Best 11 Mozzarella Tomato Tartlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors with our tantalizing Mozzarella Tomato Tartlets. These delightful一口サイズのおつまみare a perfect blend of crispy, flaky crust, juicy tomatoes, and gooey melted mozzarella cheese. Each bite is a burst of freshness, tanginess, and savory goodness. Our collection of recipes offers a variety of options to suit your taste preferences, from a classic Italian-inspired version to a vegetarian delight bursting with roasted vegetables. Whether you're hosting a brunch, planning a picnic, or simply craving a satisfying snack, these tartlets are sure to impress. With easy-to-follow instructions and a touch of culinary creativity, you can whip up these irresistible treats in no time.

Here are our top 11 tried and tested recipes!

ANNA'S TOMATO TART



Anna's Tomato Tart image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
Kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra-large egg yolks
1/2 cup ice water
2 1/2 pounds dried beans, for baking the crust (optional)
2 1/2 pounds firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed
3 large garlic cloves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 tablespoons Dijon mustard
3/4 pound grated Gruyere cheese (1 pound with rind)
1/2 cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Steps:

  • Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
  • On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
  • Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
  • Cool slightly, cut into squares, and serve warm or at room temperature.

TOMATO AND MOZZARELLA TARTS



Tomato and Mozzarella Tarts image

Tomato and Mozzarella Tarts with basil are a perfect snack for a party

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 8

for dusting all purpose flour
1 frozen thawed (from a 17 1/2 oz package) puff pastry sheet
1 1/2 tablespoons freshly grated Parmesan cheese
1 large thinly sliced plum tomato
8 to 9 leaves fresh basil
3 oz very thinly sliced, about 8 or 9 slices fresh mozzarella cheese
salt
black pepper

Steps:

  • Preheat oven to 400 °F. Line a baking sheet with parchment paper and set aside.
  • On a lightly floured surface, unfold the pastry. Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.
  • Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.

TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound tomatoes, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 round pie dough (homemade or store-bought)
1 large egg, beaten with a splash of water for egg wash
6 ounces packaged shredded mozzarella
1 clove garlic, minced
1/4 cup chopped fresh basil, plus more for garnish
Flaky salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
  • Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
  • Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
  • Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

Steps:

  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART



Zucchini, Sun-Dried Tomato, and Mozarella Tart image

Categories     Milk/Cream     Egg     Tomato     Appetizer     Brunch     Bake     Vegetarian     Mozzarella     Parmesan     Basil     Zucchini     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup thinly sliced fresh basil
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
  • Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
  • Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
  • Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.

MOZZARELLA, TOMATO & BLACK OLIVE TARTS



Mozzarella, tomato & black olive tarts image

Enjoy the big Mediterranean flavours of James Martin's tasty tarts

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

375g sheet of ready-rolled puff pastry
1 egg , beaten
4 tbsp black olive tapenade or pesto
4 vine-ripened tomatoes , sliced
2 x 150g mozzarella balls, drained and thickly sliced
drizzle of olive oil
sprigs of fresh thyme
handful of black olives (such as Karyatis kalamata olives)

Steps:

  • Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
  • Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
  • Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.

Nutrition Facts : Calories 712 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.79 milligram of sodium

MOZZARELLA TOMATO TARTLETS



Mozzarella Tomato Tartlets image

This is an easy appetizer. They can be made year round but are even better with garden-fresh tomatoes. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Cheese

Time 20m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

1 garlic clove, minced
1 tablespoon olive oil
1 1/2 cups tomatoes, seeded and chopped
3/4 cup part-skim mozzarella cheese, shredded
1/2 teaspoon dried basil
fresh ground black pepper, to taste
24 frozen miniature phyllo tart shells
6 ripe olives, pitted and quartered
parmesan cheese, grated

Steps:

  • Preheat oven to 450 degrees F.
  • In small skillet, saute garlic in oil for 1 minute.
  • Add the tomatoes; cook until liquid has evaportated.
  • Remove from the heat; stir in the mozzarella cheese, basil and pepper.
  • Spoon 1 teaspoonful into each tart shell.
  • Top each with a piece of olive; sprinkle with Parmesan cheese.
  • Place on an ungreased baking sheet.
  • Bake at 450 degrees for 5-8 minutes or until bubbly.

Nutrition Facts : Calories 26.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.5, Sodium 54.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 1.8

MOZZARELLA APPETIZER TARTLETS



Mozzarella Appetizer Tartlets image

These little cups are so easy to make, but it looks like you spent a lot of time in the kitchen. I find that when I serve them I can't keep up with the demand. They are eaten up so fast and everyone wants more.-Carolyn Borougerdi, Irving, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons Italian seasoning, divided
1 package (8 ounces) cream cheese, softened
1 teaspoon minced garlic
12 slices white bread, crusts removed
1 plum tomato, seeded and chopped
12 ounces fresh mozzarella cheese, cut into 12 slices

Steps:

  • In a small bowl, combine oil and 1 tablespoon Italian seasoning; set aside. In another small bowl, combine the cream cheese, garlic and remaining Italian seasoning; set aside., Flatten bread with a rolling pin. Brush one side with oil mixture; place oil side down in muffin cups. Spoon cream cheese mixture into each; top with chopped tomato and a cheese slice., Bake at 350° for 10-15 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 257 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 268mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES



Tomato Tart With Fresh Mozzarella and Anchovies image

This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.

Provided by David Tanis

Categories     brunch, dinner, lunch, pizza and calzones, appetizer, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 cups/250 grams all-purpose flour
1/2 teaspoon salt, plus more for seasoning tomatoes
1/4 cup/59 milliliters extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
1 egg, beaten
1 large garlic clove, grated
1 cup thinly sliced onion
2 large tomatoes, sliced 1/4-inch thick and blotted
Ground black pepper
1/2 pound fresh mozzarella, thinly sliced
A few pitted niçoise olives, optional
A few capers, optional
8 anchovy fillets, rinsed and patted dry

Steps:

  • Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
  • Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
  • Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
  • Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO



Tomato & mozzarella tart with roast pepper pesto image

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

Steps:

  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

TOMATO AND MOZZARELLA TART



Tomato and Mozzarella Tart image

From America's Test Kitchen. A recipe designed to render a crispy crust. They say: "Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. "

Provided by SweetSueAl

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

unbleached all-purpose flour, for work surface
1 1/8 lbs puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 lb plum tomato, cored and cut crosswise into 1/4-inch-thick slices (about 3 to 4 medium)
table salt
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons chopped fresh basil

Steps:

  • Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
  • With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
  • With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
  • Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
  • Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
  • With pizza wheel or knife, trim excess dough from corners.
  • Adjust oven rack to lower-middle position and heat oven to 425 degrees.
  • Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell.
  • Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer.
  • Transfer to wire rack; increase oven temperature to 425 degrees.
  • While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.
  • Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
  • Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes.
  • Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.

Tips:

  • To make the perfect tart crust, use a food processor to combine the flour, sugar, and salt. Then, add the butter and pulse until the mixture resembles coarse crumbs. Finally, add the water one tablespoon at a time until the dough just comes together.
  • When rolling out the dough, be sure to do so on a lightly floured surface to prevent sticking. Also, roll the dough to a thickness of about 1/8 inch to ensure that it is thin and crispy.
  • Before baking the tart crust, prick the bottom with a fork to prevent it from puffing up. This will also help to ensure that the crust is evenly cooked.
  • To make the filling, use fresh, ripe tomatoes. This will give the tart the best flavor. Also, be sure to season the tomatoes with salt, pepper, and oregano to taste.
  • When assembling the tart, be sure to layer the ingredients in the following order: crust, tomatoes, mozzarella cheese, and basil. This will ensure that the tart is evenly cooked and that the flavors meld together perfectly.
  • Bake the tart in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  • Let the tart cool for a few minutes before slicing and serving. This will help to prevent the tart from falling apart.

Conclusion:

Mozzarella tomato tartlets are a delicious and easy-to-make appetizer or light meal. They are perfect for any occasion, from a casual get-together to a formal dinner party. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you are looking for a quick and easy recipe, give these mozzarella tomato tartlets a try.

Related Topics