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tomato tart

Tomato Tart with Puff Pastry

A seasonal delight that harnesses the peak flavor of summer tomatoes on a buttery, flaky puff pastry base. The contrast between crisp pastry and warm, melting cheese creates a texture symphony perfect for brunch or light dinner options.
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Course: Appetizer, Brunch, Main Course
Cuisine: French, Mediterranean
Keyword: Tomato Tart, Puff Pastry, Seasonal, Summer Recipe, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 320kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Digital Thermometer

Ingredients

  • 1 sheet pre-made puff pastry approximately 320g, thawed
  • 5 medium-sized ripe tomatoes heirloom varieties preferred for flavor diversity
  • 2 tbsp Dijon mustard
  • 200 g goat cheese or feta substitute with ricotta for a milder flavor
  • 3 tbsp fresh thyme leaves or 1 tablespoon dried thyme
  • 2 cloves garlic finely minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt
  • freshly ground black pepper to taste
  • 1 egg beaten, for egg wash
  • 1 tbsp balsamic glaze optional, for drizzling

Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the puff pastry from the refrigerator 10 minutes before using to make it more pliable.
  • Slice the tomatoes into 1/4-inch rounds and place them on paper towels. Sprinkle with 1/2 teaspoon of salt and let them sit for 15 minutes to draw out excess moisture. After 15 minutes, pat the tomatoes dry with additional paper towels.
  • Gently roll out the puff pastry on a lightly floured surface to about 10x14 inches. Transfer to your prepared baking sheet. Using a sharp knife, score a 1-inch border around the edge of the pastry (don't cut all the way through). Prick the inner rectangle repeatedly with a fork.
  • Spread the Dijon mustard evenly across the inner rectangle of the pastry.
  • Crumble half the cheese over the mustard layer. Arrange the tomato slices in an overlapping pattern. Sprinkle with minced garlic, thyme leaves, salt, and pepper.
  • Top with the remaining cheese. Brush the border with beaten egg for a golden finish, and drizzle the entire tart with olive oil.
  • Bake for 25-30 minutes, or until the pastry is golden brown and the tomatoes have slightly caramelized. The internal temperature should reach 165°F for optimal texture.
  • Allow the tart to rest for 10 minutes before slicing. If desired, drizzle with balsamic glaze before serving.

Notes

This tart is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 10 minutes to restore crispness.
For a healthier version, try whole wheat puff pastry to increase fiber content, or substitute half the cheese with roasted red peppers for a calorie reduction without sacrificing flavor.
The tart pairs beautifully with a peppery arugula salad or a glass of Provençal rosé or Sauvignon Blanc.

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 480mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 22mg | Calcium: 150mg | Iron: 1.5mg
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