tomato + mozzarella tart.

I was on vacation in Florida when I saw this recipe. It is family tradition when on our annual summer vacation to purchase 20-odd magazines for no reason to absentmindedly thumb through, either while eating or lazing it up poolside. Real Simple included a segment in their july edition on “five ingredient” recipes, and this was one of them. 

I admire few-ingredient recipes it’s nice to be able to not have to shop for 40 things before making a dish, especially in the summer when, really, who wants to go to tons of trouble. Big food productions seem like more of a cold-weather thing to me anyway. This looked beautiful on the page, and I was suffering from a mid-summer tomato obsession anyway, so we decided to try it.

I am not ashamed to say I added a few things. Nothing big-production, just a few extra things I had because I know what I like with tomatoes. The original recipe calls for a mix of red and yellow cherry tomatoes, but we had some beautiful local heirlooms to work with so we threw them in as well. And I almost can’t eat tomatoes without basil unless I have a good reason. And I didn’t for this. Add basil as you like it, or not at all, but only use fresh chopped, not dried. In a recipe like this, with hardly any ingredients, dried basil will taste like nothing.

Adapted from Real Simple magazine, July 2011.

 Flaky Tomato + Mozzarella Tart

  •  some all-purpose flour, for the work surface
  • 1 sheet puff pastry
  • 1 cup grape or cherry tomatoes, halved (red or yellow will work)
  • 3-4 (depending on size) assorted heirloom tomatoes, sliced 1/4 inch thick
  • 1 cup grated mozzarella
  • 1/2 cup grated parmesan
  • 2-3 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • kosher salt and black pepper
  • small bunch fresh basil, chopped

Heat oven to 425″ F. on a lightly floured surface, roll the puff pastry out into a 12 x 12 inch squarish thing. Honestly, feel free to roll it into whatever size you want. Place on a parchment lined baking sheet and refrigerate for about 15 minutes.

Remove puff pastry from refrigerator and prick all over with a fork. Top heirloom tomatoes and mozzarella, and finish off with cherry/grape tomatoes and parmesan, leaving a 1 inch border around all edges. Drizzle with oil and season with salt and pepper to taste.  Brush the border with melted butter, scatter most of the basil on top, and bake until golden brown and cooked through, 20-25 minutes. Remove from oven and top with the rest of the chopped basil to serve.

This is really sort of a “depending on how much you like…” recipe. Nothing has to be exact here. If you feel like it needs more olive oil, go for it. Don’t want to do basil? Okay. I’ve made this several times now, each time slightly different and according to what I feel like, and it’s always good.

One Comment on "tomato + mozzarella tart."

  1. Thanks for the interesting info. I find these posts have a ton of material. I can’t wait to get a chance to impliment all these great posts. Thank you very much.

Got something to say? Go for it!