Roasted Tomato, Thyme and Buffalo Mozzarella Tart

Whole heirloom tomatoes are the star of this easy tart recipe, and creamy buffalo mozzarella is the co-star.

 

Roasted Tomato, Thyme and Buffalo Mozzarella Tart

Whole heirloom tomatoes are the star of this easy tart recipe, and creamy buffalo mozzarella is the co-star.

Ingredients
  

  • 1/4 cup olive oil divided
  • 3 tbsp liquid honey
  • 2 tbsp balsamic vinegar
  • 10 heirloom tomatoes (approx.)
  • 1 bunch basil
  • 4 sprigs thyme divided
  • 1/2 pkg frozen puff pastry thawed
  • 1/4 cup breadcrumbs
  • 3/4 cup grated Parmesan
  • 1 ball buffalo mozzarella in water sliced or whole
  • 1/4 tsp salt and pepper each

Instructions
 

  • Place oven rack in bottom third of oven. Preheat oven to 400°F. In large skillet, heat 2 tbsp of the oil, honey and balsamic vinegar over medium heat, stirring to combine. Add tomatoes, half of the basil and 3 thyme sprigs. Cook over low heat for 2 minutes, turning tomatoes over halfway through cooking.
  • Line pie plate with parchment paper; arrange puff pastry, pressing into edges. Sprinkle bottom with breadcrumbs and Parmesan; top with tomatoes.
  • Bake until crust is browned and tomatoes are cooked through, about 30 minutes.
  • To serve, arrange Mozzarella, sliced or whole, remaining thyme and remaining basil on top. Drizzle with remaining oil; sprinkle with salt and pepper.
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