Homemade Tomato Mozzarella Tart
A simple and flavorful tart combining juicy tomatoes, creamy mozzarella, and tangy mustard on a crisp pastry. Perfect for lunch, a light dinner, or sharing with family and friends.
Ready in
1 hr 25 min
Prep
15 min
Cook
55 min
Total
1 hr 25 min
Servings
4
Difficulty
Easy
Calories
420
Oven
Tart pan
Knife
Cutting board
Paper towels
Quantities adjust from the original 4 servings. Fixed items stay unchanged.
For the tart
- 1
Prepare the crust
5 min1Prepare the crust
5 minPreheat the oven to 180°C (350°F). Place the pastry into a tart pan and prick the base all over with a fork.
Pricking the pastry prevents it from puffing up during baking.
- 2
Pre-bake the crust
15 min2Pre-bake the crust
15 minFor an extra crispy crust, pre-bake it for 10–15 minutes at 180°C (350°F). Let it cool slightly before adding the filling.
This helps prevent the pastry from becoming soggy.
- 3
Prepare the ingredients
10 min3Prepare the ingredients
10 minSlice the tomatoes and mozzarella. Place them on paper towels and gently pat them dry to remove excess moisture.
Removing excess moisture keeps the tart crisp.
- 4
Assemble the tart
5 min4Assemble the tart
5 minSpread a generous layer of mustard over the pastry. Sprinkle with breadcrumbs, then alternate two slices of tomato with one slice of mozzarella until the tart is completely filled. Drizzle with olive oil and season with salt and pepper if desired.
Arrange the slices tightly together for an even bake and a beautiful presentation.
- 5
Bake
40 min5Bake
40 minBake for 40–45 minutes until the tomatoes are tender, the mozzarella is melted and lightly golden, and the pastry is crisp.
Rotate the tart halfway through baking if needed for even browning.
- 6
Rest
15 min6Rest
15 minLet the tart rest for 10–15 minutes before slicing so the juices settle.
Resting makes cleaner slices and improves the texture.
- 7
Serve
1 min7Serve
1 minServe warm or at room temperature with a fresh green salad or enjoy it on its own.
Perfect for lunch, dinner, or sharing.
Tips
- Use ripe but firm tomatoes for the best texture.
- Pat the tomatoes and mozzarella dry to keep the pastry crisp.
- Store leftovers in the refrigerator for up to 2 days and reheat in the oven for the best texture.
- Calories
- 420
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