Heirloom Tomato and Mozzarella Tart Recipe

Name: Heirloom Tomato and Mozzarella Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 cup whole wheat flour; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 cups freshly ground Parmesan chese; 1/2 cup unsalted butter, chilled and diced; 2 to 3 tablespoons ice cold water; 1 1/2 cups mozzarella cheese, grated; 6 mixed-color heirloom tomatoes, washed and sliced 1/4-inch thick; 1/4 cup fresh basil, roughly chopped; 1 tablespoon fresh oregano, chopped; 3 tablespoons scallion greens, chopped; 2 tablespoons olive oil

Servings: persons

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups freshly ground Parmesan chese
1/2 cup unsalted butter, chilled and diced
2 to 3 tablespoons ice cold water
1 1/2 cups mozzarella cheese, grated
6 mixed-color heirloom tomatoes, washed and sliced 1/4-inch thick
1/4 cup fresh basil, roughly chopped
1 tablespoon fresh oregano, chopped
3 tablespoons scallion greens, chopped
2 tablespoons olive oil

1
Preheat the oven to 375F.
2
To make the crust: Put the flours, salt, pepper, Parmesan and butter in a food processor.
3
Pulse until the mixture resembles coarse meal.
4
With the motor running, drizzle in the water until the dough starts to stick together.
5
Press the dough into a 9- to 10-inch tart pan with a removable bottom.
6
Place in the refrigerator for about 15 minutes.
7
Prick the bottom of the crust all over with a fork.
8
Line with parchment paper and then fill with pie weights or dried beans.
9
Bake in the center of the oven for about 15 minutes.
10
Remove the parchment and weights, and return the pastry shell to the oven to bake until golden, 15 minutes longer.
11
Let cool completely.
12
Reduce oven to 350F.
13
To make the filling: Sprinkle one-third of the mozzarella over the bottom of the pastry shell.
14
Arrange one-third of the tomato slices on top of the cheese.
15
Sprinkle with one-third of the basil, oregano, and scallion greens.
16
Repeat this step two more times, then drizzle with the oil.
17
Bake until the mozzarella has melted, 15 to 20 minutes, and serve hot or at room temperature on fresh baby arugula with grape tomatoes.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Heirloom Tomato and Mozzarella Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Heirloom Tomato and Mozzarella Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions