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Tomato, Mozarella, And Roasted Garlic Tart

  • Yield: 4 to 6 servings


  • 2 to 3 tomatoes (about 3/4 pound)
  • 3/4 teaspoon salt
  • 1 sheet frozen puff pastry (half a 17.3-ounce package), defrosted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup Roasted Garlic PurÈe
  • 12 to 15 fresh basil leaves
  • 6 ounces fresh mozzarella, thinly sliced
  • 1/4 teaspoon freshly ground black pepper


  • Cut the tomatoes into 1/2-inch slices. Arrange in a single layer on a rack set over a baking sheet. Season lightly with 1/4 teaspoon salt and let drain for 30 to 45 minutes.
  • Preheat the oven to 400?F.
  • Place the pastry sheet on a lightly floured surface and roll it into a 10 1/2-inch square. Transfer to a baking sheet. Brush evenly with the oil, then the garlic purÈe. Arrange the tomato slices over the pastry. Cover each with a basil leaf, then top with a slice of cheese. Sprinkle with 1/2 teaspoon salt and the pepper.
  • Bake until the crust is golden brown and the cheese is bubbly, about 20 to 25 minutes. Serve warm or at room temperature, cut into squares.

Recipe Details