I keep a sheet of puff pastry in the freezer for days when lunch needs to look more planned than it really was. Add cheese, tomatoes, and a few herbs, and it turns into a crisp tart without making dough or spending much time in the kitchen.
The mozzarella melts over the pastry while the tomatoes soften and become slightly sweet in the oven. Parmesan, garlic, and fresh thyme add plenty of flavor, so there is no need for a separate sauce. I dry the tomato halves first because that small step keeps the pastry from becoming soggy.
We usually eat this tart with a salad for a light lunch, but I also cut it into smaller squares when we have friends over. It tastes good warm or at room temperature, which makes serving it much easier.
Tomato Mozzarella Puff Pastry Tart Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1½ cups shredded low-moisture mozzarella
- ¼ cup grated Parmesan
- 1 cup cherry tomatoes, halved
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
- 1 tablespoon water
- Fresh thyme, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the halved cherry tomatoes cut-side down on paper towels. Leave them for several minutes to remove some of their moisture.
- Unfold the thawed puff pastry and place it on the prepared baking sheet. Gently roll it into a rectangle if needed.
- Score a ½-inch border around the pastry using a sharp knife. Do not cut all the way through. Prick the center several times with a fork, leaving the border untouched.
- Mix the olive oil and minced garlic in a small bowl. Brush the mixture over the center of the pastry.
- Sprinkle the mozzarella and Parmesan evenly inside the scored border. Arrange the tomatoes over the cheese.
- Sprinkle the tart with thyme, salt, and black pepper.
- Whisk the egg with one tablespoon of water. Brush the mixture over the exposed pastry border.
- Bake for 20 to 25 minutes, until the pastry is puffed and golden and the cheese is bubbling.
- Allow the tart to rest for 5 minutes before slicing. Finish with additional fresh thyme and black pepper.
Tips
- Use low-moisture mozzarella rather than fresh mozzarella, which can release too much liquid.
- Drying the tomatoes before adding them helps keep the pastry crisp.
- Keep the puff pastry cold until you are ready to assemble the tart.
- Serve the tart warm or at room temperature.
- Store leftovers in the refrigerator for up to three days. Reheat them in the oven or air fryer to crisp the pastry again.
Frequently Asked Questions
Can I use fresh mozzarella?
Yes, but fresh mozzarella contains more moisture than low-moisture mozzarella. Drain it well, pat it dry, and use it sparingly so the pastry does not become soggy.
Why is my puff pastry tart soggy?
The tomatoes or cheese may have released too much liquid. Pat the tomatoes dry before assembling the tart and use low-moisture mozzarella. Baking the tart on a fully preheated metal sheet pan also helps the bottom become crisp.
Should I thaw the puff pastry first?
Yes. Thaw it according to the package directions until it unfolds without cracking. It should still feel cold when you assemble the tart.
Why do I need to prick the center with a fork?
Pricking the center keeps it from rising as much as the border. This creates a flatter area for the cheese and tomatoes while the edges puff around them.
Can I prepare the tart ahead of time?
You can cut the tomatoes, grate the cheese, and prepare the garlic oil several hours ahead. Assemble the tart shortly before baking so the toppings do not soften the raw pastry.
Can I add other toppings?
Yes. Thinly sliced zucchini, mushrooms, red onion, olives, spinach, or roasted peppers all work well. Cook watery vegetables first or pat them dry before placing them on the pastry.
What can I use instead of thyme?
Fresh basil, oregano, rosemary, or parsley can be used. Add delicate herbs such as basil after baking so they remain fresh.
Can I make smaller individual tarts?
Yes. Cut the puff pastry into four or six rectangles, add the toppings, and bake for about 15 to 20 minutes. Start checking them early because smaller pieces cook faster.
Can I serve this tart cold?
It can be served warm or at room temperature. Straight from the refrigerator, the pastry and cheese will be firmer, so allow it to sit out briefly before serving.
How should I store leftovers?
Refrigerate leftover tart in a covered container for up to three days. Place a paper towel under it to absorb extra moisture.
What is the best way to reheat it?
Reheat the tart in a 375°F (190°C) oven for 8 to 10 minutes. An air fryer also works well. The microwave will warm it, but the pastry will lose its crisp texture.