Tomato Mozzarella Tart

Tomato and Mozzarella Tart by @browneyedbaker ::

Summer is making sure it’s being heard loud and clear this week; it’s hot, hot, hot and humid as all get out. I do not embrace the heat. I run and hide from it in the blasting air conditioning as long as humanly possible. A walk to the mailbox makes me miserable. However, the blazing sun does mean wonderful things for all of those garden plants that thrive in the sunshine, including tomatoes! My mom’s garden is about to burst with a bounty, so I wanted to start stocking up on recipes that would make wonderful use of the fresh-from-the-garden produce. I think that an easy puff pastry tart with fresh tomatoes, mozzarella and Parmesan cheeses, along with fresh basil fits the bill nicely.

Tomato and Mozzarella Tart by @browneyedbaker ::

In the interest of full disclosure, I have to tell you that I’m not a huge tomato fan. I’m not sure how it happened, seeing as how everyone in my family except for me would rush out to my grandfather’s garden, pick fresh tomatoes, slice and eat them right then and there with a sprinkle of salt. You may as well have been trying to feed me Brussels sprouts. I wanted no part of it. I’ve gotten better as I’ve gotten older, tolerating tomatoes on sandwiches, burgers and white pizzas. I’ve eased myself into tomatoes to the point where I absolutely loved this tart… which is basically all tomato. It’s really a wonderful way to let the fresh flavor of the tomato shine through. I honestly surprised myself by how much I enjoyed this!

Tomato and Mozzarella Tart by @browneyedbaker ::

The puff pastry crust is topped with Parmesan and mozzarella cheeses, then tomato slices are layered on and drizzled with garlic and olive oil. Once baked, the tart is sprinkled with fresh basil. This would be something perfect to serve for brunch, lunch or as an appetizer. My Chief Culinary Consultant and I shared this for lunch; you could easily make a larger version by combining both puff pastry sheets in the package and doubling everything else in the recipe.

I’m determined to show summer who’s boss by making the most out of a hot, humid situation. Bring on the fresh garden veggies!

Tomato and Mozzarella Tart by @browneyedbaker ::

One year ago: Double Chocolate Zucchini Bread
Two years ago: Top 10 List: Favorite Muffin Recipes
Three years ago: Chunky Pecan Pie Bars
Five years ago: Pasta Fagioli

Tomato and Mozzarella Tart

Yield: 4 to 6 (as an appetizer); 2 to 3 (as a light lunch)

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 15 minutes

An easy tomato tart using puff pastry; perfect as an appetizer or light lunch.


1 sheet puff pastry, thawed
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 plum tomatoes (or 1 large heirloom tomato), cored and sliced ¼-inch thick
½ teaspoon salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil


1. Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.

3. Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.

4. Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes.

5. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.

6. Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.

(Recipe from Cook's Illustrated All-Time Favorite Recipes)


38 Responses to “Tomato Mozzarella Tart”

  1. Laura (Tutti Dolci) on July 16, 2013 at 12:58 am

    I love tomato tarts and this looks so flaky and golden!


  2. Chung-Ah | Damn Delicious on July 16, 2013 at 1:00 am

    I love using puff pastry as my tart base!


  3. Jenna on July 16, 2013 at 1:06 am

    this looks so good, tomato and mozzarella are a good combination
    and any food with fresh tomato is by far my favorite
    thanks for the recipe!


  4. Tieghan on July 16, 2013 at 1:09 am

    Puff pastry rules! This is gorgeous! YUM!


  5. Marcie @ flavor the moments on July 16, 2013 at 2:14 am

    I’m a whimp in the heat. As I’ve gotten older, I just can’t tolerate it. I feel like an old lady In the summer time when it’s over 80. Ugh. I’ve never tried a savory tart and I need to. I see beautiful heirloom tomatoes that beg to be in a tart like this. This is a must try!


  6. Ellen on July 16, 2013 at 4:12 am

    I have to agree with you on never getting too muh into tomatoes-that is if they are raw. But slice and baked with cheese? Heck yah!


  7. Candice on July 16, 2013 at 6:38 am

    I’ve never made a tomato tart with puff pastry. I usually use shortcrust pastry but this looks amazing too! summer <3


  8. Stacy | Wicked Good Kitchen on July 16, 2013 at 6:51 am

    Gorgeous tomatoes and Tomato Mozzarella Tart, Michelle! I’m like you with heat and humidity. Had I gone to BHF in Austin, I would have melted or very well may have completely evaporated. Thanks for sharing your easy summer puff pastry tart recipe, girl!


  9. Eva on July 16, 2013 at 6:57 am

    I love this recipe!!


  10. Jennifer @ Peanut Butter and Peppers on July 16, 2013 at 6:59 am

    Yum! I love these kind of tarts, so delicious! Wonderful recipe!


  11. Holly @ EatGreatBEGreat on July 16, 2013 at 7:12 am

    Sounds yummy and looks so pretty too!


  12. Emily on July 16, 2013 at 7:21 am

    Oh my gosh my journey with tomatoes is the exact same as yours!!


