Crustless Tomato Basil Tarts

You have to make these low-carb Crustless Tomato Basil Tarts as soon as you can get garden tomatoes and fresh basil! And these delicious tarts with tomatoes, basil, eggs, goat cheese, fresh mozzarella, and Italian seasoning are lovely for breakfast, but they’re also perfect for lunch or a light dinner.

PIN the Crustless Tomato Basil Tarts to try them later!

I love fresh tomato and basil season so much that I’m always thinking off recipes using those ingredients, and for this week’s Friday Favorites pick I’m reminding you about these favorite Crustless Tomato Basil Tarts! I make these the minute I can get fresh garden tomatoes and fresh basil, and continue making them long into the time when summer is winding down.

And if you’re also a fan of those summery tomato-basil flavors I hope I hope you get a chance to try these delicious little Caprese-Salad inspired tarts very soon! You can use any type of ripe summer tomato in this recipe, and if you like fresh tomatoes and basil like I do, I bet you’ll think these are delicious.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• goat cheese
• small red tomatoes
• thin slices fresh mozzarella
• half-and-half, milk, or cream
• Spike Seasoning (affiliate link), or other all-purpose seasoning
• Italian Herb Seasoning (affiliate link)
• fresh-ground black pepper to taste
• eggs
• fresh basil leaves

What pan did I use for the Tomato Basil Tarts?

This recipe uses a wonderful Mini Tart Pan (affiliate link) that I got mildly obsessed with after I got my first one at Williams Sonoma. If you don’t have that type of tart pan you can use a jumbo muffin pan (affiliate link) and just make a slightly thicker tart.

What tomatoes did I use for the Tomato Basil Tarts?

I used the small Campari tomatoes that are sold on the vine at Costco during the warm weather months for this recipe, but any small red tomato will work. And if it’s not quite fresh tomato season, Roma tomatoes would be a good choice.

What if you’re not a fan of goat cheese?

I know creamy pungent goat cheese is a flavor some people can’t warm up to, and if you like the idea of a tomato basil tart but don’t want to use goat cheese, just use another creamy white cheese like Feta, Queso Fresco, Cotija, or even cream cheese instead.

More Tarts to make in the Mini Tart Pan:

• Crustless Breakfast Tarts with Mushrooms
• Southwestern Crustless Breakfast Tarts
• Zucchini Tarts
• Crustless Tarts with Asparagus and Goat Cheese

How to make Crustless Tomato Basil Tarts:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stick spray.
2. Take goat cheese out of the fridge and let it soften while you cut thin slices of tomatoes. Put tomatoes on paper towels so they can drain.
3. Cut thin slices of fresh Mozzarella, then cut each slice in half.
4. When the goat cheese is soft, put it in a bowl and stir with a fork to make it easier to mix in the other ingredients.
5. Then mix in half-and-half to soften it more; then mix in Spike Seasoning (affiliate link), Italian Herb Seasoning (affiliate link), and black pepper.
6. Beat eggs until they’re well combined, then mix in the eggs. (Forgot to take a photo with the egg mixed in, BAD blogger!)
7. Divide the egg mixture among 6 tart wells and put the tarts in the oven to start baking at 375F/190C.
8. While the tarts bake about 10 minutes, slice up about 10-15 basil leaves. (I used my favorite Herb Scissors (affiliate link) to cut the basil.)
9. When the egg mixture starts to get firm, remove tarts from the oven and carefully lay on the mozzarella slices, then the thin tomato slices.
10. Bake 10-12 minutes more, or until the cheese is melted and the tomatoes are slightly roasted.
11. Then switch the oven to broil and broil the tarts 2-3 minutes, or until the top is lightly browned and tomatoes are slightly shriveled.
12. Let cool about 2-3 minutes; then sprinkle with freshly sliced basil and serve.

More Recipes with Summer Tomatoes:

• • Vegetable Egg Bake with Peppers, Tomatoes, and Feta
  • Grilled Zucchini Caprese Salad
  • Greek Frittata
  • Marinated Tomatoes with Herb Dressing
  • Greek Dip with Tomatoes and Feta

Continue to Content

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Yield: 6 tarts

Crustless Tomato Basil Tarts

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

If you like tomatoes and fresh basil these Crustless Tomato Basil Tarts with mozzarella and goat cheese are a must try dish for summer.

Ingredients

• 4 oz. goat cheese, softened at room temperature
• 6 small red tomatoes
• 12 thin slices fresh mozzarella (see notes)
• 1/4 cup half-and-half, milk, or cream
• 1 tsp. Spike Seasoning (see notes)
• 1/2 tsp. Italian Herb Seasoning
• fresh-ground black pepper to taste
• 8 eggs, beaten until whites and yolks are combined
• 10 large fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stick spray.
2. Remove 4 oz. goat cheese from the fridge and let it soften while you cut up other ingredients.
3. Cut 12 or 18 thin slices of tomatoes (12 slices for large tomatoes and 18 slices for smaller tomatoes.)
4. Let the tomatoes drain on a paper towel if they’re really juicy.
5. Cut 12 thin slices of fresh mozzarella, then cut each one in half to make 24 half-slices.
6. When the goat cheese is soft, mix in the half-and-half to soften it even more.
7. Then mix in Spike Seasoning (affiliate link), Italian Herb Seasoning (affiliate link), and black pepper and stir to combine.
8. Beat eggs until the whites and yolks are all combined and then fold eggs into the goat cheese mixture.
9. Divide the egg mixture into the 6 tart wells and bake tarts about 10 minutes, or until the eggs are barely getting firm.
10. While tarts bake, thinly slice the basil. (I used my favorite Herb Scissors (affiliate link) to slice the basil.)
11. Remove tarts from the oven and top each one with slices of mozzarella, followed by slices of tomato.
12. Put back in the oven and bake about 10-12 minutes more, until the egg is firm, cheese is starting to melt, and tomatoes are slightly roasted.
13. Turn oven to broil and broil tarts 2-3 minutes, or until the top is lightly browned.
14. Remove from oven, cool 2-3 minutes, and then top with sliced basil and serve.

Notes

The fresh mozzarella is cut in half to make 24 half-slices.

If you don't have Spike Seasoning (affiliate link) use another all-purpose seasoning blend of your choice.

This recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 340Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 333mgSodium 800mgCarbohydrates 6gFiber 1gSugar 4gProtein 24g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These tomato and basil tarts with goat cheese and mozzarella are perfect for low-carb eating plans, and they’re also great for the original South Beach Diet. South Beach would recommend using low-fat cheese when available; other low-carb eating plans will prefer full-fat dairy. You might want to use less tomato if you’re strictly limiting carbs.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes from this Recipe:
This recipe for Crustless Tomato Basil Tarts was first posted in 2015, and I’ve been making it ever since. It was last updated in 2023.

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