Tomato Tart

Perfect for entertaining, these tomato tarts are easy to assemble, so beautiful, and amazingly delicious with the taste of fresh sun-ripened tomatoes and a mixture of fresh herbs. Bake some for your friends and family today.

Course Appetizer

Cuisine Southern

Keyword how to make a tomato tart, puff pastry tomato tart, tomato tart recipe

Prep Time 15

Cook Time 35

Servings servings

Calories 299kcal

Author Beth Pierce

Ingredients

1 sheet frozen puff pastry thawed
1 large egg
½ cup shredded mozzarella cheese
1 ½ cups grape or cherry tomatoes halved
1 large tomato thinly sliced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh basil leaves torn
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
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat oven to 400 degrees
Gently roll out the pastry puff sheet on a lightly floured surface to about a 10x13-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.
In a small bowl, beat the egg and water. Brush the puff pastry edge with the egg wash. 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 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, sprinkle with Parmesan cheese, 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 like Cream Cheese Pastry.
For the 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 heirloom tomatoes. In the fall and winter, grape tomatoes or cherry tomatoes work well. Substitute pesto sauce for the oil and fresh herbs and brush it on like pizza sauce after you bake the puff pastry. Then layer the cheese and tomatoes.
Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe is best served shortly after it is prepared. However, to reheat, place it on a baking sheet covered with aluminum foil and put in a preheated 250-degree oven until warmed.

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