Save to Pinterest This elegant tart brings together the classic French combination of ripe tomatoes and fragrant basil atop a buttery, golden pastry crust. The creamy custard filling blends crème fraîche with Parmesan and eggs, creating a rich base that perfectly complements the fresh mozzarella and sliced tomatoes.
Preparation comes together in just 20 minutes, followed by 35 minutes in the oven until the pastry turns beautifully golden and the filling sets perfectly. The result is a stunning dish that works beautifully for brunch, a light lunch, or even an impressive dinner centerpiece.
The finished tart features layers of flavor—the slight tang of Dijon mustard in the base, the velvety cheese custard, juicy tomatoes, and bright fresh basil. Serve it slightly warm with a crisp green salad and perhaps a glass of chilled rosé for a complete meal.
The first time I made this tart was during a lazy summer weekend when my garden tomatoes were ripening faster than I could eat them. I ended up inviting neighbors over just to help share the bounty, and this tart disappeared within minutes. Now it is my go to whenever I want something that feels impressive but actually comes together with minimal effort.
Last summer I made this for a rooftop dinner party and served it warm alongside a simple arugula salad. One guest asked for the recipe before even finishing her first slice, and now three of us make it regularly whenever we entertain.
Ingredients
- Puff pastry sheet: Thawed overnight in the refrigerator gives the best results and prevents shrinking in the oven
- Ripe tomatoes: Choose tomatoes that give slightly when pressed and have a pronounced tomato aroma
- Fresh mozzarella: Drain on paper towels for 15 minutes to prevent excess moisture in your tart
- Crème fraîche: Adds a tangy richness that cuts through the sweetness of the tomatoes
- Fresh basil: Tear the leaves by hand rather than chopping to preserve their essential oils
Instructions
- Prepare the pastry shell:
- Roll the thawed puff pastry into your tart pan, pressing it gently into the corners and trimming any overhang. Prick the bottom all over with a fork to prevent bubbling during baking.
- Add the mustard base:
- Spread the Dijon mustard in an even layer over the pastry bottom, this subtle sharpness will perfectly balance the creamy filling.
- Whisk the custard:
- Combine the egg, crème fraîche, half the Parmesan, chopped basil, salt, and pepper until smooth. Pour this mixture over the mustard coated pastry.
- Layer the toppings:
- Arrange mozzarella slices across the custard, then overlap tomato slices in concentric circles. Drizzle with olive oil and finish with remaining Parmesan.
- Bake to golden perfection:
- Bake at 200°C for 30 to 35 minutes until the pastry is deeply golden and the filling is set. Let it rest for 10 minutes before garnishing with fresh basil.
Save to Pinterest My friend Sophie brought this to a book club meeting and we all ended up standing around the kitchen island eating warm slices while discussing the novel instead of sitting at the table like civilized adults.
Making It Your Own
Sometimes I thin slice shallots and tuck them under the tomatoes for a sweet savory bite that caramelizes beautifully in the oven. A sprinkle of herbes de Provence transforms it into something distinctly Provençal.
Choosing Your Cheese
While fresh mozzarella creates those gorgeous milky pools, crumbled goat cheese or feta can add a wonderful tangy contrast. Just remember to adjust your salt accordingly since these cheeses are naturally more assertive.
Serving Suggestions
A chilled glass of rosé and a peppery green salad turn this tart into a perfect light dinner. The acidity of the wine and the bite of arugula beautifully complement the rich pastry and sweet tomatoes.
- Serve slightly warm rather than piping hot
- Let guests garnish with extra fresh basil at the table
- A final grind of black pepper makes all the difference
Save to Pinterest Every time I make this tart I am reminded of why simple ingredients treated with care can be the most satisfying meals of all.
Recipe FAQs
- → Can I make this tart ahead of time?
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Yes, you can prepare the tart up to a day in advance and serve it at room temperature, which actually allows the flavors to meld together beautifully. Reheat gently at 160°C (320°F) for about 10 minutes if you prefer it warm.
- → What type of pastry works best?
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Puff pastry creates a lighter, more delicate texture while shortcrust pastry yields a sturdier, more traditional tart base. Both work excellently—choose based on your preference. Thaw frozen pastry completely before using for best results.
- → Should I remove seeds from the tomatoes?
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It's not strictly necessary, but removing some seeds and excess moisture with a paper towel helps prevent a soggy bottom. Simply slice the tomatoes and pat them gently before arranging on the tart.
- → Can I substitute the cheese?
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Absolutely. Goat cheese adds tanginess, feta brings a salty bite, or Gruyère offers nutty depth. Consider thyme with goat cheese or oregano with feta to complement the flavor changes.
- → How do I store leftovers?
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Keep refrigerated in an airtight container for up to 3 days. The pastry will soften slightly, but reheating in a 180°C (350°F) oven for 8-10 minutes helps restore crispness to the crust.
- → What herbs can I add?
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Fresh basil is classic, but thyme, oregano, or herbes de Provence work wonderfully. Add fresh herbs after baking to preserve their bright flavor and vibrant color.
