This casual, rustic tomato puff pastry tart is a simple, tasty appetizer for a casual dinner party or a light lunch served with a salad and a glass of wine.
This tart is amazing when tomatoes are at their peak, but it still works beautifully when they’re not. The herbs, garlic and capers boost their flavor. Combine the tomatoes with melt-y cheese and a flaky puff pastry base and you have a pretty lovely – and delicious – appetizer.
The tomato puff pastry tart is simple to make and looks great served on a cutting board at a casual family or friends party. Sprinkle some fresh basil or parsley on top before serving and you’re good to go. You can also serve the tart for two (like a pizza) with a Grilled Vegetable Quinoa Salad and some wine for brunch or lunch.
I adapted this recipe from several others (bigoven, italiandish, thepioneerwoman), tweaking the seasonings and fixing the only complaint of a soggy crust. To prevent this, I did three things: pre-bake the puff pastry for 15 minutes before adding the toppings; squeeze the tomatoes by hand to get rid of their juice and seeds; and lay out the tomatoes with the cut side facing up.
- Buy cheese that is already grated
- Use minced garlic in the jar or a frozen garlic cube (a pinch of garlic powder works too)
- Buy the puff pastry that comes in two sheets instead of having to roll it out yourself
Tailor To Your Taste
- Try different cheeses like fontina, mozzarella.
- Instead of cheese, spread a thin layer of pesto on the puff pastry, then top with the tomatoes.
- Use other herbs you like in any combination (I tend to use basil and oregano and sometimes chives or green onion). Dill and tarragon work well too.
- Mix the colors if tomatoes – cherry or grape – or multicoloured.
Make Ahead Tomato Puff Pastry Tart
- The tart is best served warm. Here are two options:
- Follow all the instructions up to and including sprinkling the cheese over the baked crust. 15 minutes before serving, add the tomatoes and bake another 12-15 minutes.
- Or complete the full recipe and warm in a 375F oven for 5-6 minutes before serving.
Puff Pastry Tomato Tart Recipe
- 1 sheet store-bought puff pastry dough, thawed
- 1 egg, mixed with 1 tablespoon water (egg wash)
- 2 tsp Dijon mustard
- 1 cup grated gruyere cheese
- 1/2 cup grated fresh Parmesan cheese
- 1 pint cherry or grape tomatoes (about 20), cut in half
- 2 tbsp fresh minced herbs (or 2 tsp dried) e.g. basil, chives, dill, oregano
- 1 1/2 tsp olive oil
- 2 tsp capers, rinsed and drained
- 1/2 tsp minced garlic (or 1/8 tsp. garlic powder)
- salt and pepper to taste
- Preheat oven to 400F.
- PRE-BAKE THE PUFF PASTRY: Line a rimmed pan with parchment paper. Unfold the puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches and 1/8 inch thick. Score a line 1/2 inch in from all sides with a knife to make a border (not cutting all the way through). Prick the dough with a fork over the entire sheet of pastry except the border. Spread a very thin layer of Dijon over the inside surface. Brush the border with the eggwash (egg plus water). I use my fingers for both these steps. Bake for 15 minutes until golden brown. If pastry is puffed up in the middle, gently press it down.
- MAKE TOMATO TOPPING: Squeeze handfuls of the tomato halves over the sink to remove most of the juice and seeds (this will help prevent the tart becoming soggy). Place in a bowl. Add oil, capers, garlic, herbs, salt and pepper. Mix together. Taste and add a pinch of sugar if needed.
- ASSEMBLE TART AND BAKE: Sprinkle cheeses over the pre-baked tart inside the border. Place tomatoes on top of the cheese in a single layer, cut side facing up. Spoon on any of the tomato seasonings left in the bowl. Bake the tart for another 12-15 minutes. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. Serve warm . Can be made ahead - Note 1.
- Make Ahead: Follow all the instructions up to and including sprinkling the cheese over the baked crust. 15 minutes before serving, add the tomatoes and bake another 12-15 minutes. Or complete the full recipe and warm in a 375F oven for 5-6 minutes before serving.