Tomato and Mozzarella Tart
Elevate your appetizer game with this stunning Tomato and Mozzarella Tart, a quick and elegant recipe that combines the buttery flakiness of puff pastry with the rich, savory flavors of fresh mozzarella and ripe tomatoes. Infused with garlic-scented olive oil and finished with vibrant basil leaves, this tart is a celebration of classic Italian flavors made effortless. Perfect for a brunch centerpiece, a light lunch, or a crowd-pleasing appetizer, it comes together in just 40 minutes and serves four. With its golden, crispy edges and colorful topping, this tart is as beautiful as it is delicious—ideal for both casual gatherings and dinner parties. Serve it warm with a fresh side salad, and enjoy a true taste of Mediterranean bliss!
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 200 grams fresh mozzarella
- 3 medium ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 10 leaves fresh basil leaves
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large egg
- 1 tablespoon water
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface to fit the baking sheet. Carefully transfer it to the prepared sheet.
Using a knife, lightly score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. This will create a raised edge when baked.
Prick the center of the pastry (inside the border) all over with a fork to prevent it from puffing up too much.
Slice the mozzarella into thin rounds and pat them dry with a paper towel to remove excess moisture.
Slice the tomatoes into thin rounds and set them aside.
In a small bowl, combine the olive oil with the minced garlic. Brush this mixture over the pricked area of the puff pastry.
Layer the mozzarella slices evenly over the brushed area, leaving the border uncovered.
Arrange the tomato slices over the mozzarella, slightly overlapping them.
Sprinkle the tart with salt and black pepper to taste.
In a separate small bowl, whisk together the egg and water. Brush this egg wash onto the outer border of the puff pastry.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Remove the tart from the oven and let it cool slightly for 5 minutes.
Garnish with fresh basil leaves before serving. Drizzle with additional olive oil if desired.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
