Tomato and Basil Puff Pastry Tart with Mozzarella
A rustic savory tart featuring layers of fresh tomatoes and melted mozzarella cheese baked in buttery puff pastry. The combination of sweet tomatoes, creamy cheese, and aromatic basil creates a perfect balance of flavors. This elegant yet simple dish works beautifully as an appetizer for dinner parties, a light lunch, or a picnic centerpiece. The golden, flaky pastry provides a delightful contrast to the juicy tomatoes and bubbly cheese topping.
Ingredients
Instructions
- 1
Preheat your oven to 400°F
- 2
Roll out the puff pastry and place it in a tart pan then trim the edges
- 3
Layer the sliced tomatoes over the puff pastry
- 4
Sprinkle the shredded mozzarella cheese over the tomatoes
- 5
Drizzle with olive oil and season with salt and black pepper
- 6
Bake for 25-30 minutes until the pastry is golden and the cheese is bubbly
- 7
Remove from the oven and sprinkle with fresh basil then serve warm
Tips
Pat tomato slices dry with paper towels before layering to prevent a soggy bottom crust
Score the pastry edges lightly with a fork to create a decorative border and prevent excessive puffing
Let the tart cool for 5 minutes before slicing to allow the cheese to set slightly
Good to Know
Refrigerate leftovers covered for up to 3 days. Reheat in 350°F oven for 10 minutes to crisp pastry.
Assemble tart up to 4 hours ahead and refrigerate unbaked. Add 5 extra minutes to baking time if baking from cold.
Serve warm or at room temperature. Cut into wedges or squares for easy serving.
Common Mistakes
Don't skip patting tomatoes dry to avoid soggy pastry
Avoid overbaking to prevent burnt edges and dried out tomatoes
Substitutions
FAQ
Can I use cherry tomatoes instead?
Yes, halve cherry tomatoes and arrange cut-side down. You may need slightly less cooking time as they release less moisture.
What if I don't have a tart pan?
Use a 9-inch pie dish or rectangular baking sheet. On a baking sheet, fold pastry edges up slightly to contain filling.
How long will this keep?
Refrigerate covered for up to 3 days. The pastry will soften but can be recrisped in the oven.