Fresh Tomato and Mozzarella Tart

A Fresh Tomato and Mozzarella Tart combines juicy, seasoned tomato slices with melted mozzarella atop a flaky pie crust, resulting in a light yet satisfying dish perfect for brunch, lunch, or a simple dinner.

Why You’ll Love This Recipe

• Vibrant flavors: Ripe tomatoes seasoned with kosher salt and black pepper pair beautifully with creamy mozzarella and fragrant basil.

• Simple preparation: The assembly requires minimal hands-on time and uses readily available ingredients.

• Versatile serving: Serve it warm from the oven as a main course with a side salad, or at room temperature as an appetizer or picnic dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ¾ pound tomatoes, sliced ½-inch thick

• Kosher salt and freshly ground black pepper

• 1 round pie dough (homemade or store-bought)

• 1 large egg, beaten with a splash of water (for egg wash)

• 6 ounces shredded mozzarella

• 1 clove garlic, minced

• ¼ cup chopped fresh basil, plus extra for garnish

• Flaky sea salt, for finishing Food Network

Directions

1. Preheat and prepare tomatoes
   Preheat the oven to 400 °F. Arrange the tomato slices on paper towels, sprinkle with kosher salt, and let them drain for about 5 minutes to remove excess moisture.

2. Prepare crust
   Line a baking sheet with parchment paper. Place the round of pie dough on the parchment (if using homemade dough, roll it into an 11- to 12-inch circle).

3. Assemble tart
   Brush the dough edges with the egg wash. Sprinkle the center with shredded mozzarella, minced garlic, and chopped basil, leaving a 1- to 1½-inch border. Arrange the tomato slices on top.

4. Fold and finish
   Fold the dough edges up and over the filling, pleating as you go to create a rustic edge. Brush the exposed crust with more egg wash, then sprinkle with flaky sea salt and a few cracks of black pepper.

5. Bake
   Bake until the crust is golden brown and the cheese is melted, about 35–45 minutes. Remove from the oven, garnish with additional basil, slice, and serve. Food Network

Servings and timing

• Yield: 4–6 servings

• Active time: 25 minutes

• Total time: 1 hour 10 minutes Food Network

Variations

• Heirloom Tomato Medley: Use a combination of red, yellow, and green heirloom tomatoes for a colorful presentation.

• Burrata Swap: Replace shredded mozzarella with torn pieces of burrata for an extra-creamy finish.

• Pesto Drizzle: After baking, drizzle the tart with basil pesto or balsamic glaze for added depth.

• Herb Infusion: Mix 1 teaspoon each of dried oregano and thyme into the egg wash before brushing the crust for an herbed twist.

Storage/reheating

• Storage: Cover the cooled tart tightly with plastic wrap or place in an airtight container. Refrigerate for up to 2 days.

• Reheating: Preheat the oven to 350 °F. Reheat individual slices on a baking sheet for 8–10 minutes, or until warmed through and the crust is crisp.

FAQs

What type of tomatoes work best in this tart?

Choose firm, flavorful tomatoes such as early-season Roma or small heirloom varieties. Firmness helps them hold shape without releasing too much juice during baking.

Can I use a different cheese instead of mozzarella?

Yes. Burrata, fontina, or a combination of shredded mozzarella and Parmesan both work well for slightly varied textures and flavors.

Is it possible to make this tart ahead of time?

You can assemble the tart up to 4 hours in advance, refrigerate (covered), and then bake just before serving. Let it sit at room temperature for 15 minutes before baking.

How do I prevent the crust from becoming soggy?

Salt the tomato slices and let them drain on paper towels to draw out excess moisture. Also, be sure to leave a border when folding the crust so juices don’t seep out.

Can I freeze the baked tart?

Freezing is not recommended, as the crust may become soggy upon thawing. Instead, freeze the unbaked assembled tart on a baking sheet until firm, then wrap tightly and bake directly from frozen, adding a few extra minutes to the bake time.

What can I serve alongside this tart?

A light green salad dressed with lemon vinaigrette, a bowl of chilled gazpacho, or a side of marinated olives complement this tart nicely.

How should I reheat leftovers for best texture?

Reheat in a 350 °F oven on a baking sheet for 8–10 minutes. Avoid using a microwave, which can make the crust limp.

Can I use gluten-free pie dough?

Absolutely. Substitute your preferred gluten-free pie crust and follow the same assembly and baking instructions; you may need to adjust bake time slightly.

What’s the best way to roll out homemade pie dough for this tart?

Roll the dough between two lightly floured sheets of parchment paper to your desired diameter, then transfer (with the bottom parchment) directly onto the baking sheet before peeling away the top layer.

How can I make this tart vegan?

Use a vegan pie crust, replace the mozzarella with a plant-based cheese alternative, and omit the egg wash or use a non-dairy milk wash for a golden crust.

Conclusion

This Fresh Tomato and Mozzarella Tart showcases the simple elegance of summer produce atop a crisp, buttery crust. With minimal effort and maximum flavor, it makes an ideal centerpiece for casual gatherings or a leisurely weekend meal. Enjoy experimenting with variations to suit your tastes, and keep this recipe on hand whenever ripe tomatoes come into season.