Tomato Mozzarella Tart
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.
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!
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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!
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
Ingredients
- 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
Instructions
- Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Sounds exactly like America’s test kitchen recipe. Try coming up with your OWN recipe
https://sites.google.com/site/katecooksthebooks/tomato-and-mozzarella-tart
Really want to try this! What size pan do you use? You say to use a baking sheet, but I cant tell from the picture what size you use. Thank you!
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!
Amazing because she used America’s test kitchen recipe, not an original
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….
Kelly, Yes, the last time you really want the crust to be a deep golden brown.
Fresh garden veggies really are the best part of summer in my eyes! Your tart looks gorgeous
I wonder how this would do in a grill?
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!
What a lovely use of all the fresh summer tomatoes! I can’t wait to try!
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! :-)