Savory Tomato Basil Tart (Printable)

Golden pastry with tomatoes, basil, and melted cheese on a flaky crust

# What You Need:

→ Crust

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

→ Filling

02 - 3-4 medium ripe tomatoes, sliced (about 14 ounces)
03 - 5 ounces 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 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 oven to 400°F. Roll out puff pastry and line a 9-inch tart pan, trimming excess. Prick base with fork.
02 - Spread Dijon mustard evenly over pastry base.
03 - Whisk together egg, crème fraîche or heavy cream, half the Parmesan, chopped basil, salt, and pepper. Pour over pastry.
04 - Arrange mozzarella slices evenly over filling. Layer tomato slices attractively on top and drizzle with olive oil.
05 - Sprinkle remaining Parmesan over tomatoes.
06 - Bake for 30-35 minutes until pastry is golden and filling is set.
07 - Cool slightly, garnish with additional fresh basil, and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The custard filling keeps everything moist while the pastry gets impossibly crispy
  • You can assemble it ahead and bake when guests arrive
  • Leftovers taste even better the next day for breakfast
02 -
  • Room temperature tomatoes release less water during baking
  • The custard should be poured cold to prevent the pastry from getting soggy
  • Letting the tart rest before slicing is crucial or the filling will run
03 -
  • Sprinkle a layer of grated Parmesan directly on the pastry before the mustard to create a waterproof barrier
  • Arrange tomato slices in your prettiest pattern since this will be the presentation side

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