There’s something irresistibly fresh about the classic combination of tomatoes, mozzarella, and basil—especially when they’re layered into a flaky, golden tart. In this article, you’ll discover how to make a tomato mozzarella basil tart that’s perfect for brunches, light dinners, or summer gatherings. We’ll share a short story behind this dish, walk you through the crust and filling steps, and answer common questions like how to avoid a soggy tart or what cheeses work best. Ready to bake something delicious and seasonal? Let’s get started.
Tomato Mozzarella Basil Tart: A Simple Summer Favorite
Table of Contents
A Tomato Tart That Tastes Like Summer
A Slice of Summer Memories
Hi there! I’m Lia, the heart and hands behind recipeslia.com. Cooking has always been more than just mixing ingredients—it’s about moments. I remember making my first tomato mozzarella basil tart during a steamy July afternoon, tomatoes fresh off the vine and basil snipped right from my little garden box. I was craving something light, beautiful, and filled with flavor—and this tart delivered.
The combination of creamy mozzarella, ripe tomatoes, and fresh basil reminds me of Caprese salad but with a richer, buttery twist thanks to the homemade crust. That first bite? A warm, flaky base followed by juicy tomatoes and mellow cheese, all tied together with peppery basil. It felt like summer on a plate.
This tart has become a staple in my kitchen, especially when tomatoes are in season. It’s easy enough for a casual weeknight meal but elegant enough for entertaining. Whether I’m serving it with a crisp salad or as a brunch star, it always brings compliments.
If you’re already a fan of fresh tomato dishes like this fresh tomato ricotta tart or classic southern tomato pie, then this recipe is about to become your new favorite.
In the next section, I’ll guide you through making the dough—herby, flaky, and foolproof. Stay tuned.
Building the Basil-Infused Crust for Your Tart
Why Fresh Basil in the Dough Matters
A big part of what sets this tomato mozzarella basil tart apart is the crust. It’s not just a shell to hold the filling—it adds real flavor. By blending fresh basil leaves right into the dough, you’re infusing every bite with subtle herbaceous notes that make the tart feel even more special. I usually reach for about 1/3 cup of fresh basil leaves, pulsed together with flour and garlic in a food processor. The aroma alone is enough to get your appetite going.
This crust is all about balance: buttery, flaky, and just the right hint of salt. I like using unsalted butter so I can control the seasoning better. Ice water is a must—don’t skip it! It helps keep everything cold, which leads to a beautifully crisp tart shell. You’ll pulse the butter into the flour until it’s coarse, then slowly add the ice water one tablespoon at a time until it just comes together. Wrap it up, chill it for at least 30 minutes, and you’re ready to roll.
For an extra tip: if you’re a fan of savory crusts like those in crispy and easy zucchini fritters or homemade cheeze-its, this herbed version hits the same comfort zone.
Making It Easy for Home Cooks
I know dough can feel intimidating, but trust me—this one’s manageable. The food processor does most of the work, and there’s no yeast involved. You’ll roll it out, press it into your tart pan (or a pie dish works too), and give it a quick blind bake to keep it from getting soggy when the filling goes in.
And yes, if you’re short on time, store-bought dough is an option—but making it from scratch? That’s where the flavor magic really lives.
Layering the Flavors – Mozzarella, Tomatoes & Basil
Choosing the Right Mozzarella
When it comes to the filling of your tomato mozzarella basil tart, fresh mozzarella is a must. It melts beautifully, offering a creamy contrast to the tart tomatoes and crisp crust. I prefer slicing an 8-ounce ball into rounds and layering them right onto the cooled tart base. If your mozzarella is extra watery, pat it dry with a paper towel so the tart doesn’t get soggy.
Want to add an extra layer of flavor? Try sprinkling some freshly grated Parmesan between the mozzarella and tomato layers. It gives a nutty, salty finish that complements the sweetness of ripe cherry tomatoes. You can also drizzle the layers with a little olive oil and season with freshly cracked pepper and sea salt for extra depth.
This same flavor combo makes an appearance in other reader-favorites like caprese pasta salad or grilled chicken caprese—proof that this trio of ingredients never fails to impress.
Assembling and Baking to Golden Perfection
Now comes the fun part: assembly. After your crust is blind-baked and cooled slightly, layer in the mozzarella slices first, then tuck halved cherry tomatoes on top. Don’t worry about being too precise—rustic works here. Scatter the minced basil across the top, followed by a sprinkle of Parmesan if you’re using it. I like to finish it with a final drizzle of olive oil right before it goes into the oven.
