Crisp, buttery puff pastry, juicy roasted tomatoes, stretchy mozzarella and a scatter of fresh herbs — this tart fills the kitchen with a vivid summer aroma. It is just as good warm as it is cooled: serve it for a light lunch, a savoury bite with wine, or as a lively addition to a salad.
Ingredients
- Puff pastry — 500 g (17.6 oz)
- Ripe tomatoes, slicing tomatoes or a mix with cherry tomatoes — 600 g (21.2 oz)
- Mozzarella — 200 g (7 oz)
- Hard cheese, such as Parmesan — 50 g (1.8 oz)
- Dijon mustard — 1 tbsp
- Olive oil — 2 tbsp
- Garlic — 1 clove
- Breadcrumbs or semolina — 1 tbsp
- Thyme — 0.5 tsp
- Fresh basil — 6 to 8 leaves
- Egg, for brushing — 1
- Salt — 0.5 tsp
- Ground black pepper — 0.25 tsp
Step-by-step recipe
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
- Slice the tomatoes into rounds about 7 mm thick; halve the cherry tomatoes. Lightly season with salt and arrange on the parchment. Roast for 10 to 12 minutes to draw out excess moisture.
- Roll out the puff pastry to 3 to 4 mm thick and transfer it to the baking sheet. Fold up a 1.5 cm border all around, then prick the base all over with a fork.
- Mix the Dijon mustard with 1 tbsp of olive oil and the crushed garlic. Brush over the pastry base and scatter with breadcrumbs — they will help absorb the juices.
- Arrange the mozzarella slices evenly over the base, then layer the roasted tomatoes on top. Finish with the grated hard cheese, thyme, black pepper, and a little extra salt if needed.
- Brush the pastry border with the beaten egg, then drizzle the filling with the remaining oil.
- Bake for 20 to 25 minutes, until the pastry is deeply golden and the edges are crisp and puffed.
- Rest for 10 minutes, finish with torn basil, and serve.
Nutritional value per serving
| Item | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Fat | 22 g |
| Carbohydrates | 24 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 650 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- To avoid sogginess, roast the tomatoes first, or at least salt them and pat them dry with paper towels.
- Instead of mozzarella, try string cheese or soft feta; the hard cheese can be swapped for Grana Padano or Pecorino.
- Spread a spoonful of pesto under the filling for a brighter Mediterranean note.
- For an extra crisp crust, blind bake the base for 8 minutes before adding the filling, then finish baking.
- Like a bit of heat? Finish with chilli flakes just before serving.
What to serve with it
- A simple arugula salad with balsamic and nuts.
- Chilled dry white wine or homemade mint lemonade.
- Olive tapenade or aioli for dipping the crust.
Storage
Store leftovers covered in the refrigerator for up to 2 days. Reheat in a 170°C (338°F) oven for 8 to 10 minutes to bring back the crispness. Freezing is not recommended: tomatoes lose their texture after thawing.
FAQ
Can I use plain puff pastry?
Yes, plain puff pastry gives an especially crisp, flaky crust. Bake until deeply and evenly golden.
What can I use instead of Dijon mustard?
Use whole-grain mustard, or mix regular yellow mustard with a spoonful of olive oil and a pinch of honey to balance the flavour.
Will greenhouse tomatoes work?
Yes, but remove excess moisture first: roast the slices for 10 to 12 minutes or let them drain after salting. A pinch of sugar can help intensify the flavour.