Tomato Basil Tart by Chef Ellie Espo

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta is less expensive and still provides creaminess.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese with a similar flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is cheaper and adds acidity.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface to fit your tart pan.

Transfer the pastry to the tart pan and trim the edges.

Prick the bottom of the pastry with a fork to prevent bubbling.

Spread a thin layer of olive oil over the pastry.

Slice the tomatoes and layer them evenly over the pastry.

Sprinkle salt, black pepper, and red pepper flakes over the tomatoes.

Add minced garlic and chopped fresh basil on top of the tomatoes.

Tear mozzarella cheese into pieces and distribute it over the tart.

Sprinkle grated parmesan cheese over the mozzarella.

In a small bowl, whisk together the egg and a splash of water, then brush the edges of the pastry with the egg wash.

Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

Remove the tart from the oven and let it cool slightly.

Drizzle with balsamic glaze before serving.

Cooking Techniques

Spice Level:

Allergens