My quick and easy puff pastry tomato tart is a super delicious seasonal summer dish. It is absolutely brilliant for summer parties, events and picnics. The puff pastry tomato and mozzarella tart is perfect for using up all your fresh home-grown tomatoes! Serve with a few fresh basil leaves to really add some extra aroma and taste to the finished tomato tart.
I love tomatoes. There are so many varieties and the different flavours are just incredible! Whenever I see unusual tomatoes I always end up buying them.
When I visited the Wimbledon Village Farmers’ Market I found the iconic Tomato Stall from Isle of Wight tomato had a stall. The varieties they had were incredible and the tomatoes alone were the ultimate in food porn. Read more about my trip to the Farmers’ market.
I came away with 3kgs of tomatoes from The Tomato Stall. They were incredible! So of course I’ve used them in a few recipes. This is my first one… I hope you enjoy this easy tomato tart.
Roasting the tomatoes really brings out their gorgeous colours for the easy puff pastry tomato tart. The puff pastry base was flaky and crisp. The garlic and chilli layer packed a punch and the tomatoes with mozzarella and basil bought this together to be an incredible dish. The mix of sizes and colours of tomato slices made it a truly beautifuleasy tomato garlic tart meal.
The Isle of Weight Tomato Stall
Tomatoes have been growing in the rich and fertile Arreton Valley for over 30 years. The Isle of Weight’s unique climate and location boasts some of the best sunshine levels in the UK. This helps them to grow some of Britain’s tastiest tomatoes.
Started in 2007 to showcase speciality organic and conventional tomato varieties are grown in their Isle of Wight nursery. From fields, the crop goes straight to the consumer.
The reception of the tomatoes received at the markets was overwhelming and the love of the brand and the produce only grows each year.
How about this simple tomato tart?
This is such an easy tomato tart. It only uses a few ingredients and tastes absolutely gorgeous.
The base of the easy puff pastry tomato tart is puff pastry, topped with cooled onion and garlic. Lay the tomato slices over the top and tear apart the fresh mozzarella and sprinkle over the top. Bake it and that’s all it takes to make this easy tomato mozzarella tart. It’s sure to be a family favourite from the minute it comes out the oven!
Under the thick layer of juicy tomatoes is a really simple onion, garlic, chilli and basil layer which adds such a rich flavour to the tart. I’m always so happy with how thiseasy tomato garlic tart looks. The garlic although hidden really boosts the flavour.
Breaking up a ball of mozzarella and scatter it over the tomatoes on the easy puff pastry tomato tart. Add a few basil leaves too. They will dry out in the oven but they still look good and taste great. Plus, basil goes so perfectly with tomatoes and mozzarella that it just wouldn’t be complete without it!
Why you’ll love this easy puff pastry tomato tart recipe
Roasting the tomatoes really brings out their gorgeous colours.
The tomato pastry tart base is flaky and crisp.
The garlic and chili layer packed a punch and the tomatoes with mozzarella and basil bought this together to be an incredible dish.
The mix of sizes and colours of tomato slices made it a truly wonderful puff pastry tomato tart.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
The first things that you’ll need are theeasy tomato garlic tart ingredients:
- Puff pastry – try using the ready-rolled sort from the supermarket to make this quick tomato tart even more speedy!
- Butter for moisture and richness
- Onion – onions are a great addition to almost any recipe and this is no exception!
- 1 clove of garlic (or more if you’re a true garlic-lover)
- Chilli – this is optional as not everyone likes or can tolerate spice. A good substitution would be a light sprinkle of chilli flakes over the base.
- Tomatoes in different sizes
- Fresh mozzarella
- Fresh basil leaves – dried basil just doesn’t have the same fresh flavour!
How to make an easy puff pastry tomato tart – step by step
Roll out the puff pastry into a circle and place it in a tart tin (I use my Le Creuset shallow casserole dish. It’s perfect as it’s non-stick and the cast iron material allows the heat to cook the base of the tart evenly.
Cut the pastry into a circle and place it at the bottom of the dish. Mark a 1.5-2cm border using a knife. Using a pastry brush, brush the melted butter on and around the border.
The onion layer of the rustic tomato tart is super simple to make.
Chop up the onion and soften in a saucepan with a little knob of butter. Once the onion has started to become translucent, add the finely chopped clove of garlic, a few slices of red chilli and the fresh basil leaves.
Once all ingredients have become soft, remove from the heat and allow to cool slightly. Add the onion mix to the puff pastry tart base before adding the fresh tomatoes.
The tomato layer
Slice the tomatoes and layer them up on the pastry. Try to keep them 1 to 2 tomatoes overlapping maximum. A little overlap is fine, but otherwise, the toppings might be too heavy or moist and stop the base from becoming crispy.
Pull apart the mozzarella ball and sprinkle pieces over the top of thetomato tart with puff pastry along with a little salt and pepper. Add a few basil leaves for extra flavour.
Remove your tomato puff pastry tart from the oven and dig in straight away! It is best hot but still tastes pretty good cold with salad – it’s great cold in lunch boxes!