  13. Nancy P.@thebittersideofsweet on July 16, 2013 at 7:25 am

    Oh My! This looks absolutely wonderful! We are huge tomato fans so I know this would go over well in our house!


  14. Beth on July 16, 2013 at 8:21 am

    This is one of those dishes that intrigue me, since both my husband and I like tomatoes IN things, or on burgers, etc. We usually aren’t into eating a tomato just to eat a tomato… but I wonder if this could be a gateway into that. 🙂


  15. Katrina @ Warm Vanilla Sugar on July 16, 2013 at 8:29 am

    I make a similar recipe and it’s soooo good! Love this cute little guy. Simple and tasty!


  16. Mary Lynn on July 16, 2013 at 9:19 am

    This recipe is worth turning the oven on in this 90 degree Pittsburgh weather.


  17. Terry on July 16, 2013 at 9:20 am

    Yum!!!! This looks amazing!…and made with homegrown tomatoes ~ yeah baby!!


  18. Kathy on July 16, 2013 at 9:25 am

    Delicious! I think my non-tomato loving husband would even enjoy this!


  19. AndreaL on July 16, 2013 at 9:38 am

    I thought I was the only Italian who didn’t like fresh tomatoes. Gravy was acceptable but even when I was younger, i just liked simple olive oil or butter on my pasta. But I too have changed my opinion depending on how it is served or what type of tomato it is. Of course anything surrounded by some yummy mozz is good for me.


  20. cassie on July 16, 2013 at 10:27 am

    This is such a great tart. These flavors are the definition of summer!


  21. Pamela @ Brooklyn Farm Girl on July 16, 2013 at 1:16 pm

    This looks so darn good, YUM YUM YUM! I might even make this on a piece of bread right now for lunch.. actually I think I’m going to, thank you! Our garden is overflowing with tomatoes, each day I’m picking at least 5 pounds so it’s nice to see ways to use them fresh instead of sauces.


  22. Kaitlin on July 16, 2013 at 1:23 pm

    YUMMY! This looks so good!
    I wish I hadn’t just eaten lunch. But there is always tomorrow =)

    xoxo kaitlin.


  23. jill on July 16, 2013 at 1:24 pm

    this looks delicious. cant wait to try!


  24. Jen of My Tiny Oven on July 16, 2013 at 2:40 pm

    This looks freaking amazing! I LOVE tomatoes, so this is my perfect summer food!


  25. Kevin (Closet Cooking) on July 16, 2013 at 3:13 pm

    Love these kinds of tarts in summer! They are so nice, quick, easy and good!


  26. Ashley @ Wishes and Dishes on July 16, 2013 at 3:13 pm

    This is the perfect summer lunch…I’m going to use this next time I have friends over!!


  27. Tracey on July 16, 2013 at 3:19 pm

    I’m eagerly awaiting the first tomatoes from my plant. They’re still green, but hopefully it won’t be much longer. Your tart would be the perfect home for them!


  28. Nessa on July 16, 2013 at 5:03 pm

    Gorgeous tart! Looks delish 🙂


  29. Angelyn @ Everyday Desserts on July 16, 2013 at 5:34 pm

    Love all these photos – beautiful!! This tart looks so fresh and perfect for summer time!


  30. Jamie @lifelovelemons on July 17, 2013 at 8:50 am

    Ohhh yum! I made a tomato tart a few weeks ago and it was a HUGE hit!


  31. chicago foodie girl on July 17, 2013 at 1:05 pm

    I’m sooo with you on the heat factor — I’m refusing to turn on my oven until it cools down a bit (we only have AC in the bedroom). Ick.
    Your tart looks amazing; I’m definitely going to give it a try once the weather finally breaks! 🙂


  32. Tracy {pale yellow} on July 18, 2013 at 6:18 pm

    What a lovely use of all the fresh summer tomatoes! I can’t wait to try!


  33. Martha on July 20, 2013 at 7:22 am

    I wonder how this would do in a grill?


    • Michelle on July 20th, 2013 at 11:04 pm

      Hi Martha, I’m not sure, I’ve never done anything with puff pastry on the grill. I’m not sure how it would fare; if you try it, let me know!


  34. Mary Frances @ LOVE - the secret ingredient on July 31, 2013 at 4:28 pm

    Fresh garden veggies really are the best part of summer in my eyes! Your tart looks gorgeous


  35. Kelly on September 20, 2013 at 7:54 pm

    Was just getting ready to make this and realized that the cooking directions are not super. Do you really bake it to golden brown twice? It says to bake to golden brown, let cool, top with tomatoes and then bake to golden brown again….


    • Michelle on September 23rd, 2013 at 11:22 am

      Kelly, Yes, the last time you really want the crust to be a deep golden brown.


  36. Mary Jo on December 14, 2013 at 3:46 pm

    Just made this recipe first try tonight and it was…amazing! Such a good combination of ingredients, even for someone like me that I’m not a super fan of tomatoes. Good one!


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)