Basil and Mozzarella Tart Recipe
Crispy buttery pastry cradles a luscious basil-infused custard topped with melted mozzarella and fresh tomatoes for a savory tart that balances herb brightness with creamy richness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">320g ready-rolled puff pastry sheet</li><li class="ingredients-single-item">250g fresh mozzarella balls (bocconcini)</li><li class="ingredients-single-item">200g cherry tomatoes, halved</li><li class="ingredients-single-item">30g fresh basil leaves, plus extra for garnish</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">50g Parmesan cheese, finely grated</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp extra virgin olive oil</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">½ tsp freshly ground black pepper</li><li class="ingredients-single-item">¼ tsp dried oregano (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm tart tin with removable base</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Food processor or blender</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Unroll your puff pastry sheet and gently place it into your tart tin, pressing it carefully into the corners without stretching. Trim any excess pastry, leaving a small overhang which will shrink during baking. Prick the base all over with a fork – this prevents the pastry from puffing up during blind baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line the pastry case with baking paper and fill with baking beans or rice. This weight ensures your pastry base stays flat while the edges puff and rise beautifully. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base looks dry and is just turning golden. The partial baking ensures your pastry won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry bakes, prepare your filling. In a food processor, blend 20g of the fresh basil leaves, eggs, cream, grated Parmesan, garlic, 1 tablespoon olive oil, salt, pepper, and oregano if using. Blend until smooth and vibrant green. The eggs will set this mixture during baking, while the herbs and cheese provide the flavor foundation.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the pastry case is par-baked, reduce oven temperature to 180°C (160°C fan). Pour the basil cream mixture into the warm pastry case, spreading it evenly. The warm pastry will begin to cook the edges of the filling, creating a seal that prevents sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Tear the mozzarella into chunks and distribute them evenly across the tart. Arrange the cherry tomato halves, cut-side up, between the mozzarella pieces. Placing the tomatoes cut-side up prevents excess moisture from making your tart soggy – this is crucial for maintaining the perfect texture!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drizzle the remaining tablespoon of olive oil over the top and sprinkle with a little extra black pepper. Bake for 25-30 minutes until the filling is set with just a slight wobble in the center and the cheese has melted into creamy pools. The custard should be fully set at the edges but maintain a gentle tremor in the center when you gently shake the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the tart to cool in the tin for 15 minutes – this resting time is essential as it allows the filling to firm up, making it easier to slice cleanly. The tart is delicious served warm or at room temperature, which allows the flavors to develop fully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before serving, tear the remaining 10g of fresh basil leaves and scatter them over the tart. The heat will slightly wilt them, releasing their aromatic oils. If you like, add an extra drizzle of good quality olive oil for a beautiful sheen and enhanced flavor. Slice carefully with a sharp knife and enjoy!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this savoury tart ahead of time for a party?
Yes! You can prepare the tart up to 24 hours in advance and refrigerate it. Serve at room temperature or gently reheat at 150°C for 10-15 minutes. For best results, add the fresh basil garnish just before serving to maintain its vibrant colour and aroma.
What can I serve with a Mediterranean-style savoury tart?
Complement this tart with a crisp green salad dressed with lemon vinaigrette, or serve alongside grilled vegetables. For a more substantial meal, add prosciutto or serrano ham. A chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing.
How do I prevent a soggy bottom when making puff pastry tarts?
Prevent soggy pastry by thoroughly blind baking the case first, pricking the base with a fork, and ensuring your tomatoes are arranged cut-side up. Allowing the par-baked pastry to cool slightly before adding the filling creates a moisture barrier, while reducing excess liquid from wet ingredients like mozzarella.
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