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.
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.
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.
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
Hearty tart with buffalo mozzarella and cherry tomatoes
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
Nutrition
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!
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