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Mozzarella, Tomato, Basil Tart

August 15, 2010

As one of my fridge clean out “Must Use” ingredients, I had a ball of fresh mozzarella pearls.  I wasn’t really in the mood for caprese salad, which was actually what I’d bought it for before it got lost in the bowels of the cheese and meat drawer, and I had some puff pastry just waiting to be put to use, so the natural conclusion was a rustic tart.  The end result was tasty and delicious, if a little juicy.  It’s the perfect use for some of those tomatoes from your garden.  Makes 4 servings.


  • 1 sheet of puff pastry, thawed
  • approximately 1 cup of sliced/chopped tomatoes
  • 8 oz. fresh mozzarella
  • cooking spray
  • handful of fresh basil, chopped


  1. Roll out the puff pastry and layer it in a large pie dish.  Roll any excess pastry up at the edges.
  2. Be sure to prick the bottom with a fork to prevent it from puffing up too much and dislodging your filling.
  3. Cover the bottom with the cheese.
  4. Add the tomatoes and basil.
  5. Bake at 400 degrees for 18 minutes or until pastry edge is golden brown.

Printable version.

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