Tomato, Basil and Fresh Mozzarella Tart
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr
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Total Time
1 hr 40 mins
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Servings
10 servings
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Calories
417 kcal
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Cuisine
French-American Fusion
Tomato, Basil and Fresh Mozzarella Tart
Description
The Tomato, Basil, and Fresh Mozzarella Tart begins with a crust made from butter, sunflower oil, water, sugar, salt, and flour, mixed and baked until golden. The filling combines ricotta, half and half, eggs, Italian seasoning, and salt, producing a creamy custard texture.
Fresh basil leaves, colorful small tomatoes, and coarsely grated mozzarella are arranged over the pre-baked crust before baking the assembled tart. Baking helps set the custard filling and melt the cheese, while the fresh basil and tomatoes add brightness and natural sweetness.
This tart can be served warm or at room temperature, suitable as a light main dish or elegant appetizer. The crust provides a crisp contrast to the smooth filling and the fresh ingredients on top.
The crust recipe was adapted from Paule Callait, suggesting a reliable and rich pastry base intended to support the moist filling without sogginess.
Ingredients
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 flour plus 2 tablespoons, purpose
For the filling:
- 4 egg large
- 1 cup ricotta cheese will be easier to mix at room temperature
- 1 cup half and half
- 1 teaspoon Italian seasoning dry
- ½ teaspoon salt
- ½ cup basil small fresh leaves
- 10-15 tomato depending on size, colored, small
- 8 ounces fresh mozzarella coarsely grated
Instructions
- Preheat the oven to 410º F (210º C).
- 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.
- 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.
- 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.
- Pierce the bottom with a fork all over. Bake for 15 minutes or until crust is golden brown.
- Remove from the oven. Use the reserved dough to patch up any cracks that might occur during baking. Allow to cool before filling.
- Reduce oven temperature to 375˚F. Place a sheet pan on the middle rack.
- 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.
- Slice tomatoes into quarter-inch slices and place on several thickness of paper towels to drain.
- Add mozzarella to cooled crust and spread to an even thickness. Pour egg mixture over the top. Bake on heated pan for 10 minutes.
- 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.
- 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.
Notes
- The crust is adapted from Paule Callait for a sturdy, buttery base.
- Use room temperature ricotta for easier mixing and a smoother filling.
- Pre-bake the crust to prevent sogginess before adding the filling and toppings.
- Fresh basil and small tomatoes can be adjusted in quantity depending on preference and tart size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 141mg | 47% |
| Sodium | 555mg | 23% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 215mg | 22% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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