Peak summer tomato season calls for this savory Tomato Basil Tart! It’s a family favorite!
Hello folks!
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.
The Best Tomato Basil Tart Recipe
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. In fact, below is a full list of the ingredients that I’ve used.
Tomato Basil Tart Ingredients
- filo pastry sheets
- butter, eggs, milk
- heaavy cream
- basil leaves
- salt and pepper
- dried oregano
- vine-ripe tomatoes
- shredded Swiss cheese
- Parmesan cheese
Enjoy! And here are a few other tomato favorite recipes here at the BHK are my Linguine with Tomatoes, Basil and Brie, my Stuffed Tomatoes, and my Avocado and Tomato Salsa.
A Few Cook’s Notes
I used four small to medium-ish tomatoes for this recipe. Next, I sliced the top third of the tomatoes off to add to the tart. Then 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.
More Delicious Egg Recipes to Enjoy
Sausage Tomato Spinach and Mozzarella Egg Cups
Mini Crabmeat Baked Egg Casseroles
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
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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.
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In a medium bowl, whisk together eggs. Add milk, heavy cream, basil, salt, pepper and oregano and continue to whisk until well combined.
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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.
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Bake for 35 minutes until set and golden brown. Transfer to a cooling rack to slightly cool. Cut into wedges and serve.
- 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.
Ç’est si bon MaryAnn :-)
Thanks so much Davorka!
What a gorgeous photo Mary Ann. This tart is a feast for the eyes and and I am sure it tastes fantastic. I’m glad you took an extra vacation day. You deserve it.
Thanks so much Gerlinde! This is my favorite summer tart! Can’t beat the tomato/basil combination!
I’m so glad you enjoyed a long weekend, Mary Ann. You deserve it! And just looks at this beautiful tart! Such a wonderful way to enjoy summer peak tomatoes!
I’m really enjoying all the gorgeous Jersey tomatoes Marissa!
Sometimes a little vacay is what we need! Hubby and I are taking one next week, actually! This beautiful tomato basil tart would be lovely to make while we are off. Perfect to enjoy on the deck while have a glass of vino :) Pinned!
Agreed Dawn! I needed it. This one is PERFECT with a glass of chilled Sauvignon Blanc!
Good for you taking the day off!!!! I’m so glad you had fun with friends and slept in!
I can totally see why this tart is a family favorite – it looks absolutely incredible!!! This is definitely the prettiest tart I’ve ever seen, and I’d be willing to bet that it tastes even better than it looks! I can’t wait to try this! Pinned!
Thanks so much Chey! This is a summer fave for sure at our house. I enjoy it for any meal really! Thanks for pinning.
What a great looking tart, Mary Ann – this would be perfect for lunch with friends or an alfresco dinner outside at night with wine and a salad. Can’t wait to try this! Glad you took a day off to relax – we all need that these days!
Thanks so much Geraldine! I hope you give this tart a try! I know you’d love it! Hope you’re having a great summer.
So necessary to take a day off from time to time! Sounds like your weekend was lovely! And this tart – OMG! This stunner, crusty bread, a crisp white…Perfection! Shared! Have a great weekend, my friend!
Thanks so much Annie! You too!
Annnnd now I’m craving tomatoes! This sounds incredible, Mary Ann! I HAVE to try it soon!
Hope you enjoy it Kelsie! It’s so easy!
So glad you took some well-deserved down-time! It is summer, after all. And this tart was well worth the wait! It looks so flaky – I’d love to serve this with a side salad!
Perfect with a side salad Katherine. And a glass of wine, of course!
Summer tomatoes with basil and eggs just speaks to me! Love this combo and the tart presentation is lovely! This would be perfect for brunch, lunch or brinner! Pinned and can’t wait to try this one! Happy weekend Mary Ann!
The flavor combination is always a winner, right Leanne? Hope you enjoy it. Happy weekend to you too!
this looks very tasty.
Thanks Sherry! Happy weekend!
Just beautiful and such a wonderful summer tart! Love the combination of Swiss cheese with the lovely tomatoes :)
hanks Jennifer. Hope you have a wonderful weekend!
So delicious! Our tomatoes should be ready in the next week or two and I’m saving some to make this tart. It really is a perfect summer dish! I love the flaky crust and the cheesy filling!
Hope you enjoy it Kathy! Happy Friday!
Mary Ann, this just looks divine! SO cheesy, so delicious and the tomatoes looks SO yummy!!! This would be perfect for brunch, an appetizer or an easy dinner!
Great for any meal for sure Haylie! Happy Friday!
What a beautiful tart, Mary Ann! Tomato and Basil are definitely a match made in heaven :) This would be a beautiful addition to a brunch table!
Thanks so much Alex! Happy weekend!
I’ve just got a bumper pack of basil and tomatoes, and was trying to think of new ways to use them. Perfect timing, I’ve even got filo in the fridge it just he meant to be!!
Yes!! Go for it Matt. Hope you enjoy!
This tart looks amazing, could make this any time of the day!
Thanks Kevin! I’ve enjoyed it for all three meals!
I bet the phyllo pasty sheets will make this tart not only crispy but light. This is perfect for weekend brunch menu. Love it.
Thanks so much Kankana!
Just look at this! Yummy! I made this probably thousands of times for our parties that summer and always got rave reviews. I can’t but agree with you that tomato basil tart works well for any meal of the day. I could indeed enjoy it for all three meals. Not only is it delicious, it looks pretty and inviting.
Thank you for sharing this! I’m so happy to have come across your awesome blog. Such treasure. Look forward to your new recipes.
p.s. I’m a fan of the photos you take.
So happy you found the blog too Ann! Sorry if you’ve encountered any issues accessing the blog the last few days. I’ve been making some changes and ran into a few issues! This is one of my favorite tarts for summer. Thanks so much for following!
Hello! This tart looks spectacular! At what temperature should i bake it? thank you
It shows in the recipe card. It’s 350 degrees.
This tart makes me want to listen to Eros Ramazzotti while making it. I don’t know why – just puts me into that mood lol
Lol! Hope you give the recipe a go!