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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!
Course Dinner, Lunch, Party Food
Cuisine British
Keyword Puff Pastry Roasted Tomato Tart
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 250kcal
Author Sisley White


  • Oven proof dish
  • knife
  • chopping board


  • 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.


The tart saves really well for lunch boxes and served cold.