Tomato Tart is made easy with frozen puff pastry, garden fresh tomatoes, fresh herbs, mozzarella, cheddar, and gruyere cheese. This delicious appetizer takes just a few minutes to assemble, looks gorgeous, and tastes better than any five star restaurant.
I love to serve this savory tart for our summer entertaining with Bacon Wrapped Shrimp, Smoked Salmon Dip, and 7 Layer Dip. With just a few minutes of hands on time you too can look like a top pastry chef.
How to make fresh Tomato Tart
Start by gently rolling out the pastry puff sheet on a lightly floured surface to about a 10×13 inch rectangle. Then using a sharp knife score the edge leaving about 1 inch all the way around. Then brush the edge with the beaten egg. Now using a fork poke holes all along the puff pastry inside the edge. Bake for about 10 minutes or until slightly puffed and lightly browned. Remove from the oven and using a spoon gently push down any puffiness inside the edge.
Then sprinkle with mozzarella, top with the halved and sliced tomatoes, salt, pepper, basil, parsley, and thyme. Now top with the shredded cheddar and gruyere. Drizzle with half the olive oil and bake for about 25 minutes or until the cheese is melted and the edges are golden brown. Finally drizzle with the remaining olive oil, slice, and serve.
Recipe notes and helpful tips for Tomato Tart
- Puff pastry comes in packs of two. This recipe uses one sheet. You can easily double the recipe using both sheets or save one of the sheets for another recipe like Cream Cheese Pastry.
- For best flavor use fresh herbs and extra virgin olive oil.
- Puff pastry takes about 40 minutes to thaw on the counter. Plan to start the recipe right after the pastry thaws enough to unfold it without tearing it. Puff pastry can not be left at room temperature for too long. See below for more about working with puff pastry.
- Fresh garden summer tomatoes are a must with this recipe so look for farmer’s markets. I love using the heirloom tomatoes.
- This recipe is best served shortly after it is prepared. However to reheat place on a baking sheet and put in a preheated 250 degree oven until warmed.
What is puff pastry?
Puff pastry is a light flaky uncooked pastry dough. It is available in packs of two sheets in the freezer section at most local grocery stores. Thaw in the refrigerator overnight or on the counter for about 40 minutes or until you are able to unfold it without tearing it. It needs to be cold to work well and do it’s thing so don’t let it get warm before working with it.
How to work with puff pastry
Puff pastry is very easy to work with. There are just a few tips to make sure you get the results you are looking for.
- Defrost puff pastry in the fridge overnight or on the counter for about 40-45 minutes. It is defrosted enough when you can unfold it without tearing it.
- Don’t let the pastry dough get warm. If it does cover it with plastic wrap and place back in the fridge until it chills and try again.
- If cutting the puff pastry into shapes for a recipe. Store in the fridge while you work the rest of the recipe.
- If rolling it out, lightly flour your work surface. Roll it out gently and don’t overwork the edges.
- Have the rest of your recipe’s ingredients ready to go and close by because the dough does not work well when warmed.
- Puff pastry rises and puffs best at around 400 degrees.
Other appetizer recipes you will love!
PrintTomato Tart
Perfect for entertaining these tomato tarts are easy to assemble, so beautiful, and amazingly delicious. Bake some for your friends and family today.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: appetizer
- Method: bake
- Cuisine: Southern
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
- ½ cup shredded mozzarella
- 1 ½ cups grape or cherry tomatoes halved
- 1 large tomato thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley leaves chopped
- 1 tablespoon fresh thyme chopped
- ⅓ cup shredded cheddar
- 1/3 cup shredded smoked gruyere
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees
- Gently rolling out the pastry puff sheet on a lightly floured surface to about a 10×13 inch rectangle. Place on a large baking sheet covered with parchment paper. Using a sharp knife score the edge of the dough leaving about 1 inch all the way around.
