AModoMio

  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×
home » dishes » main dish

Hearty tart with buffalo mozzarella and cherry tomatoes

  • German
  • Italian

This is what summer should taste like: the simple tart with baked tomatoes and buffalo mozzarella is enhanced by herbs such as marjoram and thyme. Whether from the garden or from the pot on your windowsill - freshly picked they simply taste best.

jump to recipe

Buffalo mozzarella: pilgrims’ food

Cream cheese made from buffalo milk is the pride of Campania. It can be traced back to the 12th century. Supposedly it was the monks of San Lorenzo of Capua who invented buffalo mozzarella. Mozze was the name of the food for starving pilgrims who sought shelter in the monastery.  Pilgrims shared their admiration for this cheese in Rome and beyond, though it couldn’t travel far in those days due to the absence of refrigeration. Mozzarella di bufala was first mentioned by name in 1570 in a cookbook by Bartolomeo Scappi, a chef who served at the papal court.

Tart with buffalo mozzarella

The cheese king

Until the 18th century, fresh cheese production was a local tradition managed by farmers. However, Infante Charles de Bourbon, ruler of the Kingdom of the Two Sicilies from 1735, adored buffalo mozzarella. He loved it so much that he transformed the royal estates of Carditello into a massive buffalo farm. He domesticated the semi-wild animals and established the first large-scale dairy to systematically process buffalo milk and sell the cheese. Buffalo meat, similar to veal, was also consumed; seasoned with salt and pepper and air-dried, it became a long-lasting delicacy.

Hearty Tart with Buffalo Mozzarella and Cherry Tomatoes: Perfect as a Cake or Mini Muffins

Delight in the rich flavors of a hearty tart made with creamy buffalo mozzarella and juicy cherry tomatoes. This versatile dish can be served as a full-sized savory cake or baked into adorable muffin-sized portions, perfect for individual servings. The buttery crust pairs beautifully with the fresh mozzarella and the burst of sweetness from the tomatoes, while a touch of basil adds an aromatic finish. Ideal for brunches, picnics, or a quick weekday dinner, this recipe is as practical as it is delicious.

tart with buffalo mozzarella

Don’t spread bufala!

Times changed, and misconceptions arose. It was falsely claimed that buffalo meat and milk were unhealthy because the animals preferred marshy pastures, likely reigniting old fears of malaria in Campania. Prices plummeted, and some resourceful innkeepers began serving cheap buffalo meat to their guests in place of veal. As a result, "bufala" came to mean not just the buffalo cow but also someone who deceives others for personal gain, spinning their own "bufala" or falsehood.

📖 Recipe

tart with buffalo mozzarella

Hearty tart with buffalo mozzarella and cherry tomatoes

This is what summer should taste like: the simple tart with baked tomatoes and mozzarella is enhanced by herbs such as marjoram and thyme
[en]5 from 3 votes[/en][de]5 von 3 Bewertungen[/de][it]5 da 3 voti[/it]
Prep Time 10 minutes mins
Cook Time 45 minutes mins
time to rest 30 minutes mins
Course Appetizer, Main Course, main dish
Cuisine Campania, Italian, Italy
Servings 8 serves
Calories 324 kcal

Ingredients
 

Base:

  • 200 g flour, plain wheat
  • 100 g butter , at room temperature
  • 70 ml water, cold
  • salt

Topping:

  • 400 g buffalo mozzarella
  • 300 g tomatoes, cherry
  • olive oil, extra virgin
  • salt
  • pepper, from the mill
  • marjoram
  • thyme
  • basil

Instructions
 

For the base

  • mix the flour with butter, a strong pinch of salt and the very cold water and knead quickly to a smooth dough. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
  • Pre-heat the oven to 180° C. Roll out the dough with a rolling pin. Line a loaf baking pan with baking paper. Put the dough into it and form a rim about 2-3 cm high. Place a baking paper on the dough and cover with dried beans. Bake the dough for about 45 minutes. As soon as the edges are lightly browned, remove the dough from the oven.

For the topping

  • wash and dry the tomatoes and place them on a baking tray, preferably on baking paper. Wash and dry the herbs. Remove the thyme and marjoram leaves from their stalks. Sprinkle the tomatoes with some oil, a good pinch of salt and the herb leaves. If the tomatoes are not quite ripe or not very tasty, add a pinch of sugar on top. Bake the tomatoes for about 15 minutes at 180° C in the still hot oven.
  • Cover the cooled base with the baked tomatoes and sliced buffalo mozzarella. Season with salt and pepper. Garnish with some olive oil and fresh basil before serving.

Notes

(for a loaf baking tin or similar)

Nutrition

Calories: 324 kcalCarbohydrates: 22 gProtein: 13 gFat: 21 gSaturated Fat: 13 gCholesterol: 65 mgSodium: 297 mgPotassium: 149 mgFiber: 1 gSugar: 2 gVitamin A: 2100 IUVitamin C: 5 mgCalcium: 1126 mgIron: 1 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook

Tip:

Winter-time is artichoke time and they also taste great in the vegetable tart: clean the artichokes, cut them into thin slices and fry them in a pan with a little oil and salt. Place them directly on the baked base and cover with tomatoes, mozzarella and herbs. Season with salt and pepper as well as olive oil. 

I Want to Hear From You!

Have you tried making this savory tart? Did you go for the classic cake or the muffin-sized portions? Share your thoughts, variations, or serving ideas in the comments below. I can’t wait to see how you’ve made this recipe your own!

Buon appetito!

main dish

  • Cod au gratin with tomato-fennel vegetables
    Cod au gratin with tomato-fennel vegetables
  • Easy lemon mustard chicken breast
    Easy lemon mustard chicken breast
  • White lasagna with mushrooms
    White lasagna with mushrooms
  • Linguine with basil and caper pesto
    Linguine with basil and caper pesto
5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

  • workshop
    GUTSCHEIN PASTAWORKSHOP
  • 04.10.25 PASTA Basic
  • Grüne Gnocchi mit Bärlauch und Ricotta
    18.10.2025 GNOCCHI
  • Fettuccine
    28.02.2026 PASTA BASIC
  • workshop
    21.03.2026 PASTA BASIC

Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

Rezepte der Saison

  • Speck, Pecorino und Pfeffer : Pasta alla Gricia Rezept
    Spaghetti alla gricia
  • focaccia Rezept
    Focaccia recipe: bread baked over fire
  • marinierte oliven
    Marinated olives - Sicilian style
  • Torta Paradiso - Paradis Kuchen
    Heaven cake – Torta Paradiso
  • Ricotta Gnocchi
    Sicilian Ricotta Gnocchi
  • Fettuccine Alfredo - recipe
    Nonna Nina’s homemade fettucine all’uovo

Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
mehr zu mir
Foto: Anna Stöcher

Gestalte Dein persönliches Menü

Footer

↑ back to top

About

  • Impressum
  • Datenschutzerklärung

Community

  • WORKSHOPS buchen
  • Email Anmeldung

Contact

  • Kontakt
  • Mediakit Download

Copyright © 2025 AModoMio

  • German
  • Italian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.