Warm and flavorful, this savory homemade puff pastry tomato and mozzarella tart is going to be one of the easiest recipes you’ll ever make. Perfectly crispy edges with a cheesy and soft center that takes just 30 minutes to prep and cook.
About This Recipe
If you need an appetizer that everyone loves, you have to make this easy puff pastry tomato tart with mozzarella. It is super easy to make and is ready to serve in around 30 minutes. This tart is made with ready-made puff pastry and the rest of the ingredients are simple kitchen staples. A delicious side dish that you just can’t get enough of.
Why You Will Love This Recipe
- Easy to make: Making this puff pastry tomato tart is amazingly simple! You will not need much effort to prepare it and you will have a flavorful tomato tart in less than 30 minutes!
- Packed with flavor: A perfectly buttery and flaky puff pastry filled with mozzarella and tomatoes that ensure every bite of this appetizer is full of flavor.
- Easily customizable: You can choose your favorite cheese to match with tomatoes. Also, you can add mushrooms or bacon to make this tart more appetizing.
What You Need To Make Puff Pastry Tomato and Mozzarella Tart
- Puff pastry: I used ready-made puff pastry to make this tart. You can also use homemade puff pastry, it just takes more effort.
- Tomatoes: In my opinion, the appearance and taste of the tart is much better than cherry tomatoes or grape tomatoes. But you can use any type and color of tomato you like.
- Freshly shredded mozzarella cheese: I have used shredded mozzarella, you can use any melting cheese of your choice.
- Dried thyme: I love thyme in savory pastries, it adds such a delicious flavor. Depending on the season, you can use dried or fresh thyme.
- Egg yolk: We need egg yolk for pastry brushing.
- Salt and pepper
- Olive oil
How to To Make Puff Pastry Tomato and Mozzarella Tart
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the puff pastry in the fridge to thaw completely before using it. Simply roll out the pastry and cut it into 3×4-inch rectangles.
- Place the puff pastry rectangles onto the baking sheet.
- Spread a layer of shredded cheese on puff pastry rectangles. Arrange tomato halves, cut side up.
- Lightly brush the tops of the tomatoes with olive oil. Sprinkle with thyme, salt, and pepper.
- Fold the edges of the puff pastry over to enclose the filling and brush the edges with egg yolk.
- Bake in preheated oven until it turns golden brown and crispy, about 20 minutes. Serve warm.
Expert Tips
- Brush the edges of each tomato tart with beaten egg for a beautiful golden color.
- Sprinkle some garlic powder for extra flavor.
- Fresh basil leaves give a wonderful aroma and taste.
FAQs
How To Store Puff Pastry Tomato and Mozzarella Tarts
If you have baked puff pastry tomato tarts left over you can keep them in an air-tight container in the fridge for 2-3 days.
Did you like the puff pastry tomato and mozzarella tart recipe? Try my spinach and feta rolls recipe too! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup freshly shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 egg yolk, beaten
- 1 teaspoon dried or fresh thyme
- Salt and pepper
Instructions
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
Place the puff pastry in the fridge to thaw completely before using it. Simply roll out the pastry and cut it into 3x4-inch rectangles.
Step 3
Place the puff pastry rectangles onto the baking sheet.
Step 4
Spread a layer of shredded cheese on puff pastry rectangles. Arrange tomato halves, cut side up.
Step 5
Lightly brush the tops of the tomatoes with olive oil. Sprinkle with thyme, salt, and pepper.
Step 6
Fold the edges of the puff pastry over to enclose the filling and brush the edges with egg yolk.
Step 7
Bake in preheated oven until it turns golden brown and crispy, about 20 minutes. Serve warm.
