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Tomato Puff Pastry Tart with Mozzarella and Basil Recipe

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4.1 from 15 reviews

This Tomato Puff Pastry Tart with Mozzarella is a delightful and elegant savory tart featuring flaky puff pastry topped with caramelized onions, garlic, tangy Dijon mustard, fresh tomato slices, creamy mozzarella, and Parmesan cheese. Finished with fresh basil, flaky sea salt, black pepper, and a drizzle of balsamic glaze, this recipe makes a perfect appetizer, light lunch, or party dish that’s bursting with Mediterranean flavors.

Ingredients

Pastry

  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Vegetables & Aromatics

  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 to 3 medium Roma tomatoes (or 2 large heirloom tomatoes), sliced ¼-inch thick
  • ¼ cup fresh basil leaves, torn or thinly sliced

Oils & Vinegars

  • 2 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • Balsamic glaze (for drizzling)

Cheeses

  • 8 ounces fresh mozzarella, drained well, patted very dry, and sliced
  • ¼ cup Parmesan cheese, freshly grated

Other Seasonings

  • 1 tablespoon Dijon mustard
  • Flaky sea salt (to taste)
  • Ground black pepper (to taste)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for baking the tart.
  2. Caramelize the onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and cook, stirring occasionally, until they are softened and lightly caramelized, about 12 to 15 minutes.
  3. Add garlic: Stir in the minced garlic and cook for 1 minute more until fragrant, enhancing the flavor base of the tart.
  4. Deglaze with balsamic vinegar: Pour in the balsamic vinegar and cook for another 1 to 2 minutes until the liquid evaporates, giving the onions a sweet and tangy depth. Remove from heat and let cool slightly.
  5. Prepare tomatoes: Lay the tomato slices on paper towels, lightly salt them to draw out moisture, let sit for 10 minutes, then pat the tops dry with paper towels to ensure the tart won’t be soggy.
  6. Prepare the puff pastry: Place the thawed puff pastry sheet on the baking sheet. Roll it out lightly into a 10×14-inch rectangle if necessary. Score a 1-inch border around the edges using a sharp knife without cutting all the way through, and prick the center all over with a fork to prevent excessive puffing.
  7. Assemble the tart: Spread the Dijon mustard evenly over the center inside the border. Sprinkle the grated Parmesan cheese on top of the mustard. Then evenly spread the caramelized onion and garlic mixture over the cheese. Arrange the tomato slices and sliced mozzarella in overlapping rows or a decorative pattern on top.
  8. Apply egg wash: Brush the entire puff pastry border with the beaten egg to achieve a golden and shiny crust after baking.
  9. Bake the tart: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until the pastry is puffed and deep golden brown, and the cheese is melted and bubbly. If any excess liquid forms on top, gently blot it with a paper towel immediately after baking to keep the tart crisp.
  10. Garnish and serve: Let the tart cool for 5 minutes. Sprinkle fresh basil leaves, flaky sea salt, and ground black pepper on top. Finish by drizzling with balsamic glaze just before serving to add a sweet and tangy contrast.

Notes

  • Ensure the mozzarella is well-drained and patted dry to prevent sogginess in the tart.
  • Using parchment paper helps prevent the pastry from sticking and makes cleanup easier.
  • You can substitute Roma tomatoes with heirloom tomatoes for a sweeter, more colorful tart.
  • The Dijon mustard adds a tangy base layer that complements the sweetness of caramelized onions and tomatoes.
  • Resting the tart after baking helps the flavors meld and prevents burning your mouth on hot cheese.
  • Leftovers can be stored in the refrigerator and reheated gently in the oven to preserve the crispiness of the pastry.

Find it online: https://bitezly.com/tomato-puff-pastry-tart-with-mozzarella-and-basil-recipe/