Tomato & Mozzarella Tart
Get ready to impress with this gorgeous Tomato & Mozzarella Tart that's as easy to make as it is delicious. This recipe is perfect for those lazy summer days when you want something fresh and flavorful without spending hours in the kitchen. Feel free to whip up your favorite galette dough to take this tart to the next level but if you're all about keeping things quick and easy, a high-quality store-bought puff pastry will do the trick just fine.
The best part of this Tomato & Mozzarella Tart is its simplicity, and I guess the deliciously buttery and flaky crust combined with juicy heirloom tomatoes. Roasting the heirloom tomatoes first deepens their flavor, while a layer of Dijon mustard adds a tangy kick that complements the richness of the mozzarella. Top it all off with a drizzle of garlic-infused oil for a burst of brightness in every bite. Whether you're hosting a summer brunch or trying to save those tomatoes hanging on for dear life on your counter, this tart is a go-to I keep in my back pocket.
Tomato tart tips
If you’re a pastry queen, please sub in your favorite galette dough and elevate this baby even more. Or, you know, just don’t and join in my lazy girl summer approach by keeping things quick and easy with a store-bought puff pastry. If you go that route, do opt for a higher quality frozen dough if you can swing it. My favorite is Dufour.
She’ll keep in the fridge for a couple days after you bake. Just reheat in the oven or toaster oven when you’re ready to enjoy more. 350 degrees for 8-10 minutes should do the trick.
If you’re in the mood for a glass of wine, grab a crisp, dry white, like a Sauvignon Blanc, or a chilled French Rosé to pair alongside this acidic but buttery pastry!
Tomato & Mozzarella Tart
This quick but flavorful Tomato & Mozzarella Tart features roasted heirloom tomatoes, creamy mozzarella, and a flaky puff pastry crust that’s perfect for an easy and impressive summer dish.
Ingredients
- 3 heirloom tomatoes
- olive oil
- kosher salt
- fresh cracked pepper
- ½ lemon, quartered
- 2 garlic cloves, thinly sliced
- 1 puff pastry sheet (I like Dufour)
- 2 tablespoons dijon mustard
- 1 small shallot, thinly sliced
- 2-3 bocconcini mozzarella balls, sliced
- flake salt
Instructions
- Preheat the oven to 400 degrees.
- Cut 3 heirloom tomatoes into 1/4” slices and place flat on a baking sheet. Drizzle with olive oil, sprinkle generously with salt and a few cranks of fresh cracked pepper over top. Bake for 20 minutes to release some of the juices and deepen the flavors.
- While the tomatoes roast, cut ½ of a lemon into 4 slices and place in a small glass bowl. Save the other lemon half for another recipe. Bring 3 tablespoons of olive oil to a simmer in a small pot over medium high heat. Add 2 thinly sliced garlic cloves and saute for 1 minute. Pour the simmering garlic oil over the lemon slices and set aside to cool and marinate.
- On a floured surface, unwrap your puff pastry, dust lightly with flour and shape into a 12” circle. Transfer to a parchment-lined baking sheet and brush with 2 tablespoons of dijon mustard, leaving a 1” border around the edges untouched. Keep the dough cold until the tomatoes are done roasting.
- Thinly slice a shallot and place half of them on top of the mustard. Layer the partially roasted tomatoes over the shallots and mustard then top with the remaining shallots and a big drizzle of the garlic lemon oil.
- Fold the crust over to just overlap the edge of the tomatoes and pinch the corners closed. Whisk one egg with a splash of water and brush the exposed edges of the pastry with the egg wash.
- Bake the galette until the edges are golden and flaky and the bottom has crisped up, about 30 minutes. Take the mozzarella out of the fridge and slice each into three pieces while it’s still cold. Set it aside and let it come up to room temp while the galette bakes.
- When the galette has crisped up, remove from the oven, add the sliced mozzarella and bake for an additional 5 minutes to soften the cheese. Allow the galette to cool for a few minutes before slicing.
- Squeeze one of the lemon wedges all over the top and finish with a pinch of flake salt and a few cranks of fresh cracked pepper. Garnish with fresh, torn basil and serve with the remaining garlic oil lemon wedges.
