Savory Tomato Basil Tart

The first time I made this tart was on a rainy Sunday when my friend Sarah announced she was coming over with fresh tomatoes from her garden. I had puff pastry in the freezer and not much else, but sometimes those thrown-together meals become the ones everyone asks for again and again.

Last summer I made six of these tarts for a rooftop dinner party, cutting them into small squares as appetizers. Every single person asked for the recipe, but the real magic happened when I served one warm for brunch the next morning with a simple arugula salad on the side.

Ingredients

• Puff pastry sheet: Keep it cold until you are ready to use it, and work quickly when lining the pan to prevent shrinking
• Ripe tomatoes: Slice them about 1/4 inch thick and pat them gently with paper towels to remove excess moisture
• Fresh mozzarella: Drain it well and slice it just before assembling to prevent the crust from becoming soggy
• Crème fraîche or heavy cream: This creates the silky custard that binds everything together into something elegant
• Dijon mustard: Spread it thinly over the pastry base to create a subtle sharp note that cuts through the richness
• Fresh basil: Add it to the custard and save some for garnish because its bright flavor wakes up the whole dish

Instructions

Prepare the pastry:

Roll out the puff pastry and carefully press it into your tart pan, trimming any excess that hangs over the edges. Prick the base all over with a fork, which helps prevent air bubbles from forming as it bakes.

Add the secret layer:

Spread the Dijon mustard evenly over the bottom of the pastry crust. This thin layer might seem strange, but it creates a foundation of flavor that makes the whole tart taste more complex.

Make the creamy custard:

Whisk together the egg, crème fraîche, half of the Parmesan, chopped basil, salt, and pepper until smooth. Pour this mixture carefully over the mustard layer, spreading it to the edges.

Bake to golden perfection:

Bake at 200°C for 30 to 35 minutes until the pastry is deeply golden and the filling is set. The tomatoes should be slightly blistered and the cheese bubbly.

Save

My neighbor called it the tomato pizza, and soon she was requesting it for every book club meeting. There is something about the way the flavors meld as the tart cools that makes it taste even better than it smells while baking.

Make It Your Own

I have swapped in goat cheese when mozzarella felt too mild, and adding thinly sliced shallots between the tomato layers creates a subtle sweetness. Herbes de Provence or a pinch of red pepper flakes in the custard can turn this into something entirely new.

Perfect Pairings

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. In summer, nothing beats this tart with a chilled glass of rosé and good conversation at the table.

Timing Your Bake

The tart needs those last few minutes in the oven to achieve the golden crust that makes it irresistible. Serve it warm or at room temperature, which makes it ideal for entertaining.

• You can assemble everything up to four hours ahead and bake when guests arrive
• Leftovers reheat surprisingly well in a 180°C oven for about 10 minutes
• The flavors actually improve after sitting for a few hours, so do not stress about perfect timing

Save

Every time I serve this now, I think of that rainy afternoon with Sarah and her garden tomatoes, and how the best recipes often start with simple ingredients and good company.

Common Questions

→ Can I make this tart ahead of time?

Yes, you can prepare the tart up to 4 hours in advance. Serve it warm or at room temperature—it tastes delicious either way. The flavors actually develop more as it sits.

→ What type of tomatoes work best?

Roma or vine-ripened tomatoes are ideal because they're meaty and hold their shape during baking. Avoid overly juicy tomatoes that might make the crust soggy.

→ Can I use homemade pastry instead?

Absolutely. Homemade shortcrust or puff pastry works wonderfully. Just ensure it's fully chilled before lining the pan to prevent shrinking during baking.

→ How do I prevent a soggy bottom crust?

Pricking the pastry base with a fork and spreading the Dijon mustard helps create a barrier. You can also blind-bake the crust for 8-10 minutes before adding the filling.

→ What cheeses can I substitute for mozzarella?

Goat cheese, feta, or Gruyère all work beautifully. Each brings a distinct flavor profile—goat cheese adds tang, feta provides saltiness, and Gruyère offers nuttiness.

→ Can I add other vegetables?

Yes, thin slices of zucchini, roasted red peppers, or caramelized onions make excellent additions. Just pat vegetables dry to avoid excess moisture.