Easy Fresh Tomato Puff Pastry Tart with Mozzarella
My quick and easy tomato puff pastry tart is a super delicious seasonal summer dish and is absolutely brilliant for summer parties, events and picnics. It’s perfect for using up all your fresh home-grown tomatoes!
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. 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 beautiful 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 grown on their Isle of Wight nursery. From fields the crop goes straight to the consumer.
The reception 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 is puff pastry, top it soften and then add the 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.
Breaking up a ball of mozzarella and scatter over the tomatoes. 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!
Step by step – How to make my quick and easy Puff Pastry Tomato Tart
What ingredients do I need?
The first things that you’ll need are the ingredients:
- approximately 300 grams of puff pastry – try using the ready-rolled sort from the supermarket to make this quick tomato tart even more speedy!
- 1 tablespoon butter for moisture and richness
- 1 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)
- 1 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.
- 600-800 g tomatoes in different sizes You could go up to a 1 kg of tomatoes if your base is large. It’s great to use several different types of tomato here since each one will have a slightly different flavour and this tomato tart really lets them all shine!
- 1 ball of fresh mozzarella
- Fresh basil leaves – dried basil just doesn’t have the same fresh flavour!
- salt and pepper so that you can season the tart to suit your own personal tastes.
Roll out the puff pastry into a circle and place 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 in 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 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 before adding the fresh tomatoes to the puff pastry tart base.
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 as well as 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 it out of the oven the whole house smells like gorgeous sweet roasted tomatoes!
Does the tomato tart need mozzarella to work?
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.
However, if you prefer not to use any mozzarella then the tart will still be absolutely delicious!
Can I make different flavour combinations of this tart?
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!
How long does this puff pastry tomato tart last?
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 puff pastry base from cracking as otherwise, the tart may become bent.
Easy Fresh Tomato Puff Pastry Tart with Mozzarella
- 300 g Puff pastry (You can use a ready rolled pack from the supermarket which is about 320g)
- 1 tablespoon Butter
- 1 Onion
- 1 Clove of garlic
- 1 Chilli optional
- 600-800 g Tomatoes in different sizes 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 oven proof dish or tart tin.
- With a knife mark a 1.5/2cm boarder. Using a pastry brush, brush melted butter on around the boarder.
- 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 before adding to the puff pastry base.
- Spoon the onion mix on the pastry, leaving the boarder 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.
- Pop in the oven for 10-15 minutes. Until golden brown and crisp.
- Serve straight away and enjoy.
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