🍽️ Puff Pastry Tart with Tomatoes and Mozzarella

Name: Puff Pastry Tart with Tomatoes and Mozzarella
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g puff pastry (frozen); 700 g ripe tomatoes; 1 tbsp olive oil; 300 g mozzarella; salt; pepper (from the mill); 1 tbsp balsamic vinegar; 0.5 tsp oregano (dried); 2 tbsp basil (finely chopped); 2 tbsp olive oil

612 kcal · 30 min · 4 servings

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Ingredients

300 g puff pastry (frozen)
700 g ripe tomatoes
1 tbsp olive oil
300 g mozzarella
salt
pepper (from the mill)
1 tbsp balsamic vinegar
0.5 tsp oregano (dried)
2 tbsp basil (finely chopped)
2 tbsp olive oil

Instructions

1. Let the puff pastry bases thaw side by side, then stack them and roll them out on a work surface lightly dusted with flour until they fit your greased tin exactly. Line the tin with the pastry and brush the surface thinly with oil.
2. Wash the tomatoes thoroughly and slice them into even rounds.
3. Slice the mozzarella as well.
4. Arrange the tomato and mozzarella slices in an overlapping pattern like roof tiles over the pastry. Drizzle a few drops of balsamic vinegar on each tomato slice, drizzle everything with a little oil, season with salt and pepper, and sprinkle with oregano and finely chopped basil.
5. Bake the tart in the preheated oven on the lower rack at 225 degrees for about 15 to 20 minutes. Take it directly out of the oven and serve immediately.

Nutrition per serving

kcal: 612
Protein: 19 g · Fett/Fat: 49 g · Carbs: 36 g