Tomato and Mozzarella Tarts

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 to 9 tarts
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All-purpose flour, for dusting

1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed

1 1/2 tablespoons freshly grated Parmesan

1 large plum tomato, thinly sliced

8 to 9 leaves fresh basil leaves

3 ounces (about 8 or 9 slices) fresh mozzarella, very thinly sliced

Salt and freshly ground black pepper


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. On a lightly floured surface, unfold the pastry. Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.
  3. Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.

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