Savory Tomato Basil Tart (Printable)

Ripe tomatoes and fresh basil meet creamy cheese on buttery pastry.

# What You'll Need:

→ Crust

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

→ Filling

02 - 3–4 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 Make It:

01 - Preheat the oven to 400°F. Roll out the puff pastry and line a 9-inch tart pan, trimming any excess pastry from the edges. Prick the base thoroughly with a fork to prevent air bubbles during baking.
02 - Spread the Dijon mustard evenly over the entire surface of the pastry base using the back of a spoon or small spatula.
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 and smooth.
04 - Pour the cream mixture evenly over the prepared pastry base. Arrange the mozzarella slices in a single layer over the filling, then layer the tomato slices on top in an attractive pattern. Drizzle with olive oil.
05 - Sprinkle the remaining Parmesan cheese generously over the top of the tomato layer.
06 - Bake for 30–35 minutes, or until the pastry is golden brown and crisp, and the filling is set and bubbling around the edges.
07 - Allow the tart to cool slightly for about 5–10 minutes before garnishing with additional fresh basil leaves. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The mustard base is a secret weapon that adds a subtle hum of flavor most people cant quite identify but absolutely love
  • It looks impressively elegant but comes together in under an hour with minimal active prep time
  • Works equally well for a fancy brunch dressed up or a weeknight dinner in your sweatpants
02 -
  • Tomatoes release a shocking amount of water when baked so pat them dry before arranging and do not be tempted to add more than the recipe calls for
  • The custard should not be poured too thickly or it will never fully set in the center
  • This tart must cool for at least 10 minutes before slicing or you will end up with a delicious mess rather than neat wedges
03 -
  • If using frozen puff pastry, thaw it in the refrigerator overnight rather than on the counter for more even rolling
  • Brush the exposed pastry edges with beaten egg before baking for an irresistible golden finish

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