Heirloom Tomato Tart

Serves: 6 (halve the recipe and re-freeze leftover pastry if wanting to make for less)

To serve:
Handful fresh basil leaves
1 tablespoon extra-virgin olive oil mixed with 1 teaspoon balsamic vinegar

Heirloom varieties of tomato are becoming easier to find, check out your local farmers’ market or independent grocer.  This is a great tart to take to or serve at a BBQ.


  • 375g Carême Puff Pastry, defrosted
  • 200g Fresh Mozzarella or Fior Di Latte (we use That’s Amore Brand)
  • 4-6 (about 650g) medium heirloom tomatoes
  • 1 dessert spoon fresh thyme leaves
  • Sea salt & black pepper

All Butter Puff Pastry 375g Careme Pastry


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Step 1 - click here to display

Preheat oven to 200C fan-forced (220C non-fan). Roll the pastry a little thinner, cut to size if need be, lightly grease a pie dish or a flat baking tray and line with baking paper, place the pastry on the tray, prick the base of the pastry all over with a fork.

Step 2 - click here to display

Tear the mozzarella into pieces and dot over the pastry.  Slice the tomatoes into 4mm-5mm thick rounds, lay the slices of tomato overlapping over the mozzarella, sprinkle with thyme, sea salt and black pepper.



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Bake in a pre-heated oven for 20 minutes then reduce oven temperature to 180C fan-forced (200C non-fan) and continue to bake for 30 minutes or until pastry golden and tomatoes are tinged with colour.

Remove from oven and sprinkle with basil leaves, drizzle with a little of the olive oil and balsamic vinegar. Can be made ahead of time and served at room temperature.

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