If you're looking for a recipe that looks like you spent hours in the kitchen but secretly takes very little effort, this Tomato Puff Pastry Tart with Mozzarella is it. Buttery, flaky puff pastry is layered with sweet caramelized onions, juicy tomatoes, creamy fresh mozzarella, and plenty of Parmesan, then baked until golden and finished with fresh basil and a drizzle of balsamic glaze. It's simple, beautiful, and tastes every bit as good as it looks.
This tart is one of my favorite ways to make the most of fresh summer tomatoes. The combination of flaky pastry, melty cheese, and sweet roasted tomatoes feels a little fancy without being fussy. Whether you're serving it for brunch, lunch, a light dinner, or as an appetizer for guests, it's guaranteed to disappear fast.
If you love a classic tomato mozzarella tart, this version is even easier thanks to store-bought puff pastry. It's the kind of recipe that works just as well for a quiet weeknight dinner as it does for entertaining, and don't be surprised if everyone asks for the recipe after the first bite.
If you loved this recipe, try our Tomato Galette or Asparagus Tart next.
Why You'll Love This Recipe
- Beautiful enough for entertaining. This savory tart looks impressive straight from the oven, but it's surprisingly simple to make.
- Flaky, cheesy, and full of fresh flavor. Buttery puff pastry, caramelized onions, juicy tomatoes, fresh mozzarella, and basil are a combination that never disappoints.
- Perfect for summer tomatoes. It's one of the best ways to enjoy garden tomatoes or farmers' market finds while they're at their peak.
- Great any time of day. Serve it as an appetizer, brunch, light lunch, or easy vegetarian dinner.
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Ingredients and Substitutions
To make this delicious Tomato Puff Pastry Tart with Mozzarella, you will need the following ingredients (see recipe card below for quantities):
- frozen puff pastry - one sheet of all-butter puff pastry creates the flakiest crust, but any good-quality ready-made puff pastry will work. Be sure to thaw it according to the package directions before using.
- olive oil - used to caramelize the onions and add richness. Extra virgin olive oil gives the best flavor.
- red onion - slowly cooking the onion brings out its natural sweetness and adds incredible flavor to the tart. Yellow onions are also a great option.
- garlic - just a couple of cloves add plenty of savory flavor without overpowering the tomatoes.
- balsamic vinegar - deglazes the pan and adds a subtle sweetness to the caramelized onions.
- Dijon mustard - spread over the pastry before adding the toppings, it adds a subtle tang and helps balance the richness of the cheese.
- Roma tomatoes - Roma tomatoes contain less moisture than many other varieties, making them perfect for this tart. Choose ripe tomatoes that are still firm so they hold their shape while baking. Heirloom tomatoes are another delicious option. Lightly salt the sliced tomates and pat them dry before assembling to remove excess moisture. Cherry tomatoes or grape tomatoes are also good options.
- fresh mozzarella - drain it well and pat it dry with paper towels before slicing. This helps prevent excess liquid from making the pastry soggy.
- Parmesan cheese - freshly grated Parmesan adds a salty, nutty flavor and creates a barrier between the pastry and the toppings.
- egg - brushed around the edges of the pastry for a beautifully golden, glossy crust.
- fresh basil leaves - added after baking for bright, fresh flavor and color.
- flaky sea salt and black pepper - the finishing touch that brings all the flavors together.
- balsamic glaze - optional, but highly recommended. A light drizzle adds a sweet, tangy finish that pairs perfectly with the tomatoes and mozzarella.
Equipment
You will need measuring spoons, a cutting board, a sharp knife, a large skillet, a baking sheet, parchment paper, paper towels, a pastry brush, and a small bowl for the egg wash.
Instructions
- Cook the onions. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 12 to 15 minutes. Stir in the garlic and cook for 1 minute until fragrant. Add the balsamic vinegar and cook for another 1 to 2 minutes, until the liquid has evaporated. Remove from the heat and let cool slightly.
