Easy Savory Tomato Basil Tart (Print Version)
# Ingredients:
→ For the No-Par-Bake Crust
01 -
1¼ cups all-purpose flour
02 -
1 tablespoon plus 2 teaspoons cornstarch (the secret to a no-par-bake crust!)
03 -
¼ teaspoon salt
04 -
6 tablespoons cold unsalted butter, cut into small cubes
05 -
1 large egg
→ For the Savory Filling
06 -
1 large egg
07 -
¼ cup heavy cream (or half and half for a lighter option)
08 -
¼ cup milk (any fat percentage works fine)
09 -
6 tablespoons freshly grated Parmesan cheese, divided
10 -
¼ teaspoon red pepper flakes (adjust to your heat preference)
11 -
¼ teaspoon garlic powder
12 -
¼ teaspoon salt
13 -
¼ teaspoon freshly ground black pepper
14 -
2 tablespoons fresh basil, chopped (plus extra for garnish if desired)
15 -
3 ounces crumbled goat cheese (or substitute with cheddar or mozzarella)
16 -
15-20 grape or cherry tomatoes, halved
# Instructions:
01 -
In a medium bowl, combine the flour, cornstarch, and salt with a quick whisk. Add the cold, diced butter to the dry ingredients. Using a pastry cutter or two forks, work the butter into the flour mixture until the butter pieces resemble small oat flakes or tiny peas. Don't overwork it - those little bits of butter are what create a flaky crust! Crack in the egg and use a fork to combine it with the flour-butter mixture until everything starts to come together.
02 -
Turn the shaggy dough out onto a lightly floured surface. Gently work the dough with your hands until it begins to hold together. Don't worry if the dough feels a bit firmer than other pastry doughs you've worked with - this is normal and helps it bake properly without par-baking! If making individual tarts, roll the dough out to about ⅛-inch thickness and use your tart pans as a guide to cut circles about 1½-2 inches larger than the pans. For a single 9-inch tart, roll the dough into a 12-inch circle. Carefully transfer the dough to your tart pan(s), gently pressing it into the corners and up the sides. Trim any excess dough and crimp or flute the edges as desired.
03 -
Place your prepared tart shell(s) in the refrigerator for 10 minutes while you prepare the filling. This brief chilling helps prevent the crust from shrinking during baking and keeps the butter cold, which is important for a flaky texture. Don't skip this quick but important step!
04 -
Position a rack in the center of your oven and preheat to 400°F (200°C). While the oven heats and the crust chills, prepare your filling. In a medium bowl, whisk together the egg, heavy cream, milk, 4 tablespoons of the Parmesan cheese (reserve the other 2 tablespoons for topping), red pepper flakes, garlic powder, salt, black pepper, and chopped fresh basil until well combined. Gently fold in the crumbled goat cheese, leaving some small clumps for pockets of creaminess in the finished tart.
05 -
Remove your chilled tart shell(s) from the refrigerator. Pour the filling mixture evenly into the tart shell(s). If making individual tarts, divide the filling evenly among them. Arrange the halved tomatoes cut-side up on top of the filling, gently pressing them in slightly. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top, which will create a beautiful golden crust as it bakes.
06 -
Place the tart pan(s) on a baking sheet (this makes it easier to move in and out of the oven and catches any potential drips). Bake individual tarts for 24-27 minutes or a single large tart for 30-35 minutes, until the filling is set and the crust is golden brown. If you prefer a darker, more golden crust, bake for an additional 1-2 minutes. The filling should be just set but still have a slight jiggle in the center - it will continue to firm up as it cools.
07 -
Allow the tart(s) to cool for 10-15 minutes before serving. This cooling time is important as it allows the filling to set completely and makes it easier to slice. Garnish with additional fresh basil leaves if desired. The tart can be served warm or at room temperature, making it perfect for brunches or light dinners. Pair it with a simple green salad for a complete meal.
08 -
Any leftover tart can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F oven for 5-7 minutes until warmed through. The tart also tastes delicious cold straight from the refrigerator for a quick breakfast or lunch option!
# Notes:
01 -
This tart crust is adapted from Smitten Kitchen and features cornstarch for tenderness without requiring par-baking.
02 -
For a kid-friendly version, substitute the goat cheese with the same amount of mild cheddar or mozzarella.
03 -
The tart can be made as one 9-inch tart or several individual tarts depending on your preference and serving needs.
04 -
While cherry or grape tomatoes work best for their sweetness and lower moisture content, you can use sliced larger tomatoes - just remove some seeds first to prevent sogginess.