Peak summer tomato season calls for this savory Tomato Basil Tart! It’s a family favorite. Plump, juicy summer tomatoes atop a custard filling all in a flaky filo crust. It’s just delicious!
Tomato season is in full swing and I couldn’t be happier!
Why You’ll Love This 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.
Tomato Basil Tart Ingredients
- filo pastry sheets
- butter, eggs, milk
- heavy cream
- basil leaves
- salt and pepper
- dried oregano
- vine-ripe tomatoes
- shredded Swiss cheese
- Parmesan cheese
What I love about this tart is that it takes little effort and a minimal amount of ingredients to pull together.
The first step is to prepare your filo dough in your tart pan. You will spray your tart pan with nonstick cooking spray and then brush one sheet of filo with melted butter. Top with another sheet and brush with butter and continue with remaining sheets and butter. Place into the prepared tart pan and trim the excess filo.
Next up will be to 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.
You will bake the tart for 35 minutes until set and golden brown. Transfer to a cooling rack to slightly cool. Cut into wedges and serve.
This tart is delicious accompanied by a fresh green side salad and a glass of chilled white wine if you’re enjoying it for lunch or dinner.
Hope you guys give it a go this summer with some fresh tomatoes and basil from your garden or local produce stand.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Tomato Basil Tart
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
- 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.