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Flaky Tomato and Mozzarella Tart

Flaky Tomato and Mozzarella Tart
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. On a lightly floured surface, roll the puff pastry into a 9-by-6-inch rectangle. Place on a parchment-lined baking sheet and refrigerate until firm, at least 30 minutes.
  2. Prick the puff pastry all over with a fork and top with the tomatoes and mozzarella. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Bake until golden brown and cooked through, 20 to 25 minutes. Cut into pieces before serving.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 253
  • Fat 18g
  • Sat Fat 6g
  • Cholesterol 22mg
  • Sodium 569mg
  • Protein 9g
  • Carbohydrate 14g
  • Sugar 2g
  • Fiber 1g
  • Iron 1mg
  • Calcium 148mg
What does this mean? See Nutrition 101 .

Quick Tip

Polly-O part skim mozzarella cheese
Make sure to use packaged mozzarella—not the fresh variety—in this recipe. Fresh mozzarella will water out and become dry.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.