Summer Tomato Tart

The summer brings such a beautiful bounty of fresh flavorful tomatoes. Using simple ingredients you can elevate your brunch with a classic puff pastry, fresh mozzarella or burrata, herbs, and confit garlic. Your guests will be impressed with this colorful caramelized tart plated in the Skillet gives it that extra wow factor.



  • 3/4 lb Mixed Color Tomatoes roughly same size Cut 1/4 inch thick
  • 1/2 lb Fresh Mozzarella Sliced 1/4 inch Thick or Fresh Burrata drained as much liquid as possible
  • 1 Sheet Puff Pastry
  • 5 cloves Confit Garlic Mashed (Separate recipe)
  • 1 tbsp Fresh Thyme Finely Chopped
  • 1 tsp Fresh Parsley Finely Chopped
  • 1 tsp Chives Finely Chopped plus 2 inches diagonal cut for garnish
  • Parmigiano Reggiano for grating
  • 1 large egg beaten
  • Flake Sea Salt
  • Fresh ground pepper
  • Zest of one lemon for garnish
  • Balsamic Vinegar for brushing


  1. Preheat oven to 400 degrees.
  2. Place sliced tomatoes in a bowl and evenly sprinkle 1 tsp of kosher salt. Let sit for 20 minutes. Drain liquid and place on paper towels to get as much moisture out as possible. This will help carmelize them later on. Be careful not to put too much pressure on them to keep the shape.
  3. Similar to Tomatoes, Lightly press out as much moisture as possible to the Burrata or Mozzarella. Excess moisture will leave your tart unable to set.
  4. On a lightly floured surface roll out your puffy pastry so that it will take the shape of the skillet, cutting around the top rim of the skillet. There is no need to season or oil the bottom as the skillet will do all the work.
  5. Fork smash the confit garlic and brush the bottom of the puffy pastry, season with flake salt. Arrange the Burrata or Mozzarella in an even layer on top of garlic. Season with half of the herb mix and flake salt.
  6. Brush the tomatoes with Balsamic Vinegar and then layer them on top of the cheese starting from the outside and working your way in overlapping slightly. The Balsamic Vinegar will add natural sugars to the tomatoes helping to carmelize them further during the baking process.
  7. Overlap the Puff Pastry around the tart tucking and folding around. Brush the overlapped pastry crust with the beaten egg and then sprinkle with flake salt.
  8. Bake the tart for 45- 50 minutes or once the cheese is bubbling with the crust golden brown. Rest for 5-10 minutes before serving. Garnish with the chive stems. The tart will easily slide out of the pan when ready to slice.


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