This tomato tart came about when we had so many tomatoes one summer, we ate tomato dishes every night! Then when the winter came, we didn’t want to use bland stour bought tomatoes. We tried using cherry tomatoes, and were so happy that we did! We now make this tart year round!
To make this we thaw our puff pastry in the refrigerator over night. However, if you pick it up on the way home, you can set it out to thaw on the counter. During prime summer tomato season we use fresh vine ripe sliced tomatoes, but cherry tomatoes work year round!
We use gruyere cheese, but feel free to use what you have in your fridge! We feel a sharp or more flavorful cheese is best!
Using puff pastry makes things so simple. Feel free to make variances with different cheese, or veggies. Make it your own!
Changing up this tart with caramelized onions is a favorite way we make it! Find caramelized tomato tart recipe here!
- 1 sheet frozen puff pastry thawed overnight in refrigerator
- 1 teaspoon of garlic oil
- 1/4 cup freshly shredded gruyere cheese
- 1 pint cherry tomatoes
- 1/4 cup freshly shredded parmesan cheese
- 8 grinds fresh ground pepper
- 1/2 tsp dried Italian herbs
- Fresh basil for garnish
- Pre-heat oven to 400 degrees
- Slice cherry tomatoes in half, and sprinkle lightly with salt. Allow to sit while preparing pastry.
Prepare Puff Pastry:
- Thaw puff pastry overnight in refrigerator. You may also thaw on counter for about 35 minutes.
- Put a piece of parchment paper on sheet pan. Place puff pastry in center. Use sharp knife to score (do not cut all the way through) about one inch around outside
- Use a fork, and generously poke holes all over the center section.
- Bake for 10 minutes, turning pan half way through.
- Pull pastry out of oven, and take the flat part of a fork and smash middle that has puffed up down.
Put Tart together:
- Brush center of pastry with garlic oil. Spread shredded gruyer cheese in center. Sprinkle with herbs.
- Top with cherry tomatoes, cut side down. Add a few grinds of fresh pepper, and top with remaining parmesan cheese.
- Bake for a total of 30 minutes, turning half way through. If side crust is getting brown, and tomatoes have not quite cooked, cover lightly with foil.
- When tart is done, allow to rest for at least 5 minutes.Use parchment to pick up tart, and move to a cutting, and serving board, and slide out the parchment. Use a sharp knife to cut into 4 squares. Garnish with fresh basil.
- Category: entree
- Cuisine: French
Keywords: tomato tart