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This easy puff pastry tomato tart features a flaky base, topped with soft cheese and gorgeous fresh tomatoes, then sprinkled with herbs & parmesan.
This savory puff pastry tart begins with a flaky puff pastry crust baked up with some cheese. It is then topped with soft cheese, gorgeous fresh tomatoes, with a sprinkle of fresh herbs and parmesan… ahhhhh.
I love to make this whenever we have guests over since I can easily pre-bake the base. It is served cold, so it is easy to just top it when people arrive. It is the perfect way to use fresh summer tomatoes!
It is literally 5 ingredients – just flaky pastry, parmesan (we shred it AND shave it), soft cheese, tomatoes, and an herb of your choice.
You could get super fancy, and make it a caprese tart – simply add some fresh mozzarella balls, and use fresh basil. A drizzle of olive oil/balsamic vinegar would really top it off!
Leek & Ricotta, Asparagus, any kind of roasted vegetables sliced up (I think red onion and zucchini with a little feta would rock)!
The point is, there are lots of ways to make this your own style based on what you have on hand and your tastes. I’ve listed a few other recipes below (right before the recipe card – scroll on down, folks!)
Appetizer or main dish
This makes a delicious appetizer, and will be perfect on a buffet table, since it’s able to kept at room temperature for an extended amount of time
Why you’ll love this recipe
- Simple ingredients – maximum flavor – Just a few excellent quality ingredients
- Easy recipe. You will not need a culinary degree for this!
- It is very quick to make – about 20 minutes, and this is yours!
Frequently Asked Questions
Pick the freshest ones you can find! Any kind of tomato works – just make sure they’re super fresh. I like the ones on the vine, but also make this with red and yellow cherry tomatoes (or grape tomatoes). You’ll need them to be fairly thinly sliced.
I use a brand called Boursin (this is not a sponsored post), but goat cheese (with some Italian seasoning sprinkled on) is also DELICIOUS. Softened cream cheese is also good with some garlic and Italian seasoning mixed in.
I love basil, parmesan and even fresh rosemary!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to serve with Tomato Tart
If you are serving as a meal, make an Arugula Salad, or green salad on the side. You could also serve with Grilled Vegetables.
Recommended Equipment/Tools
- Chopping Board
- Knife
- Sheet Pan
- Pastry Brush
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Frozen Puff Pastry. Find this in the freezer section of the grocery store. You can easily use Naan Bread, Flatbread, Pita bread or any kind of pizza dough!
- Soft Cheese. I use a brand called Boursin, but cream cheese with some Italian herbs added, or goat cheese works super well. Ricotta cheese is a great sub as well.
- Tomatoes. Any kind or color of ripe tomatoes can be used. I like beefsteak, roma or cherry tomatoes. I often do red and yellow cherry or grape tomatoes if I have them.
- Parmesan. We use this shredded on the base, and shaved over the top to finish. I like a good sharp white cheddar over the top if you want to switch i tup.
- Fresh herbs. I love Italian parsley or basil on the top of this tart.
Step by Step Instructions for making a Puff Pastry Tomato Tart:
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
Thaw the pastry sheets until softened, but still cold (I remove from the freezer and cover with paper towels) and preheat the oven to 425F.
Slice the tomatoes, and remove the cheese from the refrigerator to soften at room temperature.
Make the Puff Pastry Tart Base
Place your pastry sheet on either a stoneware baking sheet, or on a parchment paper lined sheet pan. Use a rolling pin to gently flatten the pastry so it is smooth.
Cut strips from all 4 sides of each pastry sheet, and brush the edges with egg wash. Prick the entire surface with a fork, and add the strips back to the edges of the pastry sheet, and press them down to adhere.
Brush the rest of the surface with egg. Sprinkle with parmesan cheese, then bake for 15 minutes until puffed and golden brown.
Allow to cool briefly, then deflate with a fork if you need to.
Add the toppings
Smear the soft cheese over the entire surface of the pastry, and top with tomato slices in a single layer (slightly overlapping).
Sprinkle with herbs (basil leaves, parsley, rosemary), and shaved parmesan. A little kosher salt and black pepper, if you wish.
Kylee’s Notes
Substitutions/Additions
Adding caramelized onions underneath the tomatoes is a GREAT way to boost flavor.
More easy recipes:
- Prosciutto Arugula Flatbread Pizza – Simple ingredients, with big flavors – this is one you’ll want to make a lot of!
- Asparagus Tart (from House of Nash Eats) -Delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard.
- White Pizza Mini Tarts (from Take Two Tapas) – red sauce takes a back seat to a delicious white sauce topped with ricotta and spinach
- French Onion Tart (from Life Currents) – sweet caramelized onions topped with earthy goat cheese, and all baked up in a flaky delicious puff pastry tart
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Puff Pastry Tomato Tart
Ingredients
- 1 puff pastry sheet
- 1 egg (beaten)
- 1 cup parmesan cheese (finely grated)
- 5.2 oz garlic and herb soft cheese ((I use Boursin) )
- 4 tomatoes (thinly sliced)
- ½ cup Italian parsley (chopped roughly)
- ¼ cup parmesan cheese (shaved)
- Salt and pepper (to taste)
Instructions
- Thaw the pastry sheets until softened, but still cold.
- Preheat the oven to 425F.
- Place your pastry sheet on either a stoneware baking sheet, or on a parchment lined sheet.
- Use a rolling pin to gently flatten the pastry so it is smooth.
- Cut strips from all 4 sides of each pastry sheet, and brush the pastry with egg.
- Add the strips back to the edges of the pastry sheet, and press them down to adhere
- Prick entire surface with a fork.
- Sprinkle with parmesan cheese.
- Bake, for 15 minutes until puffed and golden.
- Mix together the goat cheese, garlic and Italian seasoning, and smear over entire surface of the pastry.
- Top with tomatoes, and sprinkle with parsley and extra parmesan.
- Sprinkle with salt & pepper to taste.
- Cut into slices.
- Devour.
Notes
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Joan says
I’d like to try making this but I’m not understanding why you cut strips, and then add them back? I’ve never made a pizza before…..
Kylee says
Hi Joan! They make it look pretty! And give it a nice edge.
Natalie says
Not gorgeous but ABSOLUTELY gorgeous Kylee! I completely understand your husband. I would devour this beauty in a second. Warm. Straight from the oven. I’m drooling over here, just thinking about it and looking at this amazing photos. One big YUM! A must try.