Summer Tomato Mozzarellissima Cheese Tart

Fresh tomatoes and melted cheese make a perfect pair

By bringing together classic Italian flavours, this multi-coloured cheesy tart is a sure crowd-pleaser. With melted mozzarella cheese and flaky pastry, the recipe is delicious as an appetizer for garden parties, or served for brunch with a green salad. For additional recipes, take a look at:

Summer Tomato Mozzarellissima Cheese Tart

Preparation: 10 minutes

Cooking: 25 minutes

Makes 4 servings


7 oz (200 g) store-bought puff pastry, thawed

3 oz (90 g) Saputo Mozzarellissima cheese, grated and divided

1 cup (250 ml) tomatoes, assorted sizes and colours, sliced

salt and freshly ground pepper, to taste

basil leaves


Preheat oven to 425°F (220°C).

Roll out puff pastry on a lightly floured surface to roughly a 9-inch (23-cm) square.

Sprinkle pastry with ⅓ of the Mozzarellissima cheese. Press the cheese into the pastry by going over it once or twice with a rolling pin.

Trim a ½-inch (1-cm) border off all sides of pastry. Wet the edges of the pastry with water, then place the cut strips on top, along edges to create a raised border. Place the tomato slices within the border in a single layer as tightly as possible. Season with salt and pepper.

Cook tart in the centre of the oven for 20 to 25 minutes, or until pastry is golden brown.

Remove tart from the oven and sprinkle with the remaining cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with basil leaves and serve.

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