Tomato and Basil Torte

Filled with cream cheese, fresh basil and cherry tomatoes, this savory tart is ridiculously yummy.


  • 4 tablespoons sugar
  • 1 egg yolk
  • 5 tablespoons water
  • 2 cups white flour
  • Salt
  • 1/2 cup cold butter
  • 2 1/2 cups cherry tomatoes
  • Black pepper
  • Leaves of one bunch of basil, torn
  • 1 cup cream cheese, softened
  • 3 1/2 cups grated mozzarella cheese


  1. Mix egg yolk, sugar, and water in a bowl.
  2. In a separate bowl, add the flour, salt, and cold butter. Mix with fingertips until a crumbly dough forms. Make a well in the middle and pour in the liquid mixture. Knead by hand to mix everything well.
  3. Roll in plastic wrap and chill in the refrigerator for at least 2 hours.
  4. Flatten dough with a rolling pin. Transfer to a large round baking pan. Make small holes in the dough with a fork and return to refrigerator for 1 hour.
  5. Bake in preheated oven at 350°F for 30 minutes.
  6. Arrange the tomatoes over the baked crust; season with salt and pepper.
  7. Spread the basil leaves, spoonfuls of cream cheese and mozzarella cheese on top.
  8. Bake for another 15 minutes, or until cheese is melted and brown.