This has to be the easiest and tastiest dish I have made all Summer. And I should know since I’ve made it three times in a week!

Okay the first time was an experiment (wildly successful experiment, I might add) so I decided to recreate it for a blog post and a Sunday dinner only I got caught up in dinner preparations at my Dad’s house and completely forgot to take glamour shots of it when it came out of the oven.

So I made it again for our dinner this past Saturday. It is the perfect accompaniment to a light salad. Just the type of dinner you want on a warm Summer evening. Other than the prep work of roasting the tomatoes, this dish comes together easily and quickly.

Luckily the roasting part can be done ahead of time so the actual assembly comes together quite quickly. I use Roma tomatoes because of their firmness and shape but any tomatoes will do. And the roasting process brings out a sweetness and depth of flavor that is sorely lacking in our store bought tomatoes.

I slice the tomatoes at least 1/4″ thick and let them sit on a paper towel for about 15 minutes before placing on a parchment paper lined baking sheet. Sprinkle with some salt and pepper and drizzle on some olive oil before roasting at 400 degrees F for 40 minutes. We’ll only be using the nice, round slices but go ahead and roast the ends that you cut off because they are great to snack on while you are assembling the tart.

Honestly I could eat an entire pan of roasted tomatoes.

There aren’t a lot of ingredient to this tart – puff pastry, roasted tomatoes, fresh mozzarella, fresh basil, salt, pepper and olive oil. You can throw on a bit of Italian seasoning if you are feeling extra. Oh – and an egg wash for the edges of the puff pastry.

Slight segue….is there a basil shortage at the moment? I have come up empty every single time I’ve looked for fresh basil at the market for going on three weeks now. What is up with that? Bad timing on my part or some larger basil availability issue? I ended up having to buy a basil PLANT in order to make this dish.

This dish is great straight out of the oven but to be honest I think it is even better if you let it rest for a while and serve it room temperature. Which makes it a perfect dish to make when company is coming. You can make it before they get there and then just cut and serve when you are ready to eat.

Print Recipe

Roasted Tomato Tart

Ingredients

4 Roma tomatoes Sliced into 1/4" slices
1 Sheet Puff Pastry Thawed
16 oz. Sliced fresh mozzarella
Olive oil
1 egg beaten (to use as a wash)
Salt, pepper, Italian seasoning to taste
Fresh Basil torn or chiffonade

Notes

Preheat oven to 400 degrees F. Prepare a baking pan with parchment paper. Slice tomatoes to at least 1/4" thick slices. Let drain on paper towels for 15 minutes or so. Place on baking sheet and season with salt and pepper. Drizzle with olive oil. Bake for 40 minutes, rotating pan mid-way through.

After removing from oven reduce oven temperature to 375 degrees F.

Roll out thawed puff pastry sheet slightly, maintaining a square shape. Score 1/2" from edge (be careful not to cut all the way through).

Layer slices of roasted tomato with layers of sliced mozzarella inside the score lines. I used 16 slices of tomato and 12 slices of mozzarella.

Brush edges of pastry with beaten egg.

Season with salt, pepper and Italian seasoning.

Drizzle with a small amount of olive oil.

Bake for 20-25 minutes, rotating mid-way through. If it puffs up alarmingly during baking just poke at it with a sharp knife and it will calm down.

Cool for 10-15 minutes then slice into sixteen pieces and garnish with fresh basil.

I hope you try this out and enjoy it as much as we do. I have another super easy tomato recipe that I’ll share in the next couple of weeks. I have been on a tomato kick lately. To me it is the perfect Summery side dish.

Roasted Tomato Tart

Ingredients

Notes

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