Rustic Tomato and Mozzarella Tart

Rustic Tomato and MozzarellaTart

Another winning recipe from my favorite cookbook! If you haven’t picked up Cooking from the Farmer’s Market, yet, you need to. Every recipeI’ve tried has been a success.  This tomato and mozzarella tart was incredibly simple to make, and it tasted so fresh! When I first told Mike I was making a tomato tart, he gave me a funny look and said: “That doesn’t sound very good.” In full disclosure, we did have a very unpleasant experience with a tomato pie a few years back, so I understand why he was nervous. But by the time this came out of the oven, he was singing a different tune. It was more along the lines of “That smells amazing.” And by the time dinner was done? I believe the words that came out of his mouth were: “You can make this anytime you want.”  Suffice it to say, this recipe is a winner – flaky puff pastry, melty cheese, and warm summer tomatoes – you can’t beat it! 🙂

Rustic Tomato and MozzarellaTart

*Note: I forgot to add the basil and olive oil before taking the pictures – sorry!

Rustic Tomato and MozzarellaTart


2-3 ripe tomatoes, cut into slices 1/8 inch thick
1 clove garlic, finely chopped
1 Tbsp unsalted butter, melted
8x10 inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator
3/4 cup shredded mozzarella cheese
4 Tbsp grated Parmesan cheese
2 Tbsp chopped fresh basil
olive oil for drizzling


Position a rack in the upper third of the oven and preheat to 400. Place the tomato slices on paper towels, sprinkle with salt, and let drain for 30-60 minutes.

In a small bowl, combine the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt. Leaving a 1/4-inch border, sprinkle the pastry evenly with the mozzarella and 2 Tbsp of the Parmesan. Arrange the tomato slices on top and sprinkle with the remaining 2 Tbsp Parmesan. Bake until puffed and golden, about 25 minutes. Sprinkle with the basil and drizzle with the olive oil. Serve immediately.

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  1. oh this looks like the perfect way to use all the fresh tomatoes from my CSA!

  2. This looks absolutely gorgeous! Love the simple flavours, bet it’s delicious! You can’t really go wrong with puff pastry, cheese and tomatoes 😀

  3. Megan,

    This tart looks absolutely delicious, and I know our readers at Mr. Food would be huge fans of something like this. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you’re interested, check out our contest page for more details.

    Alexis Franzi
    Editor, Mr. Food

  4. Ooh, this is like pizza for fancy people.
    I want to be a fancy people. I’m making this asap.

  5. This looks perfect for all of those ripe tomatoes in my garden! 🙂

  6. Oh, this is gorgeous! Love this!

  7. Love this Megan! It’s definitely a classic!

  8. This looks great, Megan! I’m loving tomatoes this summer, so this is right up my alley.

  9. I want to be a fancy people

  10. megan, i made this recipe, and it rocks!

  11. Pingback: Rustic Tomato and Mozzarella Tart « A Vanilla Daydream

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