Elevate your weeknight dinner or weekend brunch with this effortless easy tomato tart with puff pastry, featuring a golden, flaky crust and a rich blanket of melted cheese. Juicy, sun-ripened tomatoes and bubbly cheese bake together in perfect harmony for a stunningly simple centrepiece your guests will devour.
Tomato tarts are simple and quick to make. After seeing someone on television prepare one, I thought I’d give it a try. I couldn’t decide whether to go French or Italian, so I made both. For the French tomato tart, I used Dijon mustard, Gruyère cheese, and thyme, while for the Italian tomato tart, I used mozzarella, Parmesan, and rosemary. I just love the smell of the tarts when they come out of the oven, and they taste amazing.
These tomato tarts are delicious whether served hot or cold, and their simplicity makes them perfect for a quick brunch when unexpected guests drop by. I always make extra to enjoy for work lunches.
Ingredients you'll need for Tomato Tarts
French Tomato Tart
Italian Tomato Tart
How to make the best Tomato Tart with Puff Pastry
- Draw Out Tomato Moisture: Slice your tomatoes and place them on a paper towel. Sprinkle them lightly with salt and let them drain for 15-20 minutes, then pat them completely dry before using. this stops the pastry from going soggy.
- Keep it Cold: Keep the puff pastry in the refrigerator until you are ready to use it to ensure it stays flaky.
- Prepare the Pastry: Score a 1 cm border around the edge with a knife but be careful not to cut all the way through. This creates a beautiful raised edge. Prick the center of the pastry thoroughly with a fork to prevent it from puffing up entirely in the middle.
- Add the filling: Since there are two different tarts to choose from, pick the one that suits your taste and prepare its filling.
- Bake Hot: Puff pastry relies on high heat to expand and crisp. Bake your dish at a high temperature (around 200°C or 400°F) and place it on the lowest rack of your oven to ensure the bottom cooks thoroughly.
(Full recipe in the recipe card below)
If you liked these recipes
You might like to try:
- Easy baked camembert
- Simple Italian bruschetta
- Easy creamy herb risotto
- French onion grilled cheese sandwich
Have you tried tomato tart with puff pastry? Do you serve your tart piping hot straight from the oven, or let it cool to room temperature alongside a crisp side salad? Drop a comment below and let me know your favorite way to enjoy it!
Easy Tomato Tart with Puff Pastry
Elevate your weeknight dinner or weekend brunch with this effortless easy tomato tart with puff pastry, featuring a golden, flaky crust and a rich blanket of melted cheese. Juicy, sun-ripened tomatoes and bubbly cheese bake together in perfect harmony for a stunningly simple centrepiece your guests will devour.
4
servings15
minutes20
minutes35
minutesIngredients
- French Tomato Tart
1 sheet puff pastry
2 tbsp Dijon mustard
1 cup Gruyere cheese grated
2 tomatoes
3 tsp fresh thyme leaves
1 tbsp extra virgin olive oil
- Italian Tomato Tart
1 sheet puff pastry
1 cup mozzarella cheese grated
1/3 cup parmesan cheese
2 tomatoes
2 tsp fresh rosemary leaves
1 tbsp extra virgin olive oil
Directions
- French Tomato Tart
- Draw Out Tomato Moisture: Slice the tomatoes to medium thickness and lay them on a paper towel. Lightly sprinkle with salt and let them drain for 15 minutes, then pat them completely dry before using. This prevents the pastry from becoming soggy.
- Prepare Oven and Pastry: Preheat oven to 200 C (400 F). Line a baking sheet with baking paper. Place the thawed puff pastry sheet on the sheet pan.
- Score Border: Score a 1/2 cm border around the edges of the pastry with a knife, taking care not to cut all the way through. Prick the inside area multiple times with a fork to prevent it from over-puffing.
- Assemble: Spread the Dijon mustard in a thin layer inside the border. Sprinkle the grated Gruyère over the mustard. Arrange the tomato slices over the cheese in a single layer.
- Season and Finish: Drizzle with olive oil and sprinkle with fresh thyme, salt and pepper to taste. Brush the outer crust border with a beaten egg for a golden finish.
- Bake: Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Serve: Let it cool for 5 minutes before slicing. Serve warm or at room temperature.
- Italian Tomato Tart
- Draw Out Tomato Moisture: Slice the tomatoes to medium thickness and lay them on a paper towel. Lightly sprinkle with salt and let them drain for 15 minutes, then pat them completely dry before using. This prevents the pastry from becoming soggy.
- Preheat and Prep: Preheat oven to 200 C (400 F). Line a baking sheet with baking paper. Place the thawed puff pastry sheet on the sheet pan.
- Score Border: Score a 1/2 cm border around the edges of the pastry with a knife, taking care not to cut all the way through. Prick the inside area multiple times with a fork to prevent it from over-puffing.
- Assemble: Evenly spread the grated mozzarella and parmesan cheese inside the bordered area. Arrange the tomato slices on top in a single layer, slightly overlapping.
- Season and Finish: Drizzle the olive oil over the tomatoes, sprinkle with the fresh rosemary leaves, and add salt and pepper to taste. Brush the outer crust border with a beaten egg for a golden finish.
- Bake: Bake for 20-25 minutes, or until the pastry is golden brown and the cheese is bubbly.
- Serve: Let it cool for 5 minutes before slicing. Serve warm or at room temperature.
