Savory Tomato Basil Tart Delight

I love how this Savory Tomato Basil Tart feels both elegant and effortless. The buttery puff pastry creates a crisp, flaky base that perfectly holds the juicy tomatoes, melted mozzarella, and tangy feta. Fresh basil adds a burst of brightness that ties all the flavors together, while a drizzle of olive oil or balsamic reduction makes it look and taste like something straight out of a café.

Why You’ll Love This Recipe

I adore this recipe because it’s so simple yet looks impressively gourmet. The puff pastry does all the work, giving me that perfect golden crust with minimal effort. The combination of tomatoes, basil, and cheese is classic and timeless — light yet satisfying. I love making this tart for brunch, as an appetizer, or even a light dinner. It’s one of those dishes that tastes as good warm as it does at room temperature.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 sheet of puff pastry, thawed
4 medium ripe tomatoes, sliced into thin rounds
1 cup fresh basil leaves, loosely packed
1 cup shredded mozzarella cheese
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic reduction (optional)
Salt and pepper to taste
1 egg, beaten (for egg wash)
Freshly cracked black pepper for garnish

Directions

1. I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
2. I roll out the thawed puff pastry gently to smooth the creases and fit it to my baking sheet. Using a sharp knife, I lightly score a 1-inch border around the edges, being careful not to cut all the way through — this creates a raised crust once baked.
3. I brush the border with the beaten egg to give it that golden shine.
4. Inside the border, I sprinkle the shredded mozzarella cheese evenly as the base layer.
5. I arrange the tomato slices in slightly overlapping rows over the cheese. I drizzle the olive oil over the top and season with salt and pepper to taste.
6. I scatter the crumbled feta cheese and a few torn basil leaves across the tomatoes.
7. I bake the tart for 20–25 minutes, or until the pastry is puffed and golden brown and the cheese is bubbly.
8. Once out of the oven, I let it cool slightly, then drizzle the balsamic reduction (if using) and garnish with the remaining fresh basil and a touch of cracked black pepper before slicing and serving.

Servings and Timing

This recipe serves 4–6 people.
Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: roughly 35 minutes

Variations

• I sometimes use goat cheese instead of feta for a creamier texture and tangier flavor.
• For a heartier tart, I add a layer of caramelized onions under the cheese.
• I’ve also swapped tomatoes for roasted red peppers or zucchini slices for a twist.
• To make it spicier, I sprinkle a pinch of red pepper flakes or drizzle chili oil before baking.
• I occasionally use pesto instead of olive oil for a bold basil punch.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a 350°F (175°C) oven for 8–10 minutes, which keeps the pastry crisp. Microwaving works in a pinch but can make the crust soft. This tart also tastes great at room temperature, so I often pack it for lunch or picnics.

FAQs

Can I make this tart ahead of time?

Yes — I assemble it a few hours ahead and refrigerate it. I just bake it right before serving for the best texture.

What kind of tomatoes work best?

I prefer ripe but firm tomatoes so they don’t release too much liquid while baking. Roma or heirloom varieties are perfect.

Can I use store-bought pastry dough?

Absolutely. Store-bought puff pastry works wonderfully — it’s quick and gives that beautiful flaky texture.

How do I prevent the tart from getting soggy?

I pat the tomato slices dry with paper towels before layering them, and I bake the tart until the crust is golden and crisp.

Can I add other herbs besides basil?

Yes — thyme, oregano, or parsley add nice herbal notes if I want to switch it up.

Is the balsamic reduction necessary?

It’s optional, but I love the sweet tang it adds. A drizzle right before serving elevates the tart beautifully.

Can I make this without egg wash?

Yes — it just won’t be as glossy. A little milk or cream brushed on the edges works as a substitute.

What should I serve with this tart?

I like serving it with a simple green salad or a bowl of soup for a complete meal.

Can I freeze the tart?

It’s best enjoyed fresh, but I can freeze baked slices in an airtight container for up to a month. I reheat them in the oven to bring back the crispiness.

How do I keep the puff pastry from puffing too much in the center?

Scoring a border and pricking the center of the pastry with a fork helps control the puffing and keeps it even.

Conclusion

This Savory Tomato Basil Tart Delight is one of my favorite quick yet impressive recipes. The golden, flaky pastry, juicy tomatoes, and fresh basil create a perfect balance of flavors and textures. I love how easy it is to put together and how versatile it can be — perfect for breakfast, brunch, or a light dinner that never fails to impress.

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