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. The flavor combination of tomatoes, garlic, herbs, cheese and capers is delish.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: American
Diet: Vegetarian
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 grated gruyere cheese
- 1/2 cup 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
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- 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.
2. Make Ahead
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- 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
Nutrition values are estimates for one square (when tart is cut into 16 pieces for appetizers)
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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