Savory Tomato Basil Tart (Printable version)

Golden pastry crust layered with ripe tomatoes, fragrant basil, and melted cheeses on a flaky base.

# List of ingredients:

→ Crust

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

→ Filling

02 - 3-4 medium ripe tomatoes, sliced (about 14 oz)
03 - 5 oz fresh mozzarella cheese, sliced
04 - 2/3 cup grated Parmesan cheese
05 - 1 large egg
06 - 1/2 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 oven to 400°F. Roll out puff pastry and line a 9-inch tart pan, trimming excess. Prick base thoroughly with fork.
02 - Spread Dijon mustard evenly over the pastry base.
03 - Whisk together egg, crème fraîche, half the Parmesan, chopped basil, salt, and pepper. Pour mixture over pastry.
04 - Arrange mozzarella slices over filling, then layer tomato slices attractively. Drizzle with olive oil and sprinkle remaining Parmesan.
05 - Bake for 30-35 minutes until pastry is golden brown and filling is set.
06 - Let cool slightly. Garnish with additional fresh basil. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The Dijon mustard base creates this incredible subtle heat that most people cant quite identify but everyone keeps asking about
  • It somehow manages to feel fancy enough for dinner guests but simple enough for a Tuesday night when youre tired
  • The contrast between the flaky pastry and that creamy custard filling is absolutely addictive
02 -
  • Patting your tomato slices dry with paper towels is the difference between a crisp bottom crust and a disappointing soggy one
  • The mustard layer might seem too thin but trust the process—it creates this incredible depth that nobody can quite identify
  • This tart actually tastes better at room temperature than piping hot, so feel free to make it ahead
03 -
  • If your pastry starts getting too soft while working with it, pop it in the freezer for 5 minutes—it firms right back up
  • The tomatoes will shrink during baking, so layer them more generously than you think necessary

Go back