Heirloom Tomato Tart with Pesto and Mozzarella
Heirloom Tomato Tart with Pesto and Mozzarella is a crisp, buttery puff pastry tart layered with vibrant basil pesto, creamy mozzarella, and colorful heirloom tomatoes. Baked until golden and finished with fresh basil and balsamic glaze, this recipe offers the perfect balance of freshness, richness, and flaky texture. It's an easy yet sophisticated dish that works equally well as an appetizer, brunch item, or light dinner. With simple ingredients and stunning presentation, this tart is a true celebration of seasonal cooking.
Ingredients
- 1 sheet puff pastry, thawed
- 3–4 medium heirloom tomatoes, thinly sliced
- ½ cup basil pesto
- 8 ounces (225 g) fresh mozzarella, sliced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- ½ teaspoon sea salt
- 1 egg, beaten (for egg wash)
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Roll out the puff pastry slightly and place it on the prepared baking tray. Score a 1-inch border around the edges without cutting all the way through.
- Spread the basil pesto evenly inside the scored border.
- Arrange the mozzarella slices over the pesto.
- Pat the tomato slices dry with paper towels to remove excess moisture, then arrange them in overlapping layers over the mozzarella.
- Sprinkle with Parmesan cheese, thyme, salt, and black pepper. Drizzle lightly with olive oil.
- Brush the pastry edges with the beaten egg.
- Bake for 28–30 minutes, or until the pastry is golden brown and crisp and the cheese is melted.
- Allow the tart to cool for 5 minutes. Garnish with fresh basil leaves and drizzle with balsamic glaze before slicing and serving.
Notes
- Choose ripe but firm heirloom tomatoes for the best texture.
- Pat the tomato slices dry to prevent a soggy crust.
- Fresh mozzarella provides the creamiest results.
- Homemade basil pesto offers the freshest flavor.
- Puff pastry should remain chilled until ready to use.
- Parmesan adds a rich, savory finish.
- Serve warm or at room temperature.
- This tart is best enjoyed on the day it is baked.