Bake at 375°F (190°C) for about 25–30 minutes, until the tomatoes are slightly blistered and the cheese is melted and bubbly. The crust should be lightly golden and crisp at the edges.
Let it rest a few minutes before slicing. This helps everything set up and makes it easier to serve clean wedges. Trust me, the smell alone will have everyone circling the kitchen.
Serving Ideas, Storage & Fresh Variations
How to Serve Tomato Mozzarella Basil Tart
Once your tomato mozzarella basil tart is out of the oven and cooled just enough to hold its shape, it’s time to serve. You can slice it into wedges or squares depending on your tart pan, and it works warm or at room temperature. I often serve it with a light side like this cucumber tomato salad for a refreshing bite, or alongside chilled honey lime basil peach fruit salad for a sweet-savory balance.
This tart shines as a brunch dish, picnic pick, or a casual weeknight meal with a chilled glass of white wine. It’s especially stunning on a platter with fresh basil leaves scattered on top for extra color and aroma. If you’re hosting, you could even pair it with other Mediterranean-style dishes or a fresh fruit dessert like caramelized skillet peaches to keep things vibrant and seasonal.
Storing Leftovers and Playing with Variations
Got leftovers? Store slices in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven at 300°F to crisp the crust again. It’s still good cold, though, especially the next day for lunch.
Want to mix it up next time? Swap the mozzarella for goat cheese or fontina. Use heirloom tomato slices or even oven-roasted ones for deeper flavor. A sprinkle of chili flakes or a garlic-infused olive oil can add subtle heat. For those who enjoy tomato-forward recipes, you might also love this rich roasted tomato basil soup or savory homemade roasted tomato sauce—perfect accompaniments to any tart night.
Tarts are a canvas. This version is a classic, but it leaves the door wide open for creativity and seasonal inspiration.
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Tomato Mozzarella Basil Tart: A Simple Summer Favorite
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A golden, flaky tart filled with fresh basil crust, creamy mozzarella, juicy cherry tomatoes, and savory herbs—perfect for summer meals or brunch.
Ingredients
For the dough:
1/3 cup fresh basil leaves
1–2 cloves garlic
1¼ cups all-purpose flour
½ tsp. kosher salt
8 tbsp. unsalted butter, chilled and cut into 8–10 pieces
4–5 tbsp. ice cold water
For the filling:
8 oz. fresh mozzarella, sliced
Ripe cherry tomatoes
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1–2 tbsp. minced fresh basil
Instructions
1. Combine basil, garlic, flour, and salt in food processor.
2. Pulse in butter until crumbly.
3. Add ice water slowly until dough forms.
4. Chill dough 30 mins, then roll out and press into tart pan.
5. Blind bake crust at 375°F for 10 minutes.
6. Layer mozzarella slices, cherry tomatoes, and minced basil.
7. Season with salt, pepper, and Parmesan.
8. Drizzle with olive oil and bake 25–30 mins.
9. Cool slightly before slicing and serving.
Notes
Store leftovers in the fridge up to 3 days.
Use heirloom tomatoes or swap cheeses for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 2g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
Frequently Asked Questions
What is the best cheese to pair with tomatoes?
Fresh mozzarella is a classic match for tomatoes thanks to its creamy texture and mild flavor. Other great options include burrata, ricotta, goat cheese, or Parmesan, depending on the style of your dish.
Can I use store-bought dough for a tart?
Yes! While homemade basil crust adds extra flavor, store-bought pie crust or puff pastry works in a pinch. Just make sure to blind-bake it first to prevent sogginess.
How do you keep tart crust from getting soggy?
Blind baking the crust helps seal it before adding moist fillings. You can also lightly brush the crust with olive oil or egg white before adding mozzarella and tomatoes to create a barrier.
Can you make tomato tart ahead of time?
Absolutely. You can bake the tart 1 day in advance and reheat it in a low oven before serving. You can also prep the crust and slice the tomatoes a few hours ahead to save time.
Conclusion
The beauty of this tomato mozzarella basil tart lies in its simplicity and bold summer flavors. From the herby homemade crust to the juicy cherry tomatoes and melted mozzarella, it’s a recipe that feels fresh, comforting, and completely doable for any level of home cook. Whether you’re planning brunch, a light dinner, or a garden gathering, this tart brings it all to the table: color, flavor, and just enough elegance. Try it once, and you’ll want to make it all season long.
