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.)
- Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stick spray.
- 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.
- Cut thin slices of fresh Mozzarella, then cut each slice in half.
- 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.
- 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.
- Beat eggs until they’re well combined, then mix in the eggs. (Forgot to take a photo with the egg mixed in, BAD blogger!)
- Divide the egg mixture among 6 tart wells and put the tarts in the oven to start baking at 375F/190C.
- 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.)
- 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.
- Bake 10-12 minutes more, or until the cheese is melted and the tomatoes are slightly roasted.
- 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.
- Let cool about 2-3 minutes; then sprinkle with freshly sliced basil and serve.
More Recipes with Summer Tomatoes:
Crustless Tomato Basil Tarts
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
- Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stick spray.
- Remove 4 oz. goat cheese from the fridge and let it soften while you cut up other ingredients.
- Cut 12 or 18 thin slices of tomatoes (12 slices for large tomatoes and 18 slices for smaller tomatoes.)
- Let the tomatoes drain on a paper towel if they’re really juicy.
- Cut 12 thin slices of fresh mozzarella, then cut each one in half to make 24 half-slices.
- When the goat cheese is soft, mix in the half-and-half to soften it even more.
- Then mix in Spike Seasoning (affiliate link), Italian Herb Seasoning (affiliate link), and black pepper and stir to combine.
- Beat eggs until the whites and yolks are all combined and then fold eggs into the goat cheese mixture.
- Divide the egg mixture into the 6 tart wells and bake tarts about 10 minutes, or until the eggs are barely getting firm.
- While tarts bake, thinly slice the basil. (I used my favorite Herb Scissors (affiliate link) to slice the basil.)
- Remove tarts from the oven and top each one with slices of mozzarella, followed by slices of tomato.
- 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.
- Turn oven to broil and broil tarts 2-3 minutes, or until the top is lightly browned.
- 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
6Serving Size
1Amount 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.
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.
45 Comments on “Crustless Tomato Basil Tarts”
I did not have goat cheese so I replaced it with Laughing Cow cheese wedges (used all 6 in pkg) These were a bit difficult to mix in and too creamy for this recipe. Next time I will make sure to add the goat cheese. I used more tomatoes than asked for because it’s tomato season!! Next time I will add even more!! I used 8 oz ramekins and it filled 6 of them perfectly. I did not spray the ramekins and had no problem with them sticking. I wish I could add a picture as they turned out beautifully and very colorful. This is an EXCEPTIONALLY DELICIOUS recipe.
Sounds like you did a good job adapting to work with what you had. So glad you enjoyed it!
Do they come out of the pan easily? I see you don’t have any pictures of them once out. Love the recipe and I will try it with my muffin pan (since I don’t have a tart pan here in Norway)
I spray the pan well with non-stick cooking spray (or olive oil would work if you don’t have that.) That makes them come out of the pan quite easily. Fun hearing from someone in Norway!
This is my favorite breakfast recipe. I double it & use a mini loaf pan. I put them in a bag & just grab a couple each morning to reheat in the oven quickly. So good!
Erminda, glad you are enjoying it. Very creative the way you make it into a grab-and-go breakfast!
Looking forward to trying this recipe…tried something similar in the past and found that the egg mixture sticks to the muffin pan although I had greased it with butter. Any suggestions?
It wasn't a problem with the pan I used, but I would use non-stick spray rather than butter. You could also cook it in large silicone baking cups; read here about those.
Never seen non-stick spray being sold in Greece… will try olive oil this time round. Am trying out this recipe today! 🙂
Ah, interesting. I think olive oil will work! Hope you enjoy.
I tired this-I made a half the recipe: so I made a few according to the recipe (still a bit of problems with sticking) and then I used large portobello mushrooms as a base for some…they were delicious!! The mushrooms were so nice and juicy!
Glad you enjoyed it! Sounds like I am lucky to have this non-stick tart pan!
Spicy and sweet – oh my! That dish looks incredible and I think I would gobble it all down in no time.
Glad you like it!
Hello! How do you store and reheat these? Thanks!
Hi Sara,
They will keep for a few days in the fridge, although I think they are best freshly made. I would just reheat in the microwave for 40-60 seconds.
I just bought some ricotta–thinking I could use that instead of goat cheese & make sure I add the flavourings generously.
Yes, I think ricotta will work although I love the flavor of the goat cheese in this. I'd love to hear how you like it with ricotta.
Absolutely divine! My favorites for summer. I saw you on BlogHer and clicked over to your site and just love your about page/story. 🙂
Thanks Gigi! So glad you like it.
This looks yummy – do you think it would work in a casserole dish since I don't have mini tart pans? Would you adjust the cooking times? I'm not ready for pumpkin either!
Emily I can only guess, since I haven't made it that way, but I think it would work okay. I think the baking time might be slightly longer, but again that's only a guess. I'd love to hear how it works!
Oh dear, blogger FAIL. Sorry about that. I mentioned it above where the step-by-step photos are but screwed up on the recipe. I'll fix right now (it gets stirred into the softened goat cheese.)
Thanks Sara; I keep hoping someone will give me tomatoes! So far no luck.
Yum, my friend just gave me a ton of tomatoes from her garden so I have to make these asap!
I am loving all the late summer veggies right now…like corn plus zucchini! And these tarts would be perfect to send my hubby off to work with!
Hope you enjoy Megan! And I agree, veggies in late summer-early fall are just spectacular!
The colors in these tarts are so pretty, Kalyn! What a wonderful brunch (or even dinner) dish.
Thanks Dara; all my favorite flavors in this one!
I had to go GF over a year ago, but lately I've been trying to do low-carb too. I'm sitting here hungry right now because I have a really hard time coming up with low-carb breakfast options. These look perfect! I'm going to make them! Thanks, Kalyn 🙂
Andi, hope you enjoy! I think gluten-free and low-carb go well together; good luck with that.
I have a ton of tomatoes to use up and these mini tarts look perfect! So pretty for a weekend brunch!
Thanks Anna! lucky you to have tomatoes!
Long live summer recipes! Come October, I go crazy and post nothing but seasonal stuff but now? Come on, people. 😉 It's still summer!
And I love that these are crustless! I always struggle with breakfast / brunch savory dishes as I'm much more into sweets. Bookmarking this for our next brunch!
Erin I have to force myself to do some recipes with apples or pumpkin just so I don't seem like a curmudgeon about Fall! Hope you get to try this, we loved it!
You know I love pumpkin, but I am still not ready for it! I feel like I still have many many tomatoes to eat…and these breakfast tarts to make.
Joanne, I agree completely! Hope you enjoy!
Fixed, thanks for telling me!
Ugh, it should say goat cheese. Will fix right now; sorry!
This recipe makes me miss my herb garden and the abundant basil that used to grow out my front door!
Lydia, I can imagine. I'm missing my garden something terrible, but luckily I still have my plants in the window.
I'm with you about holding on to summer Kalyn! Tomatoes are looking amazing right now. I love the combo of goat cheese and tomatoes – definitely going to make these. Thanks!!
Lisa, I get this longing for tomato season to stick around every year! Hope you enjoy!
Wow, these look great, Kalyn! As it so happens I just received some mini tart pans, which will work perfectly for this recipe. 🙂 Sharing …
Shirley
Thanks Shirley, so glad you like it! Tomato + basil, yes!