Ingredients
- 1 sheet puff pastry
- 3 medium tomatoes, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese or ricotta
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- Place the puff pastry on a parchment-lined baking sheet.
- Lightly score a border around the edges of the pastry without cutting all the way through.
- Spread the cream cheese or ricotta inside the border.
- Sprinkle the mozzarella and Parmesan cheese evenly over the pastry.
- Arrange the tomato slices on top, slightly overlapping them.
- Drizzle olive oil over the tomatoes and season with oregano, salt, and black pepper.
- Brush the pastry edges with the beaten egg.
- Bake for 25 to 30 minutes until the pastry is puffed and golden brown and the tomatoes are lightly roasted.
- Garnish with fresh basil leaves before serving.
Notes
- Pat the tomato slices dry before assembling the tart to prevent a soggy crust.
- Goat cheese, feta, burrata, or ricotta can be used for different flavor variations.
- Add caramelized onions or roasted garlic for deeper savory flavor.
- Thinly sliced zucchini or chili flakes make excellent additions.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crisp pastry texture.
- This tart can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg