We love using vine-ripened pearl tomatoes for this recipe because they are sweet year-round. Heirloom tomatoes at the peak of the summer season are, well… pretty perfect!

TIP 1: If you make a habit of discarding the seeds and jelly in tomatoes before cooking with them, you are losing massive, sweet tomato flavor.

TIP 2: Tear or cut basil just before you are ready to serve. Basil bruises easily.

 

 

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Fresh Tomato, Mozzarella, And Basil Tart Yum
Fresh Tomato, Mozzarella and Basil Tart
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Prep Time 10 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 8 pearl tomatoes on the vine
  • Fleur de Sel Sea Salt to taste
  • 1 frozen puff pastry sheet 10" x 15" sheet
  • 8 ounces fresh mozzarella packed in water
  • 2 tablespoons fresh basil torn or sliced chiffonade
  • extra-virgin olive oil for brushing tomatoes
Prep Time 10 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 8 pearl tomatoes on the vine
  • Fleur de Sel Sea Salt to taste
  • 1 frozen puff pastry sheet 10" x 15" sheet
  • 8 ounces fresh mozzarella packed in water
  • 2 tablespoons fresh basil torn or sliced chiffonade
  • extra-virgin olive oil for brushing tomatoes
Fresh Tomato, Mozzarella and Basil Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Tap the cart icon to add to your shopping list.
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Instructions
  1. Thaw a sheet of frozen puff pastry overnight in the refrigerator or on the counter for about an hour. Once thawed, place back in the refrigerator until ready to use.
  2. Position a rack in the lower third of the oven. Preheat to 400 degrees Fahrenheit.
  3. Dry mozzarella in paper towels to remove excess moisture. Slice to 1/4" thickness.
  4. Once thawed, unroll puff pastry. Place on a cutting board. Slice into quarters.
  5. Place the 4 puff pastry rectangles on a baking sheet lined with parchment paper. Evenly space because the borders puff up.
  6. Leaving a 1/4 inch border, lay 3 slices of fresh mozzarella on each puff pastry rectangle. If using pearl tomatoes, arrange 6 tomato slices on top of the fresh mozzarella. If using heirloom tomatoes, 2 large slices should be sufficient.
  7. Bake until the pastry is puffed and golden, 25 to 30 minutes. Brush the tomatoes with extra-virgin olive oil and sprinkle with Fleur de Sel. Sprinkle tarts with basil. Serve immediately.
Recipe Notes

This recipe serves 8 if each rectangle is cut in half portions.  TIP: If your puff pastry dough is not cold enough when you start to work with it, place it in the refrigerator to 10-15 minutes on a parchment lined baking sheet.

Recipe courtesy of www.sisterspicekitchen.com 
©2017 Sister Spice. All rights reserved.
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