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Tomato And Mozzarella Tart

Published Friday, 16 September, 2011 by Sarah

rally easy to make and really quick



  • 1 puff pastry ready rolled sheet
  • 4 large tomatoes sliced
  • 1 mozzarella cheese sliced
  • basil leaves
  • beaten egg to glaze
  • tomatoe puree


Unroll pastry sheets and cut each in half across length, place pastry on baking sheets.

Spread tomato over pastry pieces, leaving a border of approx. 1.5cm.

Top with overlapping tomato slices, every now and then putting in a thin slice of cheese.

The Tomato puree should be completely covered.

Brush borders with beaten egg and bake off for 12-15 min until borders have risen up around filling and pastry is golden.

Sprinkle with basil and serve.


  • Dawn 8 months ago

    Sounds and looks delicious but no oven temperature stated or position in oven

  • Bookworm 2 years ago

    This is brilliant! Quick and easy :) Leaves me plenty of time to read books!

  • Dan 3 years ago

    Can you use normal pastry?

  • Lexa Richards 3 years ago

    Great little dish. I'm not exactly Delia Smith in the kitchen but even I can't muck this dish up!

  • Lily 3 years ago

    what temperature do you bake this at?

  • Ant Barrett 3 years ago

    This recipe is DA BOMB !

  • ella 4 years ago

    how longs does this take to make?

  • Redders 7 years ago

    Im 21 and doing all my exams and i though this was amazingly easy!

  • Penny 7 years ago

    You just buy a pack of ready rolled puff pastry, there is only one sheet in a pack. Maybe you're thinking of filo which has more than one sheet in a packet?
    i made this with caramelised onion chutney instead of the tomato puree. It turned out a bit soggy (maybe my tomatoes were very watery), but it tasted lovely!

  • Sal 7 years ago

    Do you use full packet of pastry sheets or just 1 sheet?Dont understand?

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