Donna Dooher’s signature savoury tart has been a staple at Toronto’s Mildred’s restaurant for more than two decades—and for good reason. Shared with ELLE Gourmet, the recipe is built on her famously flaky Five Star Pastry Recipe and starts with a rich egg-and-cream filling that can be endlessly adapted depending on the season or what’s in the fridge.
This Caprese-inspired version layers vine-ripened cherry tomatoes, nutty Asiago and fresh basil into a deeply savoury tart that feels equally suited to brunch, lunch or a simple dinner alongside a salad. The tomatoes soften and sweeten as they bake, while the cheese adds richness and depth. The base recipe is intentionally flexible: all you need is pastry, four eggs, two cups of cream and a few flavourful ingredients. Once you’ve mastered it, the variations are endless.
Caprese Quiche With Mozzarella, Asiago and Cherry Tomatoes
Ingredients
Five Star Pastry
- 3 cups all-purpose flour
- ¼ tsp salt
- ½ cup cold unsalted butter
- 1 cup + 3 tbsp cold shortening cubed
- ½ cup ice cold water
Mildred's Caprese Tart
- ½ recipe Five Star Pastry
- ½ cup Asiago cheese grated
- ½ cup fresh mozzarella shredded
- 1 cup vine-ripened cherry tomatoes halved
- 4 eggs
- 2 cups 35% cream
- 1 pinch each salt and pepper
- 1 bunch fresh basil
Instructions
Five Star Pastry
- In large bowl, sift flour and salt. Using coarse side of box grater, grate in butter; toss to coat. Using fingertips, lightly rub in shortening until butter and shortening are broken into small crumbly pieces, resembling coarse bread crumbs.
- Drizzle in water around edge of flour mixture, tossing with fork until ragged dough forms. Turn out onto work surface; press together to form a ball.
- Divide in half; flatten into discs and wrap each in plastic wrap. Refrigerate for at least 30 minutes before using.
- Tip: Pastry will be marbled, with little flecks of butter and shortening, ensuring a light and flaky pastry.
Mildred's Caprese Tart
- Preheat oven to 375°F.
- On lightly floured surface, roll out Five Star Pastry to 15-inch round. Press onto bottom and up side of 11-inch round fluted tart pan with removable bottom, trimming any overhang. Refrigerate for 30 minutes.
- Place tart shell on baking sheet. Sprinkle cheese over pastry and layer with tomatoes.
- In bowl, whisk eggs, cream and salt and pepper; pour into tart shell. Gently jiggle filling to ensure egg mixture is distributed to bottom of shell.
- Bake until tart is golden and centre is almost set, about 1 hour. Let cool for 10 minutes before removing tart. Serve warm or at room temperature.
What to Serve With Caprese Quiche
This savoury tart pairs well with a lightly dressed green salad, oven-roasted asparagus or fresh fruit for brunch. For entertaining, serve it alongside olives, a citrusy Aperol Spritz or a crisp glass of white wine.
