Today, we want to share with you a delightful recipe that will make your taste buds dance with joy: Tomato Tarts made with puff pastry! These mouthwatering treats are a perfect blend of simplicity and deliciousness, and trust me, they’re easier to make than you might think!
Picture this: a buttery, flaky pastry crust that cradles juicy, ripe tomatoes bursting with flavor. It’s a combination that will have you coming back for seconds (and maybe even thirds!). Whether you’re hosting a casual gathering with friends, enjoying a cozy night in, or simply seeking a satisfying snack, tomato tarts are a wonderful choice.
One of the best things about these tomato tarts is their versatility. You can serve them as a fancy appetizer at your next dinner party or enjoy them as a light lunch on a lazy Sunday afternoon. Plus, the recipe allows for endless creativity. You can sprinkle in some fresh herbs like basil or thyme, top with any kind of cheese you like!
No need to worry about spending hours in the kitchen. We’ll be using store-bought puff pastry, which means less time rolling dough and more time savoring the deliciousness. It’s a game-changer for busy folks who still want to enjoy a homemade treat without the hassle.
When Summer arrives, so does this Tomato Tart! We make this as often as possible while our home grown tomatoes are around! The flavor profile can change with different cheese and herbs! The great thing about this is it is so easy to make and get on the table in less than an hour for a breakfast, lunch or dinner!
The key to making this tomato tart light and crispy is to drain the tomatoes after you salt them. We do this on a red tea towel, but you can use paper towels. If you skip this step, the tart will be soggy!
If you are craving this puff pastry tomato tart in the middle of winter, just sub out home grown tomatoes for cherry tomatoes! Of course, using the seasonal tomatoes is the best! We add fresh cut basil over the top of our tomato tart! We hope you try this soon! If you do, please leave us a review and comment below!
Chill the pastry again before baking.
Do not skip the extra chilling step when making this. Pop it in the fridge after working with it, while the oven preheats. This step gives the butter a chance to re-solidify. That is the trick to getting that puff! Take a look at the additional tips for baking with puff pastry, from Kelli Foster at The Kitchen.
Tips For Baking With Puff Pastry
If you are craving this puff pastry tomato tart in the middle of winter, just sub out home grown tomatoes for cherry tomatoes! Of course, using the seasonal tomatoes is the best! We add fresh cut basil over the top of our tomato tart!
Chill the pastry again before baking.
Do not skip the extra chilling step when making this. Pop it in the fridge after working with it, while the oven preheats. This step gives the butter a chance to re-solidify. That is the trick to getting that puff! Take a look at the additional tips for baking with puff pastry, from Kelli Foster at The Kitchen.
Tips For Baking With Puff Pastry
Equipment
- 1 sheet pan
- 1 sheet Parchment paper
- fork
- Cutting board
Ingredients
- 1 sheet sheet of puff pastry
- 1 teaspoon garlic olive oil
- 2 medium tomatoes sliced thick
- 1/4 cup parmesan cheese freshly grated
- 8 grinds Black pepper
- 1/2 teaspoon Italian or Pizza seasoning or Italian seasoning
Instructions
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.2 medium tomatoes
Prepare Puff Pastry:
- Thaw puff pastry overnight in refrigerator. You may also thaw on counter for about 20 minutes-depending on temprature of kitchen.1 sheet sheet of puff pastry
- 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.1 sheet sheet of puff pastry
- 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,1 teaspoon garlic olive oil, 1/4 cup parmesan cheese, 1/2 teaspoon Italian or Pizza seasoning
- Top with tomatoes. Add a few grinds of fresh pepper.2 medium tomatoes, 8 grinds Black 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.
Notes
Nutrition
Other recipes to try!
BJ
Delicious. We made with fresh tomatoes and it was like tomato pizza extraordinaire.
Bruce and Dina Miller
Oh, yay! Isn’t fresh tomato season the best! So glad you liked it! We are making it again for breakfast on Sunday! Enjoy the Summer!
Best,
Dina and Bruce