Late summer is the perfect time to make this gorgeous gluten-free puff pastry tomato tart. Loaded with fresh tomatoes, mozzarella, and savory spices, this puff pastry tart makes for a deliciously easy meal!
3 sheets of Geefree Puff Pastry Dough
potato starch or any gluten-free flour for dusting
2 pounds tomatoes (any type; different colors are fun), cut into rounds
1 pound mozzarella cheese (low moisture)
1 tablespoon butter
1 cup mixed vegetables (any type)
½ cup onion (sweet), diced
2 garlic cloves, minced
1 tablespoon basil, dried
1 ½ tsp oregano, dried
salt and pepper to taste
drizzle of olive oil
1 egg, beaten
Bring dough to room temperature. Preheat oven to 375°F.
Melt butter in a sauté pan then add vegetables and onions and cook over med heat for 3 minutes or until they are softened.
Add garlic and cook for another few minutes until onions are translucent and vegetables are slightly browned.
Add basil, oregano, salt and pepper. Stir for a minute then set aside to cool.
Dust the countertop. Take dough and roll it out to approx. ¼” thick.
Use a non-stick spray on the tart pans.
Roll then cut the dough to the size and shape of the tart pan you are using.
Gently using your rolling pin, roll the dough onto the rolling pin then unroll onto the pan.
Carefully set the dough into the tart pan leaving a small edge of dough higher than the edge of the pan.
Add cooled filling to the tart.
Layer the mozzarella cheese over the vegetables then layer the tomatoes on top.
Sprinkle with Salt and pepper. Drizzle with some good olive oil.
Egg wash the edges and bake for 25-30 minutes or until cheese is melted and the crust is a golden brown.
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