Tomato Tarts in Summer

Make this Tomato Tart in summer when produce is abundant.  We shop the Asheville farmer’s markets for the freshest ingredients to serve this breakfast dish and more at Pinecrest Bed & Breakfast.   Served beside eggs, this dish invokes the flavors of pizza but it would make a nice lunch or light supper dish when served with a salad.  Serve 8.


1 box (1.1. lbs) frozen puff pastry, thawed overnight in refrigerator
1 egg, beaten with 1 T water
2 oz fresh grated Parmesan cheese (about 1 cup)
1 lb Roma tomatoes, cored and cut into 1/4″ thick slices
1/2 t salt
1 clove garlic, pressed (about 1 t)
2 T extra virgin olive oil
1/4 t black pepper
8 oz shredded mozzarella cheese (about 2 c)
8 oz stracciatella cheese, if available or substitute burrata or ricotta
2 T fresh chopped basil


Preheat the oven to 425.  Open thawed puff pastry into two sheets and cut each sheet into 4 equal squares.  Transfer pastry to a parchment lined large baking sheet.  Using a paring knife, score each square about 1/4-inch from the edges.  Using the tines of a fork, poke several holes in each square then baste with the egg wash.  Sprinkle Parmesan cheese on each square then bake for 10 minutes; turn the oven down to 350 and bake for 10 minutes more until brown and crisp.  Remove baking pan and return the oven temperature to 425.

While the tarts are baking, lay the in a single layer on double folded paper towels; sprinkle with salt to remove excess moisture.  Lay another double layer of paper towels on top and pat dry.  Meanwhile, combine the olive oil, garlic, and black pepper in a small bowl and set aside.

When the tarts come out of the oven, sprinkle mozzarella evenly over the 8 baked tarts.  Cover the cheese with tomatoes, shingling them in a single layer as much as possible.  Carefully brush the tomatoes with the olive oil mixture.  Return baking sheet pan to 425 oven for 15 minutes until the cheese is melted and golden brown.  Remove from the oven and let cool about 5 minutes.

Dollop each tart with the stracciatella then sprinkle with the fresh chopped basil.  Finish each tart with a little salt and pepper if desired.

a plate of breakfast food, tomato tart with cheese and basil, a cup of watermelon with blueberries, sausages and a shirred egg

Stay at Pinecrest

Experience serenity in the heart of the Blue Ridge Mountains and take advantage of all our bed & breakfast has to offer. Originally constructed in 1905 as a private residence, our stately English-Tudor has been meticulously restored and transformed into a luxurious bed and breakfast, offering all the modern comforts you desire. Savor a delightful breakfast and enjoy our convenient location in a serene residential historic neighborhood, just a stone’s throw away from the iconic Biltmore Estate, making it an ideal destination for your Asheville getaway.

Check out our latest Specials and Packages to help plan your visit. Then book online for your Summer getaway!