Savory Tomato Basil Tart (Printable Version)
Flaky pastry crust layered with seasonal tomatoes, creamy mozzarella, and fragrant fresh basil for an impressive yet simple vegetarian main.
# What You'll Need:
→ Crust
01 - 1 sheet (approximately 9 oz) ready-made puff pastry or shortcrust pastry, thawed if frozen
→ Filling
02 - 3–4 medium ripe tomatoes, sliced (approximately 14 oz)
03 - 5 oz fresh mozzarella cheese, sliced
04 - 2 oz grated Parmesan cheese
05 - 1 large egg
06 - ½ cup crème fraîche or heavy cream
07 - 2 tbsp fresh basil leaves, chopped (plus extra for garnish)
08 - 1 tbsp Dijon mustard
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Roll out the puff pastry and line a 9-inch tart pan, trimming excess. Prick the base with a fork.
02 - Spread Dijon mustard evenly over the base of the pastry.
03 - In a bowl, whisk together the egg, crème fraîche (or heavy cream), half of the Parmesan, chopped basil, salt, and pepper. Pour this mixture over the pastry base.
04 - Arrange mozzarella slices evenly over the filling, then layer tomato slices attractively on top. Drizzle with olive oil.
05 - Sprinkle the remaining Parmesan over the tomatoes.
06 - Bake for 30–35 minutes, or until the pastry is golden and the filling is set.
07 - Let cool slightly before garnishing with additional fresh basil. Serve warm or at room temperature.
# Expert Advice:
01 -
- It looks impressive but comes together in under an hour with mostly pantry ingredients
- The combination of tangy mustard creamy custard and sweet tomatoes creates layers of flavor that keep people guessing
02 -
- Let the tart cool for at least 15 minutes before slicing, or the custard will not hold its shape
- Patting the tomato slices dry prevents the bottom crust from becoming soggy during baking
03 -
- Use a rimless baking sheet under your tart pan for easy transfer in and out of the oven
- Freeze extra puff pastry wrapped tightly for up to three months for impromptu tarts