Mozzarella Tomato Tart – a delicious recipe with recipe Flaky Pastry, plum, salt, mustard, fresh basil, mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out the pastry and fit it into the bottom and sides of an 11-inch tart pan with a removable bottom.
2
Chill for 30 minutes.
3
Sprinkle the sliced tomatoes with 1/2 teaspoon of the salt and place them on paper towels to drain.
4
Turn the tomatoes over and pat dry.
5
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
6
Preheat the oven to convection bake at 350F.
7
Spread the mustard on the bottom of the pastry shell and sprinkle with the basil.
8
Distribute the tomato slices and mozzarella over the basil.
9
Mix the eggs and cream in a small bowl and season with the remaining 1/2 teaspoon salt and the pepper.
10
Pour the mixture evenly over the tomatoes.
11
Bake for 25 to 30 minutes, until the custard is set.
12
Remove from the oven and cool on a wire rack.
470
kcal
Calories
36
g
Fat
11
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Half recipe Flaky Pastry (page 37), 6 large plum (Roma) tomatoes, cut crosswise into 1/2-inch slices, 1 teaspoon salt, 2 tablespoons Dijon mustard, and more.
Yes, Mozzarella Tomato 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.
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