Tomato Puff Pastry Tart

4.88 from 8 votes

This tomato puff pastry tart is a wonderful way to showcase those in-season tomatoes! A delicious option for an appetizer, light lunch, or as part of a brunch spread.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Brunch, Lunch

Cuisine: American

Servings: Servings

Calories: 220kcal

Author: Meredith

Ingredients

1 sheet frozen puff pastry
flour (for rolling)
1 egg of any size (for egg-wash)
3 oz cheddar gruyere cheese, grated*
2-3 medium tomatoes, cored and sliced
salt and pepper to taste
5-6 leaves fresh basil, cut into small pieces
1 tablespoon mined fresh parsley

Instructions

Prepare and pre-bake puff pastry crust:

Thaw frozen puff pastry per the package instructions.
Preheat the oven to 400°F and line a baking sheet with parchment paper and set aside.
Unfold and place a thawed sheet of puff pastry onto a lightly floured, flat surface. Lightly roll the puff pastry dough into a rectangle that is about ⅛” thick.
Using a sharp knife, score a line about ½” in from all edges to create a border (do not cut all the way through).
Using a fork, prick the center of the puff pastry generously (do not do this on the border).
Whisk the egg in a small bowl. Gently “wash” the border with the egg using a pastry brush. Make sure to get the top and edges.
Bake for 15 minutes.

Prepare the toppings:

While the puff pastry is pre-baking, wash and slice the tomatoes. Grate the cheese. Chiffonade the basil and chop the parsley. Set all ingredients aside until the crust is ready.

Assemble the tart:

After the puff pastry has pre-baked, remove it from the oven. Gently press the center portion down with a glass if it has puffed up, leaving the border puffed.
Generously sprinkle cheese over the center portion of the puff pastry.
Cover the cheese with a layer of tomato slices (it’s ok to overlap them slightly).
Sprinkle the salt, pepper, basil, parsley, and a little more cheese on top of the tomatoes.

Bake:

Bake the assembled tart for another 12-15 minutes, until the puff pastry border is flakey and golden brown. At this point, the tomatoes should be lightly roasted and the cheese melted and bubbly.

Slice, serve and enjoy!

Remove the tomato tart from the oven and cool for a few minutes prior to slicing. Best served immediately. Enjoy!

Notes

*If your store does not carry cheddar gruyere, use 1.5 oz cheddar + 1.5 oz gruyere. See alternate cheese recommendations below.

Recipe variations and substitutions:

Use different kinds of tomatoes. I show a variety of heirloom tomatoes on my tart. You could also use any of your favorite slicing tomatoes or cherry tomatoes!
Change the cheese. If you cannot find the Cheddar Gruyere that I use, and don’t want to do a mix of cheddar and gruyere, that is a-ok. Straight gruyere would be fabulous. Mozzarella, fontina, or goat cheese would all be great substitutes. A mixture of mozzarella and parmesan would be great. Have fun with it!
Add pesto. If desired, add a light layer of pesto to your tomato tart on puff pastry. I would recommend add this below your first cheese layer after you pre-bake your puff pastry. Alternatively, you could use pesto and skip the cheese if desired.
Try different fresh herbs. Try different fresh herbs in addition to, or in place of, the basil and parsley. Thyme, oregano, and chives would all be wonderful on a tomato tart.
Drizzle your tart with balsamic vinegar or a balsamic reduction. Just before serving, adding a drizzle of balsamic or a balsamic reduction would be a lovely touch.

Modifications for dietary restrictions: gf, vegan, egg-free

This puff pastry tomato tart is vegetarian as written. A simple modification can be made to make this into a gluten-free tomato tart as well. You can also make this tomato tart vegan and egg-free with a few changes too!

To make this tomato tart on puff pastry gluten-free, purchase a gluten-free frozen puff pastry (or make your own if you’re feeling ambitious).
If you’re looking to make this into a vegan tomato tart, a few changes need to be made. Making these changes also makes this tart egg-free:
- First, ensure the puff pastry you’ve purchased is vegan by reviewing the ingredients list (some are, some are not).
- Swap the egg wash for a vegan-friendly wash. A popular choice is using aquafaba. Doing a little research, it appears using vegetable oil or olive oil is another option for this as well (and would taste good with this).
- Use a vegan cheese substitute of your choosing.

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