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Tomato Tart with Mozzarella and Basil

Celebrate the bounty of summer with this Tomato Tart featuring the classic combination of fresh tomatoes, creamy mozzarella, and fragrant basil. This elegant and vibrant tart is a testament to simplicity at its finest, capturing the essence of sun-kissed flavors in every bite. Perfect for brunch, a light lunch, or as a show-stopping appetizer for your next gathering.
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The Story

The Tomato Tart with Mozzarella and Basil is a delightful harmony of textures and tastes. Sweet and juicy tomatoes, creamy mozzarella, and aromatic basil come together on a flaky puff pastry crust, creating a visually stunning and irresistibly delicious dish. This tart is a showcase of seasonal ingredients that will transport you to the sun-drenched landscapes of the Mediterranean.


1 sheet puff pastry, thawed
4-5 ripe tomatoes, sliced
8 oz fresh mozzarella, sliced
Fresh basil leaves
2 tablespoons olive oil
2 tablespoons balsamic glaze (optional)
Salt and pepper to taste
6 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 25 Mins

Total TIme:

0 Hrs 0 Mins



Preheat your oven to 400°F (200°C).


Roll out the puff pastry sheet on a lightly floured surface to fit your tart pan or baking sheet. Transfer it to the pan and fold the edges to create a border.


Arrange the sliced tomatoes and mozzarella alternately over the puff pastry. Tuck fresh basil leaves between the slices.


Drizzle olive oil over the tomatoes and mozzarella. Season with salt and pepper to taste.


Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and the tomatoes are slightly roasted.


If desired, drizzle balsamic glaze over the tart for a touch of sweetness and acidity.


Remove from the oven, let it cool slightly, and garnish with additional fresh basil leaves. Slice and serve warm.

Tips for this recipe

For a variation, you can add a thin layer of pesto or Dijon mustard on the puff pastry before layering the tomatoes and mozzarella. This adds an extra depth of flavor to your Tomato Tart.

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