- Prepare the tomatoes. Arrange the tomato slices on paper towels and lightly pat the tops dry to remove excess moisture. Sprinkle lightly with salt, let sit for 10 minutes, and pat dry.
- Prepare the pastry. Place the puff pastry dough on a large baking sheet lined with parchment paper. Lightly roll it into a 10x14-inch rectangle if needed. Using a sharp knife, score a 1-inch border around the edges without cutting all the way through. Prick the center all over with a fork.
- Assemble the tart. Spread the Dijon mustard evenly over the center of the pastry, leaving the border uncovered. Sprinkle the Parmesan cheese over the mustard. Evenly spread the onion mixture on top. Arrange the tomato and mozzarella slices in overlapping rows or a decorative pattern. Brush the pastry border with the beaten egg.
- Bake. Bake in a 400°F preheated oven for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the cheese is melted. If excess liquid collects on top, carefully blot it with a paper towel immediately after baking.
- Finish and serve. Let the tart cool for 5 minutes. Garnish with fresh basil, flaky sea salt, and black pepper, then drizzle with balsamic glaze just before serving.
Expert Tip: Dry the tomatoes and mozzarella well
Tomatoes and fresh mozzarella both release moisture as they bake. Taking a few extra minutes to salt and pat the tomatoes dry, along with thoroughly drying the mozzarella, helps keep the puff pastry crisp and beautifully flaky (and avoid a soggy crust!).
More Tips and Tricks
- Use ripe but firm tomatoes. They'll hold their shape better while baking and won't release as much liquid.
- Don't skip drying the tomatoes. A quick salt and pat dry makes a big difference in keeping the pastry crisp.
- Pat the mozzarella dry. The drier the cheese, the flakier your pastry will stay.
- Score the pastry carefully. This helps create that beautiful raised border while keeping the toppings neatly in the center.
- Let it cool slightly. Waiting about 5 minutes before slicing helps the cheese settle and makes cleaner slices.
- Serve warm or at room temperature. It's delicious both ways, making it a great recipe for entertaining.
Recipe Variations
- Add prosciutto. Arrange thin slices of prosciutto over the finished tart just before serving.
- Try different tomatoes. Make an heirloom tomato tart using heirloom tomatoes which add beautiful color and slightly different flavors.
- Swap the cheese. A dollop of burrata, goat cheese, ricotta, or feta all make delicious alternatives to mozzarella.
- Add more vegetables. Roasted zucchini, asparagus, mushrooms, or roasted red peppers pair beautifully with the tomatoes.
- Try pesto. Swap the Dijon mustard for a thin layer of pesto for an herby twist that pairs beautifully with the tomatoes and mozzarella.
- Make it extra herby. Sprinkle on fresh thyme, oregano, or rosemary before baking for even more flavor.
- Add a little heat. Finish with crushed red pepper flakes for a subtle kick.
- Turn it into brunch. Top each slice with a fried or poached egg before serving for an extra special brunch.
Storage
Make Ahead
This tart is a great make-ahead option for entertaining. You can caramelize the onions up to 2 days in advance and store them in an airtight container in the refrigerator. You can also slice and dry the tomatoes a few hours ahead of time. When you're ready to serve, simply assemble and bake the tart fresh for the flakiest pastry.
How to Store
Store leftover puff pastry tomato tart in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly over time, but the tart will still be delicious.
How to Reheat
Reheat slices in a 375°F oven or toaster oven for 8 to 10 minutes until warmed through and the pastry is crisp again. Avoid the microwave, as it softens the puff pastry.
How to Freeze
I don't recommend freezing this tart once it's baked. Fresh tomatoes and mozzarella release moisture after thawing, which can make the puff pastry soggy.
How to Serve
This tomato puff pastry tart is incredibly versatile and works for almost any meal of the day.
These are my favorite dishes to serve with it:
Summer Dinners
For more recipe ideas, check out our collection of summer dinners, featuring refreshing salads, grilled vegetables, light sides, and vibrant dishes that make the perfect accompaniment to any warm-weather meal.
