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The Savory Tomato Basil Tart is a culinary delight that beautifully marries the vibrant flavors of fresh tomatoes and aromatic basil, making it an exceptional addition to any dining experience. Whether you're entertaining guests at a dinner party, seeking a light yet satisfying lunch, or looking to impress at a weekend brunch, this tart serves as a versatile dish that can easily adapt to various occasions. Its flaky pastry crust, combined with a rich filling of cheeses and garden-fresh ingredients, creates a symphony of flavors that is both comforting and elegant.

Tomato Basil Tart

Discover the Savory Tomato Basil Tart, a perfect blend of fresh tomatoes, aromatic basil, and a luscious trio of cheeses all encased in a flaky puff pastry crust. Ideal for any occasion—from brunch to dinner parties—this dish celebrates summer flavors in every bite. Learn how to create this culinary delight with easy-to-follow steps, tips for handling puff pastry, and ways to elevate your presentation. Bring joy to your table with this savory tart!
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Ingredients
  

1 pre-made puff pastry sheet (thawed)

2 cups fresh cherry tomatoes, halved

1 cup fresh basil leaves, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon balsamic vinegar (optional for drizzling)

1 egg (for egg wash)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface to fit a 9-inch tart pan. Carefully press it into the pan, trimming any excess pastry hanging over the edges. Prick the bottom with a fork to prevent bubbling.

      Prepare the Filling: In a bowl, combine the ricotta cheese, minced garlic, salt, and black pepper. Mix until well blended. Fold in the chopped basil and half of the mozzarella cheese.

        Spread the Mixture: Evenly spread the ricotta mixture over the base of the puff pastry.

          Add Tomatoes: Arrange the halved cherry tomatoes on top of the ricotta layer, cut side facing up. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the tomatoes.

            Drizzle with Oil: Drizzle the olive oil over the entire tart for added flavor and moisture.

              Egg Wash: Beat the egg in a small bowl and brush it over the edges of the puff pastry for a golden finish.

                Bake: Bake the tart in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed, and the cheese is bubbly.

                  Cool and Serve: Once baked, let the tart cool for about 5 minutes. Drizzle with balsamic vinegar if desired, slice, and serve warm or at room temperature.

                    Enjoy: Slice into wedges and serve as an appetizer, light lunch, or part of a brunch spread!

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings