Peak summer tomato season calls for this savory Tomato Basil Tart! It’s a family favorite!
Sorry I skipped out on ya this past Monday, but I decided I needed to take a much needed vacation day.
Tom and I spent Sunday boating and floating with friends. I so enjoyed being unplugged from everything, I thought why not sleep in on Monday and keep the party going?!
But now that it’s back to business as usual here at the BHK, I’m serving up one of my summer favorites, my Tomato Basil Tart.
We’re at peak tomato season in the Garden State, so it’s the perfect time to whip this one up. What’s great about it is that it works well for any meal of the day.
Plump, juicy, summer-ripe tomatoes, a generous helping of fresh basil from the garden, eggs, milk with a bit of heavy cream for extra richness and shredded Swiss added to a flaky, butter filo crust makes for a tart to remember. Enjoy!
A Few Cook’s Notes for Tomato Basil Tart Recipe:
I used four small to medium-ish tomatoes for this recipe. I sliced the top third of the tomatoes off to add to the tart. I added about 1/2 cup more of the tomatoes, seeded and cut into chunks.
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 was any leaking issues.
I’ve also made this tart with gruyere cheese instead of swiss cheese.
Peak summer tomato season calls for this savory Tomato Basil Tart! It's a family favorite!
- 8 sheets filo pastry
- 3 Tbsp. butter, melted
- 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
Preheat oven to 350 degrees. Spray tart pan with nonstick cooking spray. Brush one sheet of filo with melted butter. Top with another sheet and brush with butter. Continue to remaining sheets and butter. Place into prepared tart pan. Trim excess.
In a medium bowl, whisk together eggs. Add milk, heavy cream, basil, salt, pepper and oregano and continue to whisk until well combined.
Spread the shredded Swiss in the tart pan. Top with the top third of the four tomatoes (as pictured). Sprinkle in 1/2 cup of seeded chopped tomatoes. (Save the remaining tomatoes for sandwiches.) Carefully pour the egg mixture over the cheese.
Bake for 35 minutes until set and golden brown. Transfer to a cooling rack to slightly cool. Cut into wedges and serve.