Puff Pastry Tomato Tart (20 Minute Recipe)
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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.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
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
- 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!
FAQs
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!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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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.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet 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 recipes to love
- 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.
- 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
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Puff Pastry Tomato Tart
Ingredients
- 1 puff pastry sheet
- 1 beaten egg
- 1 cup finely grated parmesan cheese
- 5.2 ounces garlic and herb soft cheese (I use Boursin)
- 4 thinly sliced tomatoes
- ½ cup Italian parsley, chopped roughly
- ¼ cup shaved parmesan cheese
- salt and pepper to taste
Instructions
- Thaw the 1 puff pastry sheet 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 1 beaten 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 1 cup finely grated parmesan cheese.
- Bake, for 15 minutes until puffed and golden.
- Mix together the 5.2 ounces garlic and herb soft cheeseand ½ cup Italian parsley, chopped roughly, and smear over entire surface of the pastry.
- Top with 4 thinly sliced tomatoes, and sprinkle with ½ cup Italian parsley, chopped roughly and ¼ cup shaved parmesan cheese.
- Sprinkle with salt and pepper to taste.
- Cut into slices.
- Devour.
Notes
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Nutrition
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.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
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.
Oh wow… This looks so delish!! I have to look for these tomatoes.. never seen them in my grocery store.
Tomatoes and goat’s cheese are always a great combination. I love the flakiness of this tart and the lovely topping. A great appetizer for any party!
This looks so delicious! Love all of the flavors and those tomatoes look so so tasty. I bet this would be great with a balsamic glaze drizzled on top too!
Savory tarts are my favorite and I am literally craving for this in spite of just having my dinner. The loads of tomatoes in the tart is so flavorful with that goat cheese.