Fresh Tomato, Mozzarella, and Basil Tart

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.

Print Recipe

Fresh Tomato, Mozzarella, And Basil Tart Yum

Course

Appetizer or Hors d'oeuvre

Cuisine

French, Italian

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

Course Appetizer or Hors d'oeuvre Cuisine French, Italian 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

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 
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