Open-Faced Tomato Tart with Fresh Mozzarella

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 1 sheet (about 8-10 oz) all-butter puff pastry sheet, thawed
• 1.5 tbsp Dijon mustard
• 1.25 lb ripe heirloom or vine tomatoes
• 8 oz fresh mozzarella
• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• 2 tsp fresh thyme leaves
• 1/3 cup fresh basil leaves
• 3/4 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 egg
• 2 tbsp grated Parmesan

Instructions

1. 1Preheat the oven to 400°F. Line a large baking sheet with parchment. Unfold the thawed puff pastry onto the sheet and lightly score a half-inch border all without cutting through.
2. 2Prick the center of the pastry all over with a fork. Brush the border with beaten egg and scatter a little Parmesan along the edge so it puffs golden and savory.
3. 3Spread a thin layer of Dijon over the center only. Thinly slice the garlic and scatter it, then drizzle a bit of olive oil across the mustard base.
4. 4Slice the tomatoes into even rounds one-quarter inch thick and pat them dry with paper towels so the tart stays crisp. Arrange overlapping slices inside the border in a single generous layer.
5. 5Tear the fresh mozzarella into rustic pieces and nestle them among the tomatoes. Sprinkle thyme, black pepper, and flaky salt over everything, then drizzle with remaining olive oil.
6. 6Bake 22 to 28 minutes until the pastry is deeply golden and puffed, the tomatoes look jammy at the edges, and the mozzarella is melted with light browning in spots.
7. 7Transfer the sheet to a rack and rest 5 to 8 minutes so the juices settle. Tear fresh basil over the hot tart just before cutting.
8. 8Slice into six open-faced portions and serve warm or at room temperature on a board—perfect centerpiece lunch for a peak-summer weekend table alongside a simple green salad.