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You must try these Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese! And these tasty meatless breakfast tarts are low-carb, Low-glycemic, gluten-free, meatless, and South Beach Diet Phase One! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on



I love fresh tomato and basil season so much that every year when summer is ending I start to feel a bit panicked about not having those flavors around any more. Then I end up creating a new recipe like these Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese, just when summer is winding down and other bloggers have moved on to back-to-school casseroles, or even (gasp) pumpkin recipes.
I do the same thing with zucchini, which means that some of my favorite recipes with summer ingredients get posted in late August or early September. But I hope you still have fresh tomatoes for a few more weeks so you get a chance to try these delicious little Caprese-Salad inspired breakfast tarts. 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.
This recipe uses the same little Williams-Sonoma tart pan I used earlier for Crustless Breakfast Tarts with Mushrooms and Goat Cheese and Southwestern Crustless Breakfast Tarts, but if you don’t have that type of tart pan you can use a jumbo muffin pan and just make a slightly thicker tart.
And of course these lovely breakfast tarts with summer flavors are my Meatless Monday offering for this week. (You can use that link to find lots more Meatless Monday ideas in the recipes-by-photos index, or visit my Meatless Monday Pinterest Board to see more ideas from Kalyn’s Kitchen and other bloggers.)
Take goat cheese out of the fridge and let it soften while you cut thin slices of tomatoes and thin half-slices of fresh mozzarella. When the goat cheese is soft, mix in half-and-half, Spike Seasoning, Italian Herb Blend, and black pepper, then mix in the eggs. (This photo doesn’t have all the egg mixed in, BAD blogger!)
4 oz. goat cheese, softened at room temperature
1/4 cup half-and-half, milk, or cream
1 tsp. Spike Seasoning (or other all-purpose seasoning blend)
1/2 tsp. Italian Herb Blend
fresh-ground black pepper to taste
8 eggs, beaten until whites and yolks are combined
12 or 18 very thin slices of fresh tomato (make 12 slices for bigger tomatoes or 18 slices for smaller tomatoes)
12 thin slices fresh mozzarella, cut in half to make 24 half-slices
10-15 fresh basil leaves, thinly sliced


Remove 4 oz. goat cheese from the fridge and crumble in a bowl. Let the goat cheese soften while you cut up other ingredients. Preheat oven to 375F/190C. Spray a 6-well tart pan or jumbo muffin pan with olive oil or non-stick spray.
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, Spike Seasoning, Italian Herb Blend, 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 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.
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