Puff Pastry Tomato Tart with Mozzarella and Basil
This Puff Pastry Tomato tart recipe is one you will want to make over and over again! It’s so simple to make, stunning, and a super yummy way to enjoy beautiful summer tomatoes.
Who doesn’t love a good puff pastry recipe? There are a million ways to dress up a sheet of store-bought puff pastry. Sweet or savory, the sky’s the limit! This rustic tomato tart is so lovely. It’s a perfect summer appetizer or even a light meal with a salad. It’s great for get-togethers not only because it’s delicious and people will love it but a golden puff pastry always looks impressive. Plus, this is a super easy recipe! Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Puff pastry tomato tart
- sheet of store-bought puff pastry – you can also make your own if you’re into that kind of thing
- fresh tomatoes – I used heirloom tomatoes, but you can use any combination of tomatoes for this. Larger varieties that work well include heirloom and beefsteak, as these contain more meat inside than liquid. Smaller varieties like cherry tomatoes and grape tomatoes can work well, too! You can also mix and match a variety of tomatoes on the same tart!
- fresh mozzarella
- parmesan cheese
- olive oil
- garlic
- fresh basil
- sea salt
- egg
How to make puff pastry tomato tart
STEP 1: Preheat Oven
Preheat your oven to 425F.
STEP 2: Thaw Pastry
Remove a sheet of puff pastry from the package (from frozen) and allow it to thaw at room temperature while you slice tomatoes and cheese.
STEP 3: Add Toppings
Place sliced tomatoes on paper towels to remove excess moisture and slice a ball of fresh mozzarella into 1/4 thick slices. I used about 5 oz of cheese. So you can buy an 8 oz ball of mozzarella but you probably won’t use all of it.
STEP 4: Roll dough
It will take about 30 minutes for the pastry to thaw enough to be pliable so you can roll it out a bit.
Place it on a lightly floured surface and use a rolling pin to roll it to about an inch larger on each side.
STEP 5: Transfer to prepared baking sheet
Transfer the dough to a large baking sheet lined with parchment paper.
STEP 6: Brush on oil and garlic
Add 1 tbsp olive oil and a clove of minced/pressed garlic to the dough and use a pastry brush to brush evenly over the surface of the dough, leaving about 1 inch around each edge.
STEP 7: Arrange tomatoes
Arrange tomato slices slightly overlapping in rows to cover the area of the pastry with the oil + garlic. Tuck slices of mozzarella throughout the tomatoes in any pattern you see fit. Top with freshly grated parmesan cheese.
STEP 8: Fold edges
Fold edges over the filling and use a pastry brush to brush the edges with the egg wash.
STEP 9: Bake
Bake for 25 minutes, or until edges are golden brown.
STEP 10: Rest
Dab any excess liquid with a paper towel and allow the tart to rest for 15-20 minutes before topping with a sprinkle of sea salt and fresh basil leaves. Drizzle with remaining olive oil. Cut into desired-sized pieces with a sharp knife and serve. Enjoy!
Storage Instructions
Store in an airtight container in the fridge in an airtight container for up to 3 days.
Additions and Substitutions for Puff Pastry Tomato Tart
It’s hard to go wrong with juicy tomatoes, mozzarella cheese, and flaky pastry, but you can also try adding or swapping out some of the ingredients with these ideas:
- Drizzle on a bit of balsamic vinegar after you remove the tart from the oven
- Try topping with a bit of freshly ground black pepper
- Swap out the basil for other fresh herbs such as oregano or thyme
- Swap out mozzarella with cream cheese, goat cheese or gruyere cheese
Reheating Instructions for Puff Pastry Tomato Tart
For best results, reheat these tomato puff pastry tarts in the oven or toaster oven until warmed. You can also reheat these in the microwave, but it will result in a soggier pastry.
Tried this Puff Pastry Tomato Tart?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
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More like Puff Pastry Tomato Tarts
Puff Pastry Tomato Tart
This puff pastry tomato tart recipe is one you will want to make over and over again! It’s so simple to make, stunning, and a super yummy way to enjoy beautiful summer tomatoes.
Ingredients
- 1 sheet thawed store-bought puff pastry
- 2–3 small to medium-sized heirloom tomatoes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 5 oz fresh mozzarella
- 1 egg, beaten
- sea salt and fresh basil for topping
Instructions
- Preheat oven to 425F and remove puff pastry from the freezer to thaw at room temp.
- Slice the tomatoes about 1/4-1/2 inch thick and place on paper towels to remove excess moisture.
- Once pastry is pliable, place on a lightly-floured work surface and use a rolling pin to roll it out about 1 inch wider on each side.
- Transfer the dough to a large baking sheet lined with parchment paper.
- Brush the pastry with 1 tbsp olive and minced garlic and spread evenly over the surface of the dough, leaving 1 inch around each edge.
- Arrange tomato slices in slightly overlapping lines to cover the area where you spread the oil and garlic. Then tuck slices of cheese through the tomatoes. Top with freshly grated parmesan cheese.
- Fold edges over the tomatoes, press at the corners to seal. Brush edges with beaten egg.
- Bake for 25-30 minutes, until edges of the tart are golden brown. If there is excess liquid from the tomatoes, use a paper towel to blot.
- Allow the tart to cool for about 15 minutes before sprinkling with sea salt, fresh basil and drizzling with remaining 1 tbsp of olive oil.
- Serve and enjoy!
Looking for more yummy sides and appetizer recipes?
Look no further than our Easy Sides and Appetizers E-Book, featuring 10 Simple Sides and Appetizers for any occasion!
