Don't judge a tart by its name. The name "tart" sounds all sweet and pretty and dainty. This is not. This puff pastry tomato tart is absolutely the most rough and tumble "tart" you've ever had the pleasure to meet. And because of how fast and simple it is to make it has the grand distinction of being a "lazy" recipe.
Go Tomato Tart!
This recipe calls for fresh tomatoes, fresh basil, and mozzarella. (If you don't have fresh basil it will still taste good! Dried will work fine.). The puff pastry makes it flaky and adds a little bit of sweetness, and a lot bit of ease.
This recipe is perfect for the almost summer months, or later in the summer. It's fresh, warm, and easy enough that you can whip it up last minute and spend most of your day outside.
Fair warning: the puff pastry is flaky, light, and oh so delectable. But it's also flaky, light, and oh so crumbly. Make sure you eat it on a plate.
- 1 puff pastry sheet
- 1 large tomato
- 1 beaten egg
- ½ cup Parmesan, gouda, or feta
- ½ tsp salt
- ¾ cup mozzarella cheese
- 2 tbsp olive oil
- 1 clove fresh garlic, minced
- fresh basil
- Slice tomatoes fairly thin and place on paper towel. Sprinkle with salt. Let sit for over 30-45 minutes
- Place puff pastry sheet on baking sheet lined with parchment paper.
- Brush puff pastry with beaten egg.
- Cover puff pastry with parmesan cheese.
- Poke with a fork all over.
- Place puff pastry in 425 degree oven and bake for 20 minutes. Let cool a bit.
- Meanwhile, use a paper towel to dab off the liquid on the top of the tomatoes. Place tomatoes on top of cooled pastry.
- Cover with mozzarella cheese.
- Mix olive oil and garlic together. Brush on top of cheese.
- Bake the tart for 10-15 more minutes.
- After removing from oven sprinkle with fresh basil.