Tomato Basil Tart. Flakey, delicious and stunning. A great idea for a snack or as an appetizer for a party. Easy to make as well!
I'm so excited to share this tomato and basil tart with you all. It's not that difficult to make and the end result is pretty stunning and delicious.
This cherry tomato basil tart tastes like a Margherita pizza but on puff pastry giving it a more soft and flaky texture. This serves well as an appetizer and I would recommend finishing it within the same day as puff pastry naturally goes soggy the day after.
So I would recommend making this for social gatherings where it can be consumed within the same day or on days when you're really hungry!
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For this Recipe
You will need the following ingredients for my tomato basil tart recipe:
2 pints of cherry tomatoes, sliced in half (alternative: grape tomatoes)
2 puff pastry sheets
1 small handful of basil leaves chopped
2 cups of shredded mozzarella cheese (dairy-free version: mozzarella by daiya foods)
6 garlic cloves, finely chopped
3 tablespoon of extra virgin olive oil
1 teaspoon of salt
½ teaspoon of black pepper
flour for light dusting
Required: Large baking sheet 15 x 26 inches, rolling pin
How to make Tomato Basil Tart
Chop your basil leaves and set aside.
Next slice the cherry tomatoes in half and place in a mixing bowl. Finely chop your garlic cloves and add it to the cherry tomatoes. Pour in 2 tablespoon of extra virgin olive oil, season with salt and pepper and mix it all together.
Preheat your oven to 400 degrees F.
Line your baking pan with parchment paper. On a flat surface where you roll out the puff pastry, first dust it with some flour. Roll out the pastry dough into a large sheet that will cover your baking pan. Lay the pastry sheet over your parchment paper. Neatly fold in any excess dough to create a "border" (see picture below). Lastly with a fork lightly poke holes into the base of the pastry sheet so that air can escape as it bakes and doesn't create air bubbles (see picture below).
Drizzle and evenly spread 1 tablespoon of olive oil over your pastry sheet. Spread shredded mozzarella cheese over your pastry sheet. Next lay the halved tomatoes facing up to prevent juices from touching the puff pastry (see picture below).
Bake for 20 minutes in the oven. Once it's ready to serve, sprinkle with chopped fresh basil leaves.
Slice and enjoy your tomato tart with basil!
Give it a try!
Well I hope you give my Tomato Basil Tart recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this fresh tomato basil tart recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my roasted tomato basil tart I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Easy Tomato Basil Cheese Tart
Ingredients
- 2 pints cherry tomato sliced in half
- 2 sheets puff pastry
- 1 cup basil leaves chopped
- 2 cups shredded mozzarella cheese
- 6 cloves garlic finely chopped
- 3 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- all-purpose flour for light dusting
Instructions
- Chop your basil leaves and set aside.
- Next slice the cherry tomatoes in half and place in a mixing bowl. Finely chop your garlic cloves and add it to the cherry tomatoes. Pour in 2 tablespoon of extra virgin olive oil, season with salt and pepper and mix it all together.
- Preheat your oven to 400 degrees F. Line your baking pan with parchment paper.
- On a flat surface where you roll out the puff pastry, first dust it with some flour. Roll out the pastry dough into a large sheet that will cover your baking pan. Lay the pastry sheet over your parchment paper. Neatly fold in any excess dough to create a "border" (see picture below). Lastly with a fork lightly poke holes into the base of the pastry sheet so that air can escape as it bakes and doesn't create air bubbles (see picture below).
- Drizzle and evenly spread 1 tablespoon of olive oil over your pastry sheet. Spread shredded mozzarella cheese over your pastry sheet. Next lay the halved tomatoes facing up to prevent juices from touching the puff pastry (see picture below).
- Bake for 20 minutes in the oven. Once it's ready to serve, sprinkle with chopped fresh basil leaves.
Did you enjoy my recipe?