Savory Tomato Basil Tart (Print Version)

Ripe tomatoes and fragrant basil meet creamy cheese on golden, flaky pastry crust.

# What You Need:

→ Crust

01 - 1 sheet (about 9 oz) ready-made puff pastry or shortcrust pastry, thawed if frozen

→ Filling

02 - 3-4 medium ripe tomatoes, sliced (about 14 oz)
03 - 5 oz fresh mozzarella cheese, sliced
04 - 2/3 cup grated Parmesan cheese
05 - 1 large egg
06 - 1/2 cup crème fraîche or heavy cream
07 - 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon olive oil
10 - Salt and freshly ground black pepper to taste

# How to Prepare:

01 - Preheat oven to 400°F. Roll out puff pastry and line a 9-inch tart pan, trimming excess dough. Prick base thoroughly with fork to prevent air bubbles.
02 - Spread Dijon mustard evenly over pastry base using offset spatula or back of spoon, creating thin layer.
03 - Whisk together egg, crème fraîche or heavy cream, half of Parmesan cheese, chopped basil, salt, and pepper until fully incorporated.
04 - Pour cream mixture over mustard-coated pastry. Arrange mozzarella slices evenly across surface, then layer tomato slices in overlapping pattern.
05 - Drizzle olive oil over tomatoes. Sprinkle remaining Parmesan cheese evenly across top.
06 - Bake for 30-35 minutes until pastry is deep golden brown and filling is fully set with no jiggle in center.
07 - Let tart cool for 5-10 minutes. Garnish with additional fresh basil leaves. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The combination of flaky pastry and custard-like filling feels like something from a French bistro but comes together with minimal fuss
  • It celebrates summer tomatoes at their absolute peak while still managing to taste incredible even with hothouse varieties in February
02 -
  • Dry your tomato slices thoroughly with paper towels before arranging them, or you'll end up with a soggy bottom that no amount of beautiful garnish can fix
  • Let the tart cool for at least 10 minutes before slicing—the filling needs this time to set properly or it'll ooze everywhere and you'll feel frustrated
03 -
  • Work quickly with your puff pastry and keep it chilled—if it gets warm and greasy, it won't puff properly and you'll end up with a dense, disappointing crust
  • Sprinkle a tablespoon of grated Parmesan directly on the pastry before spreading the mustard—it creates a flavor barrier that helps prevent soggy bottoms even with juicier tomatoes

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