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Basil and Mozzarella Tart Recipe

Basil and Mozzarella Tart Recipe

Learn how to make this homemade Basil and Mozzarella Tart with buttery puff pastry and a creamy herb-infused base. This best easy baking recipe features fresh tomatoes, torn mozzarella and aromatic basil for a Mediterranean-inspired dish perfect for brunches or light dinners.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
1 tart (6 slices)
An overhead shot of the Basil and Mozzarella Tart displaying its golden puff pastry border and vibrant filling. Soft natural light highlights the contrast between the creamy custard base, glistening melted mozzarella pearls, and ruby-red cherry tomato halves. Fresh basil leaves scatter across the top, their deep green color popping against the milky cheese. The tart rests on a rustic wooden board with scattered herbs and a light dusting of black pepper visible on the surface. The edges of the pastry show perfect flaky layers that have risen and browned beautifully, while a drizzle of olive oil catches the light with a subtle sheen.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Basil and Mozzarella Tart?

This Mediterranean-inspired tart features puff pastry, fresh mozzarella, cherry tomatoes, basil leaves, eggs, double cream, Parmesan, garlic, olive oil, and seasonings. The combination creates a perfect balance of creamy, herby flavours with a buttery crisp base.

How to cook Basil and Mozzarella Tart at home?

Learn how to cook Basil and Mozzarella Tart by blind baking puff pastry until golden, then filling it with a vibrant basil-infused custard. Top with torn mozzarella and cherry tomatoes before baking until set with a slight wobble. The key techniques include pricking the pastry base, placing tomatoes cut-side up to prevent sogginess, and allowing the tart to rest before serving.

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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This best easy baking recipe features fresh tomatoes, torn mozzarella and aromatic basil for a Mediterranean-inspired dish perfect for brunches or light dinners.", "prepTime": "PT20M", "cookTime": "PT25M", "totalTime": "PT45M", "keywords": "basil tart, mozzarella tart, savory pastry, Mediterranean tart, tomato basil tart", "recipeYield": "6", "recipeCategory": "Main Course", "recipeCuisine": "Mediterranean", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "18 g", "proteinContent": "11 g", "fatContent": "24 g", "saturatedFatContent": "12 g", "cholesterolContent": "95 mg", "sodiumContent": "380 mg", "sugarContent": "2 g", "servingSize": "1 slice" }, "recipeIngredient": [ "320g ready-rolled puff pastry sheet", "250g fresh mozzarella balls (bocconcini)", "200g cherry tomatoes, halved", "30g fresh basil leaves, plus extra for garnish", "2 large eggs", "150ml double cream", "50g Parmesan cheese, finely grated", "2 garlic cloves, minced", "2 tbsp extra virgin olive oil", "1 tsp sea salt", "½ tsp freshly ground black pepper", "¼ tsp dried oregano (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Pastry", "text": "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." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "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." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "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." }, { "@type": "HowToStep", "name": "Fill Tart", "text": "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." }, { "@type": "HowToStep", "name": "Add Toppings", "text": "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!" }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Rest", "text": "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." }, { "@type": "HowToStep", "name": "Garnish and Serve", "text": "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!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "128" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-01", "reviewBody": "Perfect summer lunch with wine! The basil custard is incredibly flavorful and the balance of fresh tomatoes with creamy mozzarella is divine. I've made this three times already for different gatherings.", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-05", "reviewBody": "Guests always request the recipe! I was nervous about the custard setting properly but followed the instructions exactly and it turned out perfect. The puff pastry was wonderfully crisp and buttery.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-05-08", "reviewBody": "Easier than expected with stunning results! I'm not an experienced baker but this recipe was straightforward to follow. The tart looks so professional when finished - perfect for impressing at my book club meeting.", "name": "Beginner Friendly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-10", "reviewBody": "Restaurant-quality with simple ingredients! The basil infused custard is genius - it distributes the flavor throughout every bite. I added a little balsamic glaze drizzle before serving which complemented it beautifully.", "name": "Gourmet Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-05-11", "reviewBody": "Made this thrice in one week! The combination of flavors is absolutely addictive. I grow my own basil and this recipe really showcases its flavor. The leftovers (if there are any) taste even better the next day, cold from the fridge.", "name": "Addictively Good", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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