Rustic Tomato & Mozzarella Tart

From Cooking from the Farmers Market, by Williams Sonoma

Serves 6 to 8 people

Cook Time: 1 hr 20 min roughly


2 -3 rip tomatoes roughly totalling 8 oz


1 clove garlic, finely chopped or pressed

1 Tbsp unsalted butter, melted

8 x 10 in rectangle of Frozen Puff Pastry. Cut in half and thawed in the refrigerator. Or make your own.

3/4 cup shredded mozzarella cheese

4 Tbsp grated hard cheese, like Parmesan

2 Tbsp chapped basil

Olive oil for drizzling


  1. Position a rack in the upper third of the oven, preheat 400 degrees F. 

  2. Place tomato slices on paper towel or towel to drain 30 min. Or keep for a juicier dish

  3. In a small bowl combine the garlic and butter

  4. Place the puff pastry rectangles on a baking sheet (lined with parchment paper, opt) 

  5. Brush with the garlic butter and season with salt and pepper. Leaving a 1/4 in boarder 

  6. Sprinkle the pastry evenly with the mozzarella and 2 Tbsp of the parmesan

  7. Arrange the tomato slices on top

  8. Sprinkle the remaining 2 Tbsp of Parmesan on top 

  9. Bake until puffed and golden 25-30 min

  10. Sprinkle with fresh basil, drizzle with olive oil and serve

This recipes variation is found on Williams Sonoma site  Rustic Tomato & Mozzarella Tart

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