Heirloom Tomato Tart

Heirloom varieties of tomato are becoming easier to find, check out your local farmers’ market or independent grocer. This is a great tart to take to or serve at a BBQ.

Serves: 6

Ingredients

  • 375g Carême Puff Pastry, defrosted
  • 200g Fresh Mozzarella or Fior Di Latte (we use That’s Amore Brand)
  • 4-6 (about 650g) medium heirloom tomatoes
  • 1 dessert spoon fresh thyme leaves
  • Sea salt & black pepper

Method

  1. Preheat oven to 200C fan-forced (220C non-fan). Roll the pastry a little thinner, cut to size if need be, lightly grease a pie dish or a flat baking tray and line with baking paper, place the pastry on the tray, prick the base of the pastry all over with a fork.
  2. Tear the mozzarella into pieces and dot over the pastry. Slice the tomatoes into 4mm-5mm thick rounds, lay the slices of tomato overlapping over the mozzarella, sprinkle with thyme, sea salt and black pepper.
  3. Bake in a pre-heated oven for 20 minutes then reduce oven temperature to 180C fan-forced (200C non-fan) and continue to bake for 30 minutes or until pastry golden and tomatoes are tinged with colour.
  4. Remove from oven and sprinkle with basil leaves, drizzle with a little of the olive oil and balsamic vinegar. Can be made ahead of time and served at room temperature.
  5. To serve: Handful fresh basil leaves and 1 tablespoon extra-virgin olive oil mixed with 1 teaspoon balsamic vinegar
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