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Puff Pastry Tomato Tart with Mozzarella
Quick and Easy

Puff Pastry Tomato Tart with Mozzarella

This recipe for Puff Pastry Tomato Tart with Mozzarella is made in just 30 minutes. Crispy dough, juicy and fresh topping, serve with fresh mozzarella.

Puff Pastry Tomato Tart with Mozzarella
Oh my goodness, this tart is so good that I could eat it every single week in the summer. It’s crispy, crunchy, and delicious, topped with the juiciest tomatoes. It’s made of 7 simple ingredients that you can get in any store. If you don’t have ricotta at hand, don’t worry, substitute with cream cheese. This recipe is perfect for a busy weeknight dinner in the spring or summertime when we all crave simple, light, and healthy meals. Serve with seasonal salad for some extra vitamins.

Recipe for tomato tart with puff pastry

  • crunchy and crispy puff pastry
  • creamy ricotta, garlic, and olive oil filling
  • juicy and naturally sweet tomatoes
  • great as an appetizer, side or main dish
  • very simple recipe
  • delicious meatless (vegetarian) weeknight lunch or dinner
  • perfect for picnics, celebrations, birthdays or when we're having friends over
  • only 7 ingredients needed for this recipe

Puff Pastry Tomato Tart with Mozzarella

Puff Pastry Tomato Tart with Mozzarella easy and delicious

How to make this simple Puff Pastry Tomato Tart with Mozzarella

It's effortless to make this tart at home. We always use a store-bought butter puff pastry for this recipe, since it's supposed to be a quick and easy midweek lunch or dinner. Unroll the dough, and let's start.

  1. Clean the fresh tomatoes under running water, cut in slices, and pat dry. Feel free to use any Heirloom tomato; we love a combination of large Heirloom tomatoes and smaller, red and yellow cherry tomatoes for texture and flavor.
  2. Make the filling. In a bowl, stir to combine ricotta (or cream cheese), garlic, and olive oil. The most important thing is to make the filling as creamy and combined as possible. 
  3. Prick the puff pastry and gently brush with olive oil. Then spread the ricotta filling on top, leaving the edges out.
  4. Arrange the tomatoes on top and place in the preheated oven.
  5. Serve with fresh mozzarella cheese and fresh basil leaves. Optionally drizzle with olive oil and devour. 

Pricking the puff pastry dough for Puff Pastry Tomato Tart with Mozzarella

Brushing the puff pastry with olive oil for Puff Pastry Tomato Tart with Mozzarella

Spreading the ricotta filling on top of the puff pastry

Arranging tomatoes on top of the ricotta filling

Baked tomato tart with puff pastry

Freshly baked Puff Pastry Tomato Tart with Mozzarella

How to store Tomato Tart

It's best to serve this Tomato Tart with Mozzarella as soon as possible. Store any leftover slices in the fridge for up to a day. Serve cold or reheat, but by reheating it, the tart will become a bit soggy and moist.

Crispy and crunchy puff pastry tomato tart

Puff Pastry Tomato Tart with Mozzarella recipe

Try these delicious tomato recipes too

Lets get cooking!

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  • prepare the tomatoes

    Clean the Heirloom tomatoes and cut them in 1 cm or 1/2-inch thick slices. Season the tomato slices slightly and place them on a wire rack, lined with parchment paper. Set aside for 5 minutes, then turn the tomatoes and leave them to sit for another 5 minutes. By doing this, we will prevent our tomato tart from becoming soggy and wet. Preheat the oven to 200 °C / 390 °F, or if you're using a fan-assisted oven preheat it to 175 °C / 350 °F.

  • filling and topping

    Make the filling. In a bowl, stir to combine ricotta (or cream cheese), diced garlic, and olive oil. Season to taste with salt and pepper. Unroll the puff pastry and trim it to a 30 cm x 35 cm (12-inch x 14-inch) rectangle. Roll the edges so that the rectangle fits the baking sheet. Using a fork, prick the dough all over, but leaving out the edges.

    Always use a very cold dough, straight from the fridge.
  • bake

    Brush the center of the dough (leaving out the edges) with olive oil. Spread the ricotta filling on top. Arrange the tomato slices over the ricotta. Drizzle with olive oil and lightly season with black pepper. Place in the preheated oven on the lowest rack. Bake for 10 minutes at 200 °C / 390 °F, or if you're using a fan-assisted oven at 175 °C / 350 °F. Wearing protective kitchen gloves transfer the tart to the middle rack and continue to bake for 15 - 20 minutes or until the puff pastry is golden and crispy and the tomatoes remain juicy and delicious.

    If you have a bread or pizza baking stone at home, feel free to use it. Preheat the baking stone and bake the tart on the stone, which will help the puff pastry to develop even a crispier and crunchier bottom.
  • serve

    Remove the baked Puff Pastry Tomato Tart from the oven. Tear the fresh mozzarella cheese on top and sprinkle with fresh basil leaves. Serve as soon as possible.


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