FAQ
Yes! You can caramelize the onions and prepare the tomatoes ahead of time, then assemble and bake the tart just before serving. If you have leftovers, they're also delicious reheated in the oven.
Dry the tomatoes and mozzarella well before assembling, avoid overloading the tart with toppings, and bake until the pastry is deep golden brown. Reheating leftovers in the oven instead of the microwave also helps restore the crisp texture.
Tomatoes and fresh mozzarella both contain a lot of moisture. Salting and patting the tomatoes dry, thoroughly drying the mozzarella, and sprinkling Parmesan over the pastry before adding the toppings all help keep the crust crisp.
The best way is to reheat it in a 375°F oven or toaster oven for 8 to 10 minutes. The dry heat helps crisp the puff pastry again while warming the filling. Avoid reheating it in the microwave, as it will make the pastry even softer.
Fresh basil is a classic choice because it pairs beautifully with tomatoes and mozzarella. Other delicious fresh herbs include thyme, oregano, rosemary, parsley, and chives. You can also sprinkle on a little fresh thyme before baking, then finish the tart with basil just before serving for the brightest flavor.
More Tomato Recipes
Looking for other recipes like this? Try these:
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Recipe
Tomato Puff Pastry Tart with Mozzarella
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Tomato Puff Pastry Tart with Mozzarella is made with flaky puff pastry, caramelized onions, fresh tomatoes, mozzarella, Parmesan, and basil.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil, divided
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 to 3 medium Roma tomatoes (or 2 large heirloom tomatoes), sliced ¼-inch thick
- 8 ounces fresh mozzarella, drained well, patted very dry, and sliced
- ¼ cup Parmesan cheese, freshly grated
- 1 large egg, beaten (for egg wash)
- ¼ cup fresh basil leaves, torn or thinly sliced
- flaky sea salt (to taste)
- ground black pepper (to taste)
- balsamic glaze (for drizzling)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 12 to 15 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the balsamic vinegar and cook for another 1 to 2 minutes, until the liquid has evaporated. Remove from the heat and let cool slightly.
- Arrange the tomato slices on paper towels and lightly pat the tops dry to remove excess moisture. Sprinkle lightly with salt, let sit for 10 minutes, and pat dry.
- Place the puff pastry on the prepared baking sheet. Lightly roll it into a 10x14-inch rectangle if needed. Using a sharp knife, score a 1-inch border around the edges without cutting all the way through. Prick the center all over with a fork.
- Spread the Dijon mustard evenly over the center of the pastry, leaving the border uncovered. Sprinkle the Parmesan cheese over the mustard. Evenly spread the onion mixture on top. Arrange the tomato and mozzarella slices in overlapping rows or a decorative pattern.
- Brush the pastry border with the beaten egg.
- Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the cheese is melted. If excess liquid collects on top, carefully blot it with a paper towel immediately after baking.
- Let the tart cool for 5 minutes. Sprinkle with the fresh basil, flaky sea salt, and black pepper, then drizzle with balsamic glaze just before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the tomatoes and mozzarella release moisture after thawing.
How to reheat: Reheat in a 375°F oven or toaster oven for 8 to 10 minutes until warmed through and crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Lunch
- Method: Baked
- Cuisine: American, Italian
This post was originally published in 2017. It has since been completely updated with new content, photos, and recipe tweaks.
Dahn says
this looks like a great dish for a ladies brunch and I love that it uses puff pastry
Sandi G says
I have never heard of blind baking..but the tarts look totally drool-worthy!
Tasha says
That looks so good! Guess what we're having for dinner tonight <3
Cait Weingartner says
All of my favorites baked in a puff pastry shell. it really doesn't get any better than THIS! With fresh tomato season just starting and a pot of basil growing in front of my window, I know what I'll be indulging in quite often this summer!
Dorothy at Shockingly Delicious says
What a pretty and elegant dish! Also a great use for my fresh tomatoes!
Julie says
This looks amazing! It would be great to have as a light lunch!