Tomato Basil Mozzarella Puff Pastry Tart

Tomato Basil Mozzarella Puff Pastry Tart
Hi Everyone! 3 flavors that taste amazing together: Tomato, Basil and Mozzarella. I love this combination!

These flavors remind me of Summer, refreshing, yet satisfying. Savory flavors, yet there’s sweetness in the ripe tomatoes.

All you need are these fresh ingredients and some frozen (thawed) puff pastry.  I usually always have some in my freezer and put it in the refrigerator the day before I want to use it so it can thaw.

This Tomato Basil Mozzarella Puff Pastry Tart is a nice alternative to a traditional pizza and there’s no dough-making required!

The ingredients matter, make sure you use fresh basil, ripe tasty tomatoes, your favorite tomato/pasta sauce and good quality cheeses.

This Tomato Basil Mozzarella Puff Pastry Tart is perfect for when you need to put together a tasty meal fast.

Tomato Basil Mozzarella Puff Pastry Tart
Prep Time: 10 min
Cook Time: 35

Ingredients

•     1 teaspoon olive oil
•     1 tablespoon balsamic vinegar
•     2 cloves garlic, crushed
•     1 red onion, peeled and thinly sliced
•     1-2 basil leaves, thinly sliced
•     2 plum tomatoes, sliced at an angle and tossed ½ teaspoon olive oil
•     2 large balls fresh mozzarella (8.8oz / 250g), drained and sliced
•     1 sheet frozen puff pastry, defrosted
•     sea salt
•     egg wash
•     pomegranate molasses, to drizzle

Instructions

1. Preheat the oven to 350°F / 180°C.
2. Heat the olive oil in a pan and gently cook the red onions and garlic over low-medium heat until softened and caramelised.
3. Add the vinegar to deglaze the pan and cook until all the liquid has evaporated and you are left with jammy, soft onions.
4. In the meantime, roll out the puff pastry and line the greased tart tin(s). Use a fork to pierce holes into the base of the pastry, then lay over parchment paper over and fill with baking beans. Blind bake in the oven for 5 minutes, then carefully remove the baking beans and parchment and bake for an additional 5 minutes.
5. Remove from the oven and spread the jammy red onions into the partially-baked tart cases.
6. Arrange the sliced tomatoes and mozzarella in the tart in a concentric circle. Scatter over some basil leaves and use an egg wash on the rim of the tart. Place back in the oven for 20-25 minutes until the cheese has melted.
7. Remove from the oven and once it is safe enough to handle, carefully remove the tart from the tin and season with sea salt before drizzling with pomegranate molasses.

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