Description
A rustic and elegant tomato mozzarella tatin made with flaky puff pastry, roasted tomatoes, and creamy melted mozzarella. This savory upside down tart is simple, fresh, and perfect for lunch, brunch, or a light dinner.
Ingredients
Scale
- 1 sheet puff pastry, thawed if frozen
- 3 medium fresh tomatoes, sliced into thick rounds
- 8 ounces fresh mozzarella, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried herbs such as oregano or thyme
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon black pepper
- 1 cup fresh arugula, for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a bowl, gently toss the tomato slices with olive oil, dried herbs, salt, and black pepper.
- Arrange the seasoned tomato slices in a slightly overlapping layer on the prepared parchment paper.
- Place mozzarella slices evenly over the tomatoes.
- Lay the puff pastry sheet on top and tuck the edges slightly around the filling.
- Bake for 25 to 30 minutes, until the pastry is golden and crisp.
- Remove from oven and let rest for 5 minutes.
- Carefully flip the tart onto a serving plate so the tomatoes are on top, garnish with fresh arugula, slice, and serve warm.
Notes
- Pat tomatoes and mozzarella dry to prevent excess moisture.
- Keep puff pastry cold until ready to use for best flakiness.
- Let the tart rest briefly before flipping to help it hold its shape.
- Reheat leftovers in the oven at 350 degrees Fahrenheit to maintain crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg