Tomato Puff Pastry Tart with Mozzarella

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.

Jump to:

• Why You'll Love This Recipe
• Ingredients and Substitutions
• Equipment
• Instructions
• Expert Tip: Dry the tomatoes and mozzarella well
• More Tips and Tricks
• Recipe Variations
• Storage
• How to Serve
• Summer Dinners
• FAQ
• More Tomato Recipes
• Tried this recipe?
• Recipe
• Comments

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.

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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.

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:

FAQ

More Tomato Recipes

Looking for other recipes like this? Try these:

 

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This post was originally published in 2017. It has since been completely updated with new content, photos, and recipe tweaks.