Heirloom Tomato and Mozzarella Tarts : quick puff pastry dough : weather’s so hot in southern california!


Finally had some time this weekend to get back in the kitchen. I kept thinking about heirloom tomatoes all saturday thinking about how great they could photograph. I also felt like I needed to practice some pastry dough making, always a good skill to work on and get better at.  Pastries and party treats, feuillette rapide or quick puff pastry  is the perfect vehicle for yummy fillings. I have to say though, making this dough in the middle of summer can be difficult. Several trips to the freezer to chill the butter and prevent it from melting which has to be avoided at all cost. In this opportunity I feel like my pastry dough was lacking something, it didn’t puff as much as I would have liked, but the taste was still great! 🙂


Ingredients (makes 2 servings):

for the quick puff pastry:

1 butter stick (110g)
110g AP flour
2 tsp kosher salt
40 ml of water (perhaps less)

for the topping:

1 or 2 heirloom tomatoes
200g mozzarella
1 or 2 basil leaves (chiffonade)
kosher salt and fresh ground pepper to taste


Chill the butter in the freezer, the colder the better. The most important thing to do while making this pastry dough is to keep the butter cold. If you have an AC that helps too. The water also needs to be chilled. And a few trips to the freezer will be required. I use a bowl to contain the mess but as you can see, there is no containing it, flour will find the way. It doesn’t really matter, one of the fun parts of baking is the mess until it is time to clean up, then as fun. Cut the butter into small cubes about half an inch, and dust and mix in the flour. Add the salt. Return to the freezer and allow them cubes and flour to get cold again.


I like using my fingers. There are tools design for this purpose, but nothing beats your hands. Squeeze the butter cubes into the flour, compressing them against your thumbs and index fingers. This is a bit of a workout but don’t give up. Make sure that all the cubs are squeezed and well incorporated into the mix.  I would suggest returning the bowl to the freezer for another 5 minutes.




Add the water little by little and try to gather all the floury-buttery chunks into a ball. If the ball doesn’t hold its shape, you need to add more water and keep working it. At some point, the dough will come together. I don’t need to tell you exactly when… you will know when it happens. 

Form the dough into a ball, and dust with plenty of flour. Work the dough as little as possible. We don’t want to develop gluten keeping the end result flaky and crumbly. Once you have a nice ball of dough, you can place it in the fridge now and allow to rest for a good 20 minutes. I used this time to clean my counters and tools. Clean as you go! I emphasize this always, not just when making pastry dough, but when working the kitchen in general. You’ll save an incredible amount of time in the end.


Ok, get ready to roll out the dough. Dust your work surface with plenty of flour and get to work! Actually, this isn’t hard work at all. The dough should be so malleable and cooperative. With your rolling pin get to about an 1/8 of an inch thick in the shape of a long rectangle. You should be able to see flattened chunks of butter right under the surface of the dough. The idea behind puff pastry is simple but extremely clever. This layers of butter trapped under the flour will puff when heat is applied. The water in the butter evaporates and the butter fat prevents the layers of dough from sticking together, the whole system is meant for extreme puffy action. But it gets better. Now if we fold the rolled out dough onto itself we can increase the number of layers also increasing the puff power. Too many folds and the layers will be too thin to stay apart (they will literally blend together) hence killing the effect. There are a few methods and techniques documented all over the web, here are some wonderful posts from bloggers I often visit when I need help that you’ll probably want to check out that show you in detail the making of this dough:

Sophisticated Gourmet : Quick Puff Pastry

Not Without Salt : Quick Puff Pastry

LaughingLemonVideos : how to make quick puff pastry


Once the dough has been folded and turned and rolled out 3 times and after a few more trips to the freezer, you can store it back in the fridge. At this point we are ready to prepare the topping which isn’t at all difficult. Just slice some heirloom tomatoes. I love these tomatoes, they have a very characteristic flavor profile, with rich umami notes. Definitely a summer treat like few others. I will also use some nice mozzarella cheese. Some have more water than others, I like mozzarella cheese that has a good level of water content. It is a preference thing though.



Once you’re happy with your topping, set it aside. It is time to get your dough out of the fridge and cut it to the desired shape. I used 2 bowls. One to cut the round shape, and the other one with a smaller diameter to press down and imprint a circle. Don’t press down too hard. We don’t want to cut the dough, we just want to delimit the are that we will use to place the toppings. Eventually once the tart is partially baked, we will scrap off the center are to allow space for the tomatoes and cheese. At this point your oven should have been preheated at 450F and allowed an extra 15 minutes to get hot hot. This is important for maximizing the amount of rise you get from your dough. Some call it oven spring 🙂 Bake the tart for 15 minutes or so. After 10 minutes I always check, don’t check too often or too early, the oven temperature will drop, we don’t want that.


