A buttery, flaky crust serves as the foundation for this elegant tomato mozzarella tart, layered with ripe, juicy tomatoes, creamy fresh mozzarella, and fragrant basil. Baked until golden and bubbling, this dish celebrates the simplicity of seasonal ingredients and is perfect for brunch, lunch, or a light summer appetizer.

Why You’ll Love This Recipe

This tart combines crisp pastry with the richness of mozzarella and the bright acidity of fresh tomatoes, all balanced by aromatic basil and a touch of parmesan. It’s quick to prepare, looks impressive, and delivers fresh, rustic flavor in every bite. Ideal for using up an abundance of summer tomatoes, it also makes a delightful vegetarian option for entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cubed
3–4 tablespoons ice water

For the filling:
3–4 medium ripe tomatoes, thinly sliced
8 oz fresh mozzarella, sliced
1/4 cup grated parmesan
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 egg, beaten (for egg wash)

directions

In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it into a rectangular tart pan. Trim any excess dough and prick the bottom with a fork.
Brush the crust with beaten egg and pre-bake for 10 minutes. Remove from the oven and let cool slightly.
Arrange tomato and mozzarella slices alternately in slightly overlapping rows across the crust.
Sprinkle with grated parmesan, chopped basil, salt, and pepper. Drizzle with olive oil.
Bake for 25–30 minutes, until the crust is golden and the cheese is melted and bubbling.
Let cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

This recipe yields 6 servings.
Prep Time: 20 minutes (plus 30 minutes chill time)
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes

Variations

Store-bought Crust: Use a pre-made pie crust or puff pastry for a quicker preparation.
Cheese Swap: Try goat cheese, ricotta, or burrata for a different texture and flavor.
Heirloom Tomatoes: Use a variety of colorful heirloom tomatoes for visual appeal and flavor depth.
Pesto Drizzle: Add a drizzle of basil pesto after baking for a bold finish.
Mini Tarts: Use mini tart pans to create individual servings for parties or appetizers.
Gluten-Free: Substitute the crust with a gluten-free pie dough or almond flour crust.

storage/reheating

Store leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated 350°F (175°C) oven for 10–15 minutes until warmed through and the crust is crisp. Avoid microwaving to prevent a soggy texture. The tart can also be served cold or at room temperature.

FAQs

Can I use cherry tomatoes instead of slicing whole tomatoes?

Yes, halved cherry tomatoes work well and add a pop of sweetness and color.

Do I need to remove the tomato seeds?

It’s optional, but removing seeds can help prevent excess moisture and sogginess.

Can I use dried basil instead of fresh?

Fresh basil is recommended for optimal flavor, but dried basil can be used in a pinch—start with 1 teaspoon.

How do I prevent a soggy crust?

Pre-baking the crust and draining excess tomato juice before layering helps maintain crispness.

Can I make the dough in advance?

Yes, the dough can be made and refrigerated up to 2 days ahead or frozen for up to 1 month.

What if I don’t have a tart pan?

You can use a pie dish or even shape a free-form tart on a baking sheet.

Is this tart suitable for freezing?

It’s best enjoyed fresh, but you can freeze fully baked slices. Reheat in the oven for best texture.

Can I add other vegetables?

Yes, thinly sliced zucchini, roasted red peppers, or caramelized onions are great additions.

What kind of mozzarella works best?

Fresh mozzarella balls or logs are ideal. Avoid pre-shredded mozzarella, which may not melt as smoothly.

Should I serve this tart hot or cold?

It can be served warm, at room temperature, or chilled, depending on preference and occasion.

Conclusion

The Tomato Mozzarella Tart with Basil is a simple yet sophisticated dish that highlights the best of fresh, seasonal ingredients. With a flaky homemade crust and classic Italian-inspired toppings, it’s a versatile recipe that works equally well for casual meals or elegant gatherings. Serve it with a green salad or a chilled glass of white wine for a complete, satisfying meal.