Savory Tomato Basil Tart (Print version)

Golden pastry topped with fresh tomatoes, basil, and creamy cheese.

# What you need:

→ Crust

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

→ Filling

02 - 3-4 medium ripe tomatoes, sliced (approximately 14 oz)
03 - 5 oz fresh mozzarella cheese, sliced
04 - 2 oz grated Parmesan cheese
05 - 1 large egg
06 - ½ 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

# Directions:

01 - Preheat oven to 400°F. Roll out puff pastry and line a 9-inch tart pan, trimming excess. Prick base thoroughly with fork.
02 - Spread Dijon mustard evenly over pastry base.
03 - Whisk together egg, crème fraîche (or heavy cream), half the Parmesan, chopped basil, salt, and pepper until smooth. Pour mixture over pastry base.
04 - Arrange mozzarella slices evenly over filling, then layer tomato slices on top. Drizzle with olive oil.
05 - Sprinkle remaining Parmesan cheese over tomatoes.
06 - Bake for 30-35 minutes until pastry is golden brown and filling is completely set.
07 - Let cool slightly, then garnish with additional fresh basil. Serve warm or at room temperature.

# Expert advice:

01 -
  • The mustard creates this incredible subtle base note that keeps everyone guessing
  • It comes together faster than you can set a proper table
  • Leftovers taste even better the next morning with coffee
02 -
  • Damp tomatoes are the enemy of crisp pastry—please take the time to pat them thoroughly dry
  • This tart needs those 10 minutes of resting time or the custard will ooze everywhere when you cut it
  • Room temperature ingredients prevent the custard from separating during baking
03 -
  • Freeze your tart pan for 10 minutes before lining it with pastry—the extra chill helps prevent shrinkage
  • Brush the exposed pastry edges with beaten egg for an Instagram-worthy golden finish
  • Make individual tartlets instead of one large tart for elegant dinner party portions

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