Description
A buttery puff pastry tart layered with juicy heirloom tomatoes, melted mozzarella, and fragrant basil. This tart is the perfect mix of crisp, creamy, and fresh with every bite.
Ingredients
- Puff Pastry Sheet: 1 sheet, thawed
- Heirloom Tomatoes: 3 to 4 medium, sliced
- Mozzarella Cheese: 1 cup, shredded
- Parmesan Cheese: 1/4 cup, grated
- Dijon Mustard: 1 tablespoon
- Fresh Basil Leaves: Handful, chopped
- Olive Oil: 1 tablespoon
- Garlic Powder: 1/2 teaspoon
- Egg Yolk: 1, beaten with 1 tsp water
- Salt and Black Pepper: To taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix Dijon mustard with a touch of olive oil. Slice the tomatoes and pat them dry. Chop the basil.
- Lay puff pastry on the baking sheet. Score a 1-inch border around the edge.
- Brush the inside area with the mustard mixture. Sprinkle mozzarella and parmesan. Layer tomato slices and season with garlic powder, salt, and pepper. Top with chopped basil.
- Brush pastry edges with egg wash. Bake for 25 to 30 minutes until golden and bubbling.
- Let the tart cool slightly, drizzle with olive oil, and garnish with fresh basil leaves.
- Slice and serve warm or at room temperature.
Notes
- Use a serrated knife to cut clean slices.
- Patting tomatoes dry helps avoid a soggy crust.
- Try different cheeses like Gruyère or fontina for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg