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Tomato-Basil Tart with Yogurt Custard

Scott Phillips

Servings: 6

Using yogurt in a custard instead of milk or cream adds a nice tang. This one tops a puttanesca-inspired filling of tomatoes, olives, capers, anchovy, and basil. Omit the anchovy paste for a vegetarian version.


For the crust

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
  • 3/4 oz. finely grated Asiago cheese (1/4 cup)
  • 1 tsp. finely chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes

For the filling

  • 1 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, finely chopped
  • 1/2 tsp. anchovy paste (optional)
  • 1/8 tsp. crushed red pepper flakes
  • 2-1/2 cups grape tomatoes
  • 1/2 cup pitted Kalamata olives, rinsed, patted dry, and coarsely chopped
  • 1 Tbs. capers, rinsed and patted dry
  • 3 large eggs, at room temperature
  • 1-1/4 cups plain yogurt, homemade or store-bought
  • Freshly ground black pepper
  • 1-1/4 oz. finely grated Asiago cheese (1/3 cup)
  • Thinly sliced basil, for garnish

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 140
  • Sodium (mg): 500
  • Carbohydrates (g): 24
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 11


Make the crust

  • Combine the flour, Asiago, basil, 3/4 tsp. salt, and 1/4 tsp. pepper in a food processor. Pulse a few times just to combine. Scatter in the butter and pulse until peasize clumps form. With the food processor running, slowly add 2 Tbs. of the ice water through the feed tube. Start dribbling in the third tablespoon bit by bit, stopping once the dough forms a ball.
  • Turn the dough onto a floured surface and press into a 6-inch disk. Wrap in plastic and chill for at least 30 minutes and up to 1 day.

Make the filling

  • In a 4-quart saucepan, warm the oil over low heat. Add the garlic, anchovy paste (if using), and red pepper flakes and cook, stirring, until fragrant and sizzling, 3 to 5 minutes. Add the tomatoes, olives, and capers. Cover and continue cooking over low heat, stirring occasionally, until most of the tomatoes have burst and the liquid has mostly evaporated, about 15 minutes. Uncover and continue to cook, stirring constantly and breaking any tomatoes that have not burst, about 1 minute. Spread on a large dinner plate or tray and cool to room temperature, stirring occasionally.
  • Meanwhile, whisk the eggs in a medium bowl. Add the yogurt and 1/4 tsp. pepper, and whisk until smooth. Set aside.

Assemble and bake the tart

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • On a lightly floured surface, roll the dough into a 12-inch round. Press into a 9-inch fluted tart pan with a removable bottom, folding in any overhang to create double-thick sides. Set the tart pan on a foil-lined baking sheet.
  • Sprinkle 1/4 cup of the Asiago over the bottom of the tart. Spread the tomato mixture on top of the cheese. Slowly pour in the egg mixture.

  • Bake for 20 minutes. Sprinkle the remaining 2 Tbs. Asiago on top of the tart and return to the oven until golden, puffed, and set, 15 to 20 minutes longer. Transfer the tart to a wire rack (without the baking sheet), and cool 10 minutes before removing the outer ring of the tart pan. If transferring from the metal base onto a serving plate, cool 5 to 10 minutes longer before sliding a long spatula underneath the tart to ease it off the base. Garnish with the basil. Serve warm or at room temperature.


Rate or Review

Reviews (6 reviews)

  • user-4811830 | 02/22/2020

    We really like this. It's high reward for a fairly straightforward recipe. As noted, the tomatoes do require more cooking time, but other than that I followed this to the letter and have made several times. A keeper!

  • Juniata | 06/30/2016

    We loved it. I cooked the tomato mixture lots longer than recommended to evaporate the liquid. That is probably why several reviewers had soggy crusts - too much liquid. Also, I cut down a bit on volume/weight of ingredients to fit it into an 8 - inch tart pan. It turned out perfectly - tasty. Loved the flavors.

  • Chefpaulo | 06/16/2016

    Heeding advice of other posters, I made some changes but this is a winner. I thought salt was conspicuously absent and added 1 tsp. to the egg mix. Three cloves of garlic? Not. I used five big ones. Anchovies were omitted for my veggie friend but all else was the same except for the crust. I usually roll my own but used Trader Joe's in a pinch which worked out excellent with the cheese and (generous) basil sprinkled before adding the tomato coulis. Also, I thought the ingredients would fit better in an 11-inch tart pan, and they did.

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