You can see where the tomatoes and cheese have caught slightly in the oven. This gives the tomatoes a beautiful roasted appearance and flavour. As soon as you take thetomato tart with puff pastry out of the oven the whole house smells like gorgeous sweet roasted tomatoes!
Easy Puff Pastry Tomato Tart Top Tips
Break up a ball of mozzarella and scatter over the puff pastry tomato tart. This allows for chunks of the mozzarella to melt into the tomato pastry tart.
Add a few basil leaves too. They will dry out in the oven but they still look good and taste even better. Plus, basil goes so perfectly with this tomato and mozzarella tart that it just wouldn’t be complete without it!
Serving Suggestions for atomato tart with puff pastry
I suggest you eat this tomato pastry tart straight away! It’s best when eaten while warm. Add a drizzle of olive oil and some basil leaves to make it extra special.
You can always pack it up to take for a picnic or lunch tomorrow but I doubt you’ll have any left.
If you don’t have a round dish or want to make this puff pastry tomato tart on a large scale as party food, then keep the recipe the same and stretch the pastry over a large rectangular dish. Once it’s finished cooking, cut the tomato puff pastry tart into strips or squares to serve to guests. It makes a beautiful picnic centrepiece.
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- Oven proof dish
- chopping board
Substitutions and variations
Having the creamy mozzarella cheese roasted on top was a must for me. I love how the cheese goes golden brown. It adds a delicious flavour to the finished tart and is definitely my go-to serving suggestion.
If you love cheese then, of course, add a lot more to the dish. A cheese onion tomato puff pastry tart is extremely easy to create! Instead of mozzarella, you would need to add a handful of grated cheddar cheese.
The onion is slightly hidden underneath the tomatoes in my version, but if you really love onion I would recommend adding some thinly sliced red onion to the top when you serve – or even sliced shallots!
Storing easy puff pastry tomato tart/ Making ahead of time options
This tomato mozzarella tart is definitely best fresh out of the oven, but you can keep it in an airtight container for a day or two. If I have any left over I tend to use it for lunch boxes as it tastes very nice cold.
If you want to take it on a picnic then I would recommend transporting it on a pizza oven tray. It’s lightweight and easy to wrap in cling film if you don’t have a box big enough to take it.
Plus, this will help to prevent the tomato pastry tart base from cracking as otherwise, the tart may become bent.
What Is Puff Pastry?
Puff pastry is made with laminated dough. Alternate layers of butter and dough mix in the oven and the liquid evaporates, causing the layers to puff up to create a gorgeous golden flaky pastry. Puff pastry is by far the best of pastry options. I adore it for so many things including sausage rolls and of course thistomato tart with puff pastry.
What’s The Difference Between Mozzarella and Fresh Mozzarella?
The difference between mozzarella and fresh mozzarella is that fresh mozzarella made by hand from whole milk, it is usually made in smaller batches and is supposed to be eaten soon after it’s made. Mozzarella that you see in the supermarket in blocks or grated has been in a factory and has a long shelf life. That’s why I used fresh mozzarella in this tomato and mozzarella tart.
Why is a Tomato a Fruit?
A tomato is a fruit because botanically, tomatoes are classed as a fruit as they flower and grow seeds. However, they are not usually found in a fruit salad.
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Easy Fresh Tomato Puff Pastry Tart with Mozzarella
- Oven proof dish
- chopping board
- 300 g Puff pastry (You can use a ready rolled pack from the supermarket which is about 320g)
- 1 tablespoon unsalted butter
- 1 Onion
- 1 Clove of garlic
- 1 Chilli (optional)
- 600-800 g Tomatoes (You could go up to a 1 kg of tomatoes if your base is large.)
- 1 Mozzarella ball
- Basil leaves
- salt and pepper
- Remove the pastry from the oven 20 minutes before you want to use it. This will allow it to become easier to roll out.
- Preheat the oven to 220ºC/200º fan.
- Roll out the puff pastry, cut it into a circle and place it in an ovenproof dish or tart tin. (If you have a ready rolled piece from a supermarket you can keep it whole on a baking tray to make it larger.)
- With a knife mark a 1.5/2cm border. Using a pastry brush, brush melted butter on around the border.
- Chop up an onion and soften in a saucepan with a little knob of butter.
- Once the onion has started going see through add a chopped clove of garlic, a few slices of red chilli and basil leaves.
- Once all soft remove from the heat and allow to cool slightly.
- Spoon the onion mix on the pastry, leaving the border free.
- Chop the tomatoes in to slices and place over the onions and garlic. Try not to layer the tomatoes too much. A bit of an overlap about 2 thick seem to work well.
- Tear up the mozzarella and add it to the dish along with a few torn up basil leaves. Add a little sprinkle of salt and pepper.
- Pop in the oven for 20-25 minutes. Until golden brown and crisp.
- Serve straight away and enjoy.
- The tart saves really well for lunch boxes and served cold.
- The tomato tart works so well with different types of tomatoes. A midweek option I make is just using cherry tomatoes as are they easy to get hold of.
Please note that the nutrition information provided above is approximate and meant as a guideline only.