adds bold contrast and keeps guests coming back for more.
Print
Tomato Mozzarella Basil Tart: A Fresh Summer Favorite with Bold Flavor
- Total Time: 55 minutes
- Yield: 6 slices
- Diet: Vegetarian
Description
A summery tart with basil-infused crust, juicy roasted tomatoes, creamy mozzarella, and Parmesan. Light, elegant, and bursting with flavor.
Ingredients
1/3 cup fresh basil leaves
1–2 cloves garlic
1¼ cups all-purpose flour
½ tsp kosher salt
8 tbsp unsalted butter, chilled
4–5 tbsp ice water
8 oz fresh mozzarella, sliced
1½–2 cups cherry tomatoes, halved
Salt and pepper
1 tbsp extra-virgin olive oil
Freshly grated Parmesan cheese
1–2 tbsp minced fresh basil
Instructions
1. Pulse basil and garlic in a food processor. Add flour and salt, pulse again.
2. Add cold butter and pulse until crumbly. Drizzle in ice water until dough forms.
3. Shape into a disc, wrap, and chill for 30 minutes.
4. Roll dough into tart pan. Freeze for 10 minutes.
5. Blind bake at 375°F for 15 minutes with weights, then 5 minutes without.
6. Roast cherry tomatoes at 400°F for 10–15 minutes.
7. Layer mozzarella into crust. Add roasted tomatoes. Season and drizzle with olive oil.
8. Sprinkle with Parmesan. Bake 15–20 minutes at 375°F.
9. Garnish with fresh basil and serve.
Notes
Roast tomatoes in advance to avoid soggy crust. Let tart rest before slicing for cleaner portions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Brunch, Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian-American
Conclusion
The Tomato Mozzarella Basil Tart captures everything we love about summer cooking fresh produce, bold flavor, and unfussy elegance. Whether served warm from the oven or cooled for a picnic, this tart never disappoints. With simple steps and thoughtful pairings, you’ll come back to this recipe again and again.
Frequently Asked Questions (FAQ)
Fresh mozzarella is a top choice because its creamy, mild flavor enhances tomato’s bright acidity without overpowering it. Other great pairings include Parmesan for a salty edge, goat cheese for tang, or burrata for richness. These combinations balance well in dishes like this tart or a Caprese Pasta Salad.
Yes, store-bought dough works well if you’re short on time. However, making your own dough with fresh basil and garlic brings out a much deeper flavor and better texture. The extra effort pays off in a crispier, more flavorful base that elevates the tart into something special.
Two main tricks: blind bake the crust before adding filling, and roast the tomatoes first to draw out excess moisture. Also, layering mozzarella under the tomatoes creates a protective barrier. These steps are especially useful for avoiding issues like those described in Why Is My Breakfast Casserole Soggy?.
Absolutely. Bake the tart the night before and reheat it the next day at 300°F for 10 minutes. The flavors deepen overnight, and the crust stays crisp if stored properly. You can also prep the dough in advance or assemble the full tart a day ahead for stress-free entertaining.
