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Tomato tart sliced into 4 pieces

Tomato Tart


Units Scale
  • 1 sheet frozen puff pastry thawed overnight in refrigerator
  • 1 teaspoon garlic olive oil
  • 23 fresh garden tomatoes, sliced thick
  • 1/4 cup freshly shredded parmesan cheese
  • 8 grinds fresh ground pepper
  • 1/2 teaspoon pizza seasoning (or Italian seasoning)


Instructions for the Tomato Tart:

Pre-heat oven to 400 degrees.

Slice tomatoes in half, making sure to make a thick slice. Lay them on a dark colored tea towel, or paper towels and sprinkle lightly with salt. Allow to sit while preparing pastry. Turn over after a few minutes to soak up all the moisture.

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 at 400 degrees F. 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 Tomato Tart together:

Brush center of pastry with garlic oil. Sprinkle with seasoning. Add the freshly grated parmesan cheese,

Top with tomatoes. Add a few grinds of fresh pepper.

Bake for a total of 20 minutes, turning half way through. If side crust is getting brown, and tomatoes have not quite cooked, cover lightly with foil and bake for a few more minutes.

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.



This keeps perfectly in the fridge for up to a week (like it will last that long!)