Tomato Tart with Puff Pastry
This casual, rustic tomato tart with puff pastry is a simple, tasty appetizer for a casual dinner party or a light lunch served with a salad and a glass of wine. When tomatoes are at their peak, the tart is amazing. But it still works beautifully when they're not due to the vinaigrette dressing that brightens them with herbs, garlic and capers.
Servings (change as needed): 16 appetizer squares
- 1 sheet frozen puff pastry dough, thawed (about 8-9 ounces or 245g)
- 1 egg, mixed with 1 tablespoon water (egg wash)
- 2 teaspoon Dijon mustard
- 1 cup (110g) grated gruyere cheese
- 1/2 cup (40g) grated fresh Parmesan cheese
- 1 pint cherry or grape tomatoes (about 20), cut in half
- salt and black pepper to taste
Vinaigrette dressing for tomatoes
- 2 tablespoon minced fresh herbs (or 2 tsp dried) e.g. basil, chives, dill, oregano, parsley
- 1 1/2 teaspoon olive oil
- 2 teaspoon capers, rinsed and drained
- 1/2 teaspoon minced garlic (or 1/8 tsp. garlic powder)
Preheat oven to 400F/204C.
PREPARE AND PRE-BAKE PUFF PASTRY CRUST: Line a large baking sheet or cookie sheet with parchment paper. Unfold defrosted puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches (35 x 35cm) and 1/8 inch (32mm) thick. Score a line 1/2 inch (1.27cm) in from all four 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 egg wash (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 AGAIN: 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. The crust should be flaky and golden. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. The tart is best served warm but can also be served at room temperature.
- Substitutes and variations
2. Make Ahead
- Tomato options
- Mix grape and cherry tomatoes or try multicolored fresh tomatoes. Heirloom or beef steak tomatoes, sliced are aslo fantastic in peak tomato season
- Dietary changes
- For a gluten free version, use gluten free puff pastry. For a dairy free version, skip the cheese.
- Cheese options
- Instead of a gruyere and parmesan cheese combination, try other cheeses like Fontina, Mozzarella cheese, feta cheese, goat cheese or ricotta
- Instead of cheese, spread a layer of pesto on the puff pastry, then top with the tomatoes before baking.
- Herbs and Drizzles
- Great options are fresh thyme, parsley, chives, basil, oregano, dill or tarragon.
- Just before serving, try drizzling on good quality extra virgin olive oil or balsamic glaze.
Nutrition values are estimates for one square (when tart is cut into 16 pieces for appetizers)
- The tart is best served warm. Here are two options to make the cherry tomato tart 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
Calories: 136kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 193mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 1mg