Tomato Puff Pastry Tart
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.
Servings: 8 Servings
Calories: 220kcal
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.
- 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.
Nutrition
Calories: 220kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 155mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 1mg
