Savory Tomato Basil Tart (Printable)

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

# What You Need:

→ Crust

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

→ Filling

02 - 3–4 medium ripe tomatoes, sliced (approximately 14 ounces)
03 - 5.5 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

# Steps:

01 - Preheat the oven to 400°F. Roll out the puff pastry and line a 9-inch tart pan, trimming any excess pastry. Prick the base thoroughly with a fork to prevent bubbling during baking.
02 - Spread the Dijon mustard evenly over the entire surface of the pastry base using the back of a spoon or an offset spatula.
03 - In a mixing bowl, whisk together the egg, crème fraîche (or heavy cream), half of the grated Parmesan, chopped basil, salt, and pepper until smooth and well combined.
04 - Pour the cream mixture evenly over the mustard-coated pastry. Arrange the mozzarella slices in a single layer over the filling, then arrange the tomato slices in an overlapping pattern on top. Drizzle with olive oil.
05 - Sprinkle the remaining Parmesan cheese evenly over the tomato layer, ensuring the edges are covered for even browning.
06 - Bake for 30–35 minutes, or until the pastry edges are golden brown and the filling is set with no visible liquid movement. The tomatoes should be slightly shriveled and aromatic.
07 - Allow the tart to cool in the pan for 10 minutes to set. Garnish with additional fresh basil leaves before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The custard filling creates this incredibly silky texture that balances the bright acidity of ripe tomatoes
  • It looks fancy but comes together in under an hour with minimal prep work
  • Leftovers taste even better the next day at room temperature
02 -
  • Never skip drying your tomatoes on paper towels before arranging them on the tart. Even ten minutes of draining prevents a soggy bottom.
  • Let the tart cool for at least 15 minutes before slicing. The custard needs time to set or it will ooze everywhere when you cut it.
  • This tart is best served the day it is made, but leftovers reheat beautifully in a 180°C (350°F) oven for 10 minutes.
03 -
  • Brush the exposed pastry edges with beaten egg before baking for an extra golden, professional finish
  • Use a mandoline slicer for the tomatoes to get perfectly even slices that cook uniformly

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