Open-Faced Tomato Tart with Fresh Mozzarella

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 390 cal
• 14g protein
• 28g carbs
• 25g fat
• 3g fiber

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Ingredients

• 1 (about 14 oz), thawed all-butter puff pastry sheet
• 1 large egg
• 2 tbsp Dijon mustard
• 1¼ lb ripe heirloom or beefsteak tomatoes
• 8 oz fresh mozzarella
• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• 2 tsp fresh thyme leaves
• ¾ tsp flaky sea salt
• ½ tsp freshly ground black pepper
• ½ cup fresh basil leaves
• 2 tbsp balsamic glaze
• ¼ cup Parmesan cheese, finely grated

Instructions

1. 1Preheat the oven to 400°F with a rack in the lower third. Line a rimmed baking sheet with parchment and unfold the thawed pastry onto it, smoothing any cracks with your fingers.
2. 2Score a half-inch border the pastry with a sharp knife without cutting all the way through, then prick the center all over with a fork so it stays flat while baking.
3. 3Beat the egg with a splash of water and brush only the border lightly. Bake the shell until puffed and pale gold, about 12 minutes; if the center rises, gently press it down with a spatula.
4. 4While the pastry par-bakes, slice the tomatoes into thin even rounds and lay them on paper towels. Blot both sides to remove excess moisture so the tart stays crisp.
5. 5Stir minced garlic into the olive oil. Brush the center of the hot pastry with Dijon, then sprinkle Parmesan evenly so it melts into a savory base.
6. 6Arrange overlapping tomato slices inside the border, tucking torn mozzarella pieces between layers. Drizzle with the garlic oil, scatter thyme, and season with flaky salt and pepper.
7. 7Return the tart to the oven and bake until the pastry is deep golden, the cheese is melted and bubbling in spots, and the tomatoes look jammy at the edges, 18 to 22 minutes.
8. 8Cool on the sheet for 5 to 8 minutes so slices hold together. Tear basil over the top, zigzag with balsamic glaze, and cut into shareable rectangles for a stunning midday centerpiece.