Tomato Basil Tart
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!
Servings: 4 servings
Calories: 481kcal
Ingredients
Crust
- 8 sheets filo pastry
- 3 Tbsp. butter, melted
Filling
- 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
Instructions
Crust
- 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.
Filling
- 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.
Notes
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.