Tomato Tart is made easily with frozen puff pastry, garden fresh tomatoes, fresh herbs, mozzarella, cheddar, and gruyere cheese. This delicious dish takes just a few minutes to assemble, looks gorgeous, and tastes better than any five-star restaurant.
I love to serve this savory tart for our summer entertaining with Bacon Wrapped Shrimp, Smoked Salmon Dip, and 7 Layer Dip. With just a few minutes of hands-on time, you too, can look like a top pastry chef.
How to make fresh Tomato Tart
Start by gently rolling out the pastry puff sheet on a lightly floured surface to about a 10×13-inch rectangle. Then, using a sharp knife, score the edge, leaving about 1 inch all the way around. In a small bowl, beat the egg and water. Brush the puff pastry edge with the egg wash. Now, using a fork, poke holes all along the puff pastry inside the edge. Bake for about 10 minutes or until slightly puffed and lightly browned. Remove from the oven, and using a spoon, gently push down any puffiness inside the edge.
Then sprinkle with mozzarella, top with the halved and sliced tomatoes, kosher salt, pepper, basil, parsley, and thyme. Top with the shredded cheddar and gruyere. Drizzle with half the olive oil and bake for about 25 minutes or until the cheese is melted and the edges are golden brown. Finally, drizzle with the remaining olive oil, sprinkle with fresh Parmesan cheese, slice, and serve.
Recipe notes and helpful tips for Tomato Tart
- Puff pastry comes in packs of two. This recipe uses one sheet. You can easily double the recipe using both sheets or save one of the sheets for another recipe like Cream Cheese Pastry.
- For the best flavor, use fresh herbs and extra virgin olive oil.
- Puff pastry takes about 40 minutes to thaw on the counter. Plan to start the recipe right after the pastry thaws enough to unfold it without tearing it. Puff pastry can not be left at room temperature for too long. See below for more about working with puff pastry.
- Fresh garden summer tomatoes are a must with this recipe, so look for farmer’s markets. I love using heirloom tomatoes. In the fall and winter, grape tomatoes or cherry tomatoes work well. Substitute pesto sauce for the oil and fresh herbs and brush it on like pizza sauce after you bake the puff pastry. Then, layer the cheese and tomatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe is best served shortly after it is prepared. However, to reheat, place it on a baking sheet covered with aluminum foil and put in a preheated 250-degree oven until warmed.
What is puff pastry sheet?
Puff pastry is a light, flaky, uncooked pastry dough. It is available in packs of two sheets in the freezer section at most local grocery stores. Thaw in the refrigerator overnight or on the counter for about 40 minutes or until you can unfold it without tearing it. It needs to be cold to work well and do its thing, so don’t let it get warm before working with it.
How to work with puff pastry sheet
Puff pastry is very easy to work with. There are just a few tips to make sure you get the results you are looking for.
- Defrost puff pastry in the fridge overnight or on the counter for about 40-45 minutes. It is defrosted enough when you can unfold it without tearing it.
- Don’t let the pastry dough get warm. If it does, cover it with plastic wrap, place it back in the fridge until it chills, and try again.
- If cutting the puff pastry into shapes for a recipe. Store in the fridge while you work on the rest of the recipe.
- If rolling it out, lightly flour your work surface. Roll it out gently, and don’t overwork the edges.
- Have the rest of your recipe’s ingredients ready to go and close by because the dough does not work well when warmed.
- Puff pastry rises and puffs best at around 400 degrees.
Other appetizer recipes you will love!
Tomato Tart
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 large egg
- ½ cup shredded mozzarella cheese
- 1 ½ cups grape or cherry tomatoes halved
- 1 large tomato thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon fresh basil leaves torn
- 1 tablespoon fresh parsley leaves chopped
- 1 tablespoon fresh thyme chopped
- ⅓ cup shredded cheddar
- 1/3 cup shredded smoked gruyere
- 2 tablespoons olive oil
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees
- Gently roll out the pastry puff sheet on a lightly floured surface to about a 10×13-inch rectangle. Place on a large baking sheet covered with parchment paper. Using a sharp knife, score the edge of the dough, leaving about 1 inch all the way around.
- In a small bowl, beat the egg and water. Brush the puff pastry edge with the egg wash. Using a fork poke holes all along the puff pastry inside the edge. Bake for 10 minutes or until slightly puffed and lightly browned. Remove from the oven, and using a spoon, gently push down any puffiness inside the edge.
- Sprinkle the tart crust with mozzarella. Top with the halved and sliced tomatoes. Sprinkle with salt, pepper, basil, parsley, and thyme. Top with the shredded cheddar and gruyere cheese.
- Drizzle with half the olive oil and bake for about 25 minutes or until the cheese is melted and the edges are golden brown.
- Drizzle with the remaining olive oil, sprinkle with Parmesan cheese, slice, and serve.
Notes
- Puff pastry comes in packs of two. This recipe uses one sheet. You can easily double the recipe using both sheets or save one of the sheets for another recipe like Cream Cheese Pastry.
- For the best flavor, use fresh herbs and extra virgin olive oil.
- Puff pastry takes about 40 minutes to thaw on the counter. Plan to start the recipe right after the pastry thaws enough to unfold it without tearing it. Puff pastry can not be left at room temperature for too long. See below for more about working with puff pastry.
- Fresh garden summer tomatoes are a must with this recipe, so look for farmer’s markets. I love using heirloom tomatoes. In the fall and winter, grape tomatoes or cherry tomatoes work well. Substitute pesto sauce for the oil and fresh herbs and brush it on like pizza sauce after you bake the puff pastry. Then layer the cheese and tomatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe is best served shortly after it is prepared. However, to reheat, place it on a baking sheet covered with aluminum foil and put in a preheated 250-degree oven until warmed.
Nutrition
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Tavo
Looks really tasty! I think I’ll add it to my Thanksgiving dinner table!
Dana
So good! I love how refreshing this is, and how it’s like guiltlessly eating a pizza. So much flavor, but so many fresh and nutritious ingredients. LOVE!
Elaine Benoit
I made this last night and both hubby and I simply loved it! The smoked gruyere was a nice touch and I’m looking forward to making it again.
Beth Pierce
Thanks Elaine! So glad that you liked it!
Chenée
The flavor of this tart is incredible! I love the smoked Gruyere!
Toni
This is really perfect! Everyone at my house loved it! So tasty and delish!