Savory Tomato Basil Tart (Printable)

Buttery puff pastry topped with sliced tomatoes, fresh basil, and creamy cheese filling. Ready in under an hour.

# What You'll Need:

→ Crust

01 - 1 sheet (approximately 9 oz) ready-made puff pastry or shortcrust pastry, thawed if frozen

→ Filling

02 - 3 to 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 tablespoons fresh basil leaves, chopped (plus extra for garnish)
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F. Roll out the puff pastry and line a 9-inch tart pan, trimming any excess pastry. Prick the base all over with a fork.
02 - Spread the Dijon mustard evenly over the base of the pastry.
03 - In a mixing bowl, whisk together the egg, crème fraîche (or heavy cream), half of the Parmesan cheese, chopped basil, salt, and pepper until well combined. Pour this mixture evenly over the pastry base.
04 - Arrange the mozzarella slices evenly over the cream filling. Layer the tomato slices attractively on top of the cheese and drizzle with olive oil.
05 - Sprinkle the remaining Parmesan cheese evenly over the tomatoes.
06 - Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is set.
07 - Let the tart cool slightly before garnishing with additional fresh basil leaves. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The combination of ripe tomatoes and creamy filling creates an irresistible balance of bright and rich flavors
  • It looks stunning coming out of the oven but requires surprisingly little effort
  • Leftovers taste even better the next day, if you somehow manage to have any
02 -
  • Soggy bottoms happen when tomatoes release too much water into the custard, so pat those slices dry with paper towels first
  • The tart needs to cool for at least 15 minutes before slicing or the custard will run everywhere
03 -
  • If using store-bought puff pastry, choose an all-butter version rather than those made with vegetable oil
  • The mustard layer might seem strange, but trust the process and do not skip it

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