Whole Wheat Caprese Tart

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The first time I attempted this recipe, it was not a success.

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I would say it was more like a failure.

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With an eggy tumor growing from its side.

I originally planned on making a Whole Wheat Kale and Shallot Tart and was so excited to be able to photograph it in natural light over the weekend because I am not home at all when there is sunlight during the week. But I think I got a little too happy and may have lost focus on what the heck I was doing.

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I ended up with four runny eggs dripping all over the counter and all down the cabinets onto the floor. It was awesome. Not to mention, an expensive waste of eggs. In the words of Homer Simpson…Doh!

If at first you don’t succeed, try and try again. So I did. And I didn’t make smiley faces in my dough this time. :)

Whole Wheat Caprese Tart

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  • 1 package whole wheat pizza dough
  • 5 Roma tomatoes julienned
  • 1/2 cup basil finely chopped
  • 4 eggs
  • 1/4 cup milk
  • 3/4 cup Italian blend cheese (I used parmesan/asiago/provolone)
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper

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Preheat the oven to 375°F. Rinse tomatoes well and remove inner contents (seeds and flesh). Then slice them into thin strips lengthwise.

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Next, grease a cake (or pie) pan and grab your pizza dough. To save time, I bought frozen pre-made dough and allowed it to defrost overnight and then rise on the counter in a covered bowl for about 2 hours.

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On a lightly floured surface, roll out the dough into a circular shape that is a little larger than the cake pan (so that you can fold in the sides) and then place in pan.

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Begin making your filling by combining 4 eggs and the milk in a medium size bowl.

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Then add in the cheese! I originally intended to use mozzarella for this (hence Caprese) but I ended up using an Italian blend instead. But feel free to stick to mozzarella if you want!

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And lastly, add in your seasonings.

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Stir everything together making sure to mix thoroughly and then set aside. Place your tomatoes into the cake pan with your dough in a circular manner.

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Then top with the fresh chopped basil.

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Pour the filling on top of the tomatoes and basil.

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Then fold in the edges and try to create a wannabe tart pretty crust like so…

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Bake in the oven for 45 to 50 minutes and serve warm.


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Now, I called this is a tart but technically, it could be also be a quiche. But really, it is so tasty, who cares what it’s called!

We are heading out for 4 days to chilly Lake Tahoe and I am so excited! Truthfully, I have been dying for a tropical vacation for 4 years a while but B man is not one for relaxing on a beach in paradise. We’ll pretend that’s normal. I don't know smile

Since we just moved to California, we also don’t know anyone who can watch our dogs so we decided on going somewhere close by that we could bring them along.

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So Lake Tahoe, here we come! Puppies and all!


Do you have a hard time traveling because of your dogs? Do you use a sitting service or only leave them with friends/family?