- Brush the puff pastry edge with the beaten egg. Using a fork poke holes all along the puff pastry inside the edge. Bake for 10 minutes or until slightly puffed and lightly browned. Remove from the oven and using a spoon gently push down any puffiness inside the edge.
- Sprinkle the tart crust with mozzarella. Top with the halved and sliced tomatoes. Sprinkle with the salt, pepper, basil, parsley, and thyme. Top with the shredded cheddar and gruyere cheese. Drizzle with half the olive oil and bake for about 25 minutes or until the cheese is melted and the edges are golden brown. Drizzle with the remaining olive oil, slice, and serve.
Notes
- Puff pastry comes in packs of two. This recipe uses one sheet. You can easily double the recipe using both sheets or save one of the sheets for another recipe.
- For best results use fresh herbs and extra virgin olive oil.
- Puff pastry takes about 40 minutes to thaw on the counter. Plan to start the recipe right after the pastry thaws enough to unfold it without tearing it. Puff pastry can not be left at room temperature for too long. See below for more about working with puff pastry.
- Fresh garden tomatoes are a must with this recipe so look for farmer’s markets.
- This recipe is best served shortly after it is prepared. However to reheat place on a baking sheet and put in a preheated 250 degree oven until warmed.
Keywords: puff pastry tomato tart, how to make a tomato tart, tomato tart recipe
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Tavo
Looks really tasty! I think I’ll add it to my Thanksgiving dinner table!
★★★★★
Dana Sandonato
So good! I love how refreshing this is, and how it’s like guiltlessly eating a pizza. So much flavor, but so many fresh and nutritious ingredients. LOVE!
★★★★★
Elaine Benoit
I made this last night and both hubby and I simply loved it! The smoked gruyere was a nice touch and I’m looking forward to making it again.
★★★★★
Beth Pierce
Thanks Elaine! So glad that you liked it!
Chenée
The flavor of this tart is incredible! I love the smoked Gruyere!
★★★★★
Toni
This is really perfect! Everyone at my house loved it! So tasty and delish!
★★★★★
Gina Ceraso
Delicious! We just made it again for the third time!
★★★★★
Julia
This tart is so delicious and especially great when made using heirloom tomatoes. So much flavour and so easy!
★★★★★
Toni
It turned out really amazing!! Thanks for the tips about puff pastry!
★★★★★
Renee Thiegpin
Delicious! We have a ton. of fresh tomatoes so I plan on making it again very soon.
★★★★★
Allyssa
This is really delicious and tasty! Super easy to make as well! Thank you so much for sharing this tomato tart recipe! Will surely have this again, Highly recommended!
★★★★★
Amanda Livesay
This is my favorite thing to make when I have a bunch of tomatoes. It’s so summery and delicious.
★★★★★
Erin | Dinners,Dishes and Dessert
I’ve got to try this tasty Tomato Tart soon!
★★★★★
Catalina
Puff pastry is so versatile and you can make so many delicious things with!
★★★★★
Sandra
This quickly became a favorite at my house!
★★★★★
Beti | easyweeknightrecipes
I love how easy and delicious this is! Perfect for summer!
★★★★★
katerina @ diethood.com
Oh my, this Tomato Tart looks incredibly delicious!! I can’t wait to try it!
★★★★★
Patricia @ Grab a Plate
Mmmm! I can’t wait to enjoy this over & over during the summer tomato season! This is perfect for a brunch or lighter dinner. Such a pretty presentation, too!
★★★★★
Louise Cayzer
What a yummy and easy recipe! Perfect for summer tomatoes.
★★★★★
Kate
SO pretty – perfect for a summer lunch party, and really easy to put together too – thanks for a great recipe!
★★★★★
Anjali
This tomato tart was so easy to make but looked so fancy! It totally impressed my family and friends when I made it as an appetizer this weekend!
★★★★★
Chenée
I love this recipe — puff pastry is so versatile, and the smoked gruyere makes it even better!
★★★★★