Tomato Tart Recipe for those summer tomatoes.
This easy tomato tart with puff pastry is the perfect way to enjoy fresh, ripe summer tomatoes. Flaky puff pastry is topped with creamy Boursin Garlic & Herb cheese, juicy heirloom tomatoes, fresh basil, and Parmesan cheese. Serve this beautiful tomato puff pastry tart as an appetizer, light lunch, simple dinner, or side dish for summer entertaining.
A Beautiful and Easy Tomato Tart
Every summer, when tomatoes are at their absolute best, I start looking for as many ways as possible to use them. This tomato tart with puff pastry is one of my favorites because it is incredibly simple, but always looks like something you would order at a little café or serve at a special lunch.
The combination is hard to beat: buttery, flaky puff pastry, creamy Garlic & Herb Boursin cheese, sweet and juicy heirloom tomatoes, fresh basil, and a little Parmesan cheese to finish. There aren’t a lot of ingredients, which is exactly why I recommend using really good, ripe tomatoes. When tomatoes are in season, they don’t need much help!
This tart is also one of those recipes that works for so many occasions. Serve it as an appetizer for a summer party, add a simple salad and call it lunch, enjoy it for an easy meatless dinner, or cut it into smaller squares for brunch. It would also be beautiful for a baby or bridal shower, book club, or any gathering where you want to serve something that feels a little special without spending hours in the kitchen.
And don’t let the beautiful finished tart fool you. Frozen puff pastry does most of the work here! Once you know a few simple tricks for keeping the pastry crisp and golden, this is an easy recipe you’ll want to make on repeat while tomatoes are in season. Grab those beautiful heirloom tomatoes and make this one before summer tomato season slips away.
Helpful Notes:
- Frozen puff pastry: Let the puff pastry thaw according to the package directions. It should be cold and pliable, but not warm or sticky. Cold puff pastry will bake up with the best flaky layers.
- Heirloom tomatoes: Choose ripe tomatoes that are firm enough to slice. Heirloom tomatoes make the tart especially beautiful because of their variety of colors, but any good, ripe tomato will work.
- Kosher salt: Salting the tomato slices before assembling the tart helps draw out excess moisture. This simple step is important because tomatoes release a lot of liquid as they bake.
- Boursin Garlic & Herb cheese: Let the cheese come to room temperature so it spreads easily over the puff pastry. The creamy cheese adds tons of flavor, so you don’t need a long list of additional ingredients.
- Black pepper: Freshly ground black pepper adds a little extra flavor to the tomatoes.
- Egg: Use an egg wash on the border of the puff pastry to give it that gorgeous, deeply golden brown finish.
- Olive oil: A light drizzle over the baked tart adds richness and brings all of the flavors together.
- Fresh basil: Add the basil after baking so it stays fresh and vibrant. Basil and summer tomatoes are always a winning combination.
- Parmesan cheese: Freshly grated Parmesan adds a salty, nutty finishing touch.
- Store leftover tomato tart in an airtight container in the refrigerator for up to 3 days.
- For the best texture, reheat slices in a 350°F oven or air fryer until warmed through and the puff pastry is crisp again. I don’t recommend reheating the tart in the microwave because the puff pastry will become soft.
- This tart is definitely best the day it is made, when the pastry is at its crispiest, but leftovers are still delicious reheated the next day.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 2 to 3 medium heirloom tomatoes, sliced 1/4-inch thick (about 1 pound)
- Kosher salt, to taste
- 1 (5.2 oz) package Boursin Garlic & Herb cheese, at room temperature
- Freshly ground black pepper, to taste
- 1 large egg, beaten with 1 tablespoon water
- Drizzle of olive oil
- 1/4 cup fresh basil leaves, torn or chopped
- 2 tablespoons freshly grated Parmesan cheese
Instructions:
- Preheat oven. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare puff pastry. Place the thawed puff pastry on the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.
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Prepare the tomatoes. Place the tomato slices on a paper towel or clean towel. Sprinkle with salt to draw out the moisture while you prepare the tart.
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Spread the cheese. Spread the Boursin cheese evenly over the center of the puff pastry, leaving the border uncovered.
- Add the tomatoes. Arrange the tomato slices over the cheese, slightly overlapping the slices. Season with freshly ground black pepper.
- Brush and Bake. Brush the border with the beaten egg. Bake for 25 to 30 minutes, or until the puff pastry is puffed and deeply golden brown and the tomatoes are softened.
- Garnish and serve. Remove from the oven and immediately drizzle with a little olive oil. Garnish with fresh basil and Parmesan cheese. Let sit for 5 to 10 minutes. Cut into squares and serve.
Notes:
- For the best flavor, use ripe, in-season tomatoes.
- If your tomatoes are especially juicy, pat the slices dry with paper towels before tossing them with the olive oil. This helps keep the puff pastry crisp.
- No heirloom tomatoes? Beefsteak, Campari, Roma, or even halved cherry tomatoes all work well. Just arrange them in an even layer over the cheese.
- Let the tart cool for 5 to 10 minutes before slicing for cleaner slices.
- Store leftover tomato tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer until warmed through and the pastry is crisp again. Avoid microwaving, as it will soften the pastry.
This recipe is from Maria Lichty.
