Savory Tomato Basil Tart (Printable)

Golden pastry crust layered with ripe tomatoes, mozzarella, and fresh basil for an elegant French-inspired dish.

# What goes in:

→ 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 ounces fresh mozzarella cheese, sliced
04 - 2 ounces 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

# Directions:

01 - Preheat the oven to 400°F. Roll out the puff pastry and line a 9-inch tart pan, trimming excess. Prick the base with a fork.
02 - Spread Dijon mustard evenly over the base of the pastry.
03 - In a bowl, whisk together the egg, crème fraîche or heavy cream, half of the Parmesan, chopped basil, salt, and pepper. Pour this mixture over the pastry base.
04 - Arrange mozzarella slices evenly over the filling, then layer tomato slices attractively on top. Drizzle with olive oil.
05 - Sprinkle the remaining Parmesan over the tomatoes.
06 - Bake for 30-35 minutes, or until the pastry is golden and the filling is set.
07 - Let cool slightly before garnishing with additional fresh basil. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The Dijon mustard creates this incredible subtle tang that everyone notices but cannot quite place
  • It manages to taste impressive enough for dinner guests while being simple enough for a Tuesday night
02 -
  • Tomatoes release a lot of water during baking, so really ripe ones can make the bottom slightly soggy if you slice them too thick
  • The custard should not be too runny before it goes into the oven or it will take forever to set properly
03 -
  • If your tomatoes are exceptionally juicy, layer them on paper towels for ten minutes before arranging them on the tart
  • A sprinkle of herbes de Provence or thyme between the tomato layers adds another layer of flavor that really works

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