tart16 There are days when I just want to make something simple, with less mess in the kitchen. This tart couldn’t be simpler because it’s using thawed puff pastry and tomatoes. It doesn’t require any precooking except defrosting the puff pastry. It almost looks like pizza! At first I wanted to go very simple and add some mozzarella and basil on top. But during the baking process I decided to add some prosciutto and arugula instead. I still added grated mozzarella cheese and I would strongly recommend to use the shredded mozzarella because if you go ahead with regular mozzarella it will have too much water and will make the dough soggy. You can also add more colors if you mix some yellow and red tomato together.

Serving: 4
Preparation – defrosting the puff pastry, assembling 5 minutes
Baking: 35 minutes
Calories for 1 serving: 313

1 sheet of puff pastry, defrosted
1 large tomato
1 tablespoon of Dijon mustard
1 tablespoon of fresh thyme
1 cup of arugula
6-8 slices of prosciutto
¼ cup of shredded mozzarella cheese
¼ cup of flour to roll out the dough

Rub the pan with butter to make sure the dough won’t stick


Roll out the dough so that it fits a 9inch removable bottom tart shell. Sprinkle with flour so that it’s not sticking to the roller. Move the rolled out dough into the shell.


Press in the dough with your hands. Make sure you push up around the sides and rim. It won’t shrink while cooking if you press it in evenly.

dough in pan1

Use a roller to get rid of any excess dough on the rim. Poke the bottom with the fork a few times. Remember, if you use the removable bottom shell, do not grab it by the bottom part. Preheat the oven to 400F and adjust the oven rack to the lower middle position

tomato and mustard

Spread the tablespoon of mustard onto the dough and sprinkle half a spoon of fresh thyme. Slice the tomato and sprinkle it with salt. Let it rest for couple of minutes so that it releases some water. After a few minutes, pat dry the tomato slices with paper towel.


Lay two layers of tomatoes and sprinkle them with the remaining thyme, and transfer it to the oven. cheese1

After 25 minutes take the tart out and sprinkle some mozzarella cheese on top, then put it back in the oven. Bake it for another 5 to 1 minutes. Just watch it to make sure that the puff pastry doesn’t get too brown. tart

Take it out and let it rest for few minutes until it’s not too hot to remove it from the removable bottom pan. Put slices of prosciutto and arugula on the top.

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