Tomato Mozzarella Tart Recipe

Summer is making sure it’s being heard loud and clear this week; it’s hot, hot, hot and humid as all get out. I do not embrace the heat. I run and hide from it in the blasting air conditioning as long as humanly possible. A walk to the mailbox makes me miserable. However, the blazing sun does mean wonderful things for all of those garden plants that thrive in the sunshine, including tomatoes! My mom’s garden is about to burst with a bounty, so I wanted to start stocking up on recipes that would make wonderful use of the fresh-from-the-garden produce. I think that an easy puff pastry tart with fresh tomatoes, mozzarella and Parmesan cheeses, along with fresh basil fits the bill nicely.
In the interest of full disclosure, I have to tell you that I’m not a huge tomato fan. I’m not sure how it happened, seeing as how everyone in my family except for me would rush out to my grandfather’s garden, pick fresh tomatoes, slice and eat them right then and there with a sprinkle of salt. You may as well have been trying to feed me Brussels sprouts. I wanted no part of it. I’ve gotten better as I’ve gotten older, tolerating tomatoes on sandwiches, burgers and white pizzas. I’ve eased myself into tomatoes to the point where I absolutely loved this tart… which is basically all tomato. It’s really a wonderful way to let the fresh flavor of the tomato shine through. I honestly surprised myself by how much I enjoyed this!

The puff pastry crust is topped with Parmesan and mozzarella cheeses, then tomato slices are layered on and drizzled with garlic and olive oil. Once baked, the tart is sprinkled with fresh basil. This would be something perfect to serve for brunch, lunch or as an appetizer. My Chief Culinary Consultant and I shared this for lunch; you could easily make a larger version by combining both puff pastry sheets in the package and doubling everything else in the recipe.

I’m determined to show summer who’s boss by making the most out of a hot, humid situation. Bring on the fresh garden veggies!

Tomato Mozzarella Tart Recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/4-1/2 cup tomato sauce , You can use your favorite pasta sauce *make sure the sauce isn't too heavy so it doesn't weigh down the puff pastry
• 1 large ripe tomato, sliced, you can substitute grape, cherry or another type of tomato
• 1/4 teaspoon kosher salt, or more to taste
• 1/2 teaspoon Italian seasoning, or more to taste
• 1/4 cup fresh basil, sliced, use amount to taste
• 1-2 tablespoons shredded or shaved Parmesan cheese, optional, to taste
• 8 ounces (226 grams) Mozzerella ball, sliced, I used a 8 ounce ball of mozzarella but you can use the amount you want to taste, anywhere between 4-8 ounces
• 1/4 teaspoon fresh ground black pepper, for serving, to taste

Instructions

1. Make sure frozen puff pastry is thawed before starting.
2. Preheat oven to 400 degrees F (or recommended temperature as per the puff pastry brand you are using).
3. Prepare a baking sheet by lining it with parchment paper.
4. Place unfolded, thawed puff pastry in the middle of the parchment paper.
5. Spread the tomato sauce evenly over the puff pastry, leaving a 1/2-1 inch space along the edges.
6. Evenly place the tomato slices over the tomato sauce.
7. Evenly place the mozzarella slices over the tomatoes and sauce.
8. Evenly add the fresh, sliced basil over the the ingredients. Tomato Basil Mozzarella Puff Pastry Tart www.lifeslittlesweets.com
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10. Sprinkle kosher salt over the top of the tart, you can add some fresh ground black pepper now or wait until serving to add. Tomato Basil Mozzarella Puff Pastry Tart www.lifeslittlesweets.com
11. Bake at 400 degrees for 12-15 minutes or until puff pastry is light golden. Be careful not to let the delicate puff pastry burn. Important: Refer to your particular puff pastry brand's baking instructions.
12. Serve with shredded or shaved Parmesan cheese and more salt and pepper to taste. Enjoy!

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