Once the tart has puffed and there is some light golden browning on the surface, remove from the oven and give it a couple of minutes before you tinker with it. Then simply scrape away the inner area designated by the circular indentation you made earlier and now you can place your topping of choice and get the tart back in the oven for the grand finale.




Return the tart to the oven and bake for another 12 minutes at 450F. I used the broiler to get some nice golden accents on the cheese and the tomatoes. The broilers in most ovens don’t cook evenly, and some attention is needed. Make sure you are using the middle tray of your oven, and keep an eye on the tart. At this point you can leave the oven door partially oven. You aren’t baking anymore, just broiling. I can’t see through my oven window, it is ancient and it has fought many many battles 🙂


Once the tarts come out of the oven, you can finish them with some cracked pepper and the basil chiffonade, maybe some thyme, a drizzle of olive oil… splash of lemon juice, it really is up to you. But here it is, a basic pastry tart great for summer parties. The number of appetizers that use puff pastry as you know is incredible and yes, I know, it can be bought at the store, and there are some good quality products out there, but understanding the process of making it is worth it if you really want to get into baking and pastry. You can also control the quality, salt level, butter amount if you make it yourself. I like having that degree of control when I bake. Hope you enjoyed todays post! Please share with me your pastry making adventures and suggestions! Until the next time!

Related links:

Pie Crust, Pâte Brisée 101. A must learn

Gougères: Incredible simplicity

Feuilletage = Puff Pastry = Magic!!!



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  1. I love these summer vegetable tarts. Two Bites at a Time also did a wonderful quick puff pastry dough recipe, beautifully written and photographed (so you should like it).

  2. Random though on why your pastry didn’t puff….When you make biscuits and you cut them out with a glass or something round you’re not supposed to twist because it seals the edge of the dough and therefore not letting the air into puff them….Maybe something similar happened with your puff pastry? These looks delicious – I could eat tomato and mozzarella for every meal.

    1. it is very possible, specially given that what I used had a flat dull edge that didn’t cut through cleanly so more like it sealed it shut… still puffed quite a bit in the center but not so much around the edge. I need some cutting rings 🙂 thank you Raechel!

  3. What a tasty-looking tart, Paul, and I think it fantastic that you made your own puff pastry. I’ve shied away from it due to such poor dough rolling skills. I guess the only way to improve is to get some practice. Each day I sit in my yard with my morning coffee, gaze upon my half-dozen tomato plants, and dream of what I’ll prepare with them. Now, I’ll include this tart. Thanks for sharing and taking the time to write such a great instructional post. Those links will surely come in handy.

    1. AH! thanks John! so glad you liked this one! haha, took me forever but it was worth the work. If you one day tell me that you made your own puff pastry that would make me so happy! 🙂 It really isn’t that complicated, just the continuous chilling can get a bit annoying. Don’t let those tomatoes go to waste! tomato jam?

  4. Paul, this looks AMAZING! I haven’t made puff pastry from scratch in years and now am itching to do it again. Thank you for this and all the links for tips. You photos and the compositions, as usual, are divine.

    Love the last shot 🙂

    1. thank you, baconbiscuit!!! I don’t know you’re real name yet hahah, so hope that’s ok I call you that. Hey! the quick puff pastry is not that time consuming, well.. a little more time consuming in the hot summer days… but not terrible… hope you get excited about it and try it again. And you are so welcome, I love those links. The last shot was you know.. the last shot after the tart was gone hahaha..

  5. Outstanding post, Paul! I had never heard of quick puff pastry before, but to me it seems a hybrid between French puff pastry and shortcrust pastry. You describe the process so well that I’m confident I could replicate this. The heirloom tomatoes do indeed look great in your photo. The mozzarella looks a bit ‘processed’ to me? Of course it is difficult to find good mozzarella outside of Campania. I bet your ‘pizza’ tasted great all the same.

    1. Stefan!! glad to hear from you and thank you! Quick puff pastry is in fact a little cheat french pastry chef came up with a long time ago to speed up the making of a pastry dough that could puff and deliver a very similar texture to that of classic puff pastry. It is a lot easier to execute and I can’t wait to see you post a wonderful pastry recipe soon! Regarding my mozzarella, I have to agree with you, not the freshest quality and I wish it was easier to find nice mozzarella here. I wouldn’t say it’s impossible but rushing back from work to get some cooking done at home sometimes comes at a price hahah, but I hear yah!

      1. I am going to do the real stuff at some point and will definitely post about that, but that will be October at the earliest because even here it is becoming too warm (and I’m too busy with summer activities like boating).

    1. Hey Amanda! I wrote this article 4 years ago 🙂 You’re the first one to catch this omission! I just added an extra short paragraph after you mix the super cold butter with the flour. I hope it helps. Thanks for bringing this up!

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