Rustic Tomato & Mozzarella Tart Recipe

A pizza-like dish with fresh summer tomatoes from Cooking from the Farmers' Market.


2-3 ripe red and yellow tomatoes, about 8 oz. total weight, cored and cut into slices 1/8″ thick
1 clove garlic, finely chopped
1 tbsp unsalted butter, melted
8″ x 10″ rectangle of frozen puff pastry, cut in half and thawed in the refrigerator
3/4 cup (3 oz.) shredded whole-milk mozzarella cheese
4 tbsp (1 oz.) grated hard cheese, such as Parmesan
2 tbsp chopped fresh basil
Olive oil for drizzling


Step 1: Position a rack in the upper third of the oven and preheat to 400°F.

Step 2: Place the tomato slices on paper towels, season with salt, and let drain, 30-60 minutes.

Step 3: In a small bowl, combine the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment (baking) paper. Brush with the garlic butter and season with salt. Leaving a 1/4″ border, sprinkle the pastry evenly with the mozzarella and 2 tbsp Parmesan. Arrange the tomato slices on top. Sprinkle with the remaining 2 tbsp Parmesan. Bake until puffed and golden, 25-30 minutes.

Step 4: Sprinkle with the basil and drizzle with the olive oil and serve right away.

See more recipes from Tasha de Serio and Jodi Liano.

Reprinted with permission from Tasha de Serio and Jodi Liano’s Cooking from the Farmers’ Market (2012 Weldon Owen).