Tomato Tart With Pesto And Mozzarella Recipe

Name: Tomato Tart With Pesto And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 1 2/3 cups sifted flour; 7 tablespoons cold butter, diced; 1 egg, beaten; 2 teaspoons water; 1 teaspoon sugar; 1 teaspoon salt; Filling; 2 cups variation of small tomatoes; 1 mozzarella ball; 1 cup pesto; coarse salt to taste

Servings: persons

Dough
1 2/3 cups sifted flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon sugar
1 teaspoon salt
Filling
2 cups variation of small tomatoes
1 mozzarella ball
1 cup pesto
coarse salt to taste

1
In a large bowl pour the flour, making a well, and start adding the small butter pieces.
2
Add egg, sugar, salt and water. With your fingertips work all the ingredients until they resemble breadcrumbs.
3
Blend all ingredients until smooth, pushing with the heel of your hand and form into a ball of dough.
4
Wrap with cling film and chill in the refrigerator for about 30 minutes.
5
On a floured work surface, roll out dough into a large round.
6
Prepare a tart pan with removable bottom, transfer the dough on a rolling pin, drape it over the tart pan pressing dough onto bottom and edge.
7
Trim the edge and chill for 30 minutes.
8
With a fork prick the bottom of the pastry, line the shell with waxed paper and fill with pie weights or beans.
9
Partially bake for about 8-10 minutes.
10
Remove the weights and paper to continue baking for about 5 more minutes. It's okay if it's not golden brown at this point, it's going to continue baking with the filler later.
11
Let it cool before filling. Spread a thin layer of pesto over the crust and the break mozzarella into pieces over the sauce and cover the top with sliced tomatoes.
12
Bake again for about 10 minutes or until tomatoes are tender and cheeses is melted.

490

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: Dough, 1 2/3 cups sifted flour, 7 tablespoons cold butter, diced, 1 egg, beaten, and more.

Yes, Tomato Tart With Pesto And Mozzarella 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!

Tomato Tart With Pesto And Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions