This easy tomato tart is the perfect way to use up fresh tomatoes from the garden. Made with store bought puff pastry, it comes together quickly.
We love a tomato tart at our house and have several different versions. This Rustic Tomato Tart is another favorite. Tomato Basil Tart is amazing and one I make over and over again. And of course a bowl of homemade tomato soup can’t be beat.
Puff Pastry Tomato Tart
I woke up to two large bowls of tomatoes on my kitchen counter yesterday. Why is it that they all have to come ripe all at the same time! The tomatoes aren’t big this year but they are sweet and juicy.
I knew I had to get busy and start doing something with them. I had book club yesterday morning so I called my friend who was hosting and asked her if I could please bring something – how about a tomato tart I asked? She quickly agreed. Since book club was in two hours I didn’t have a lot of time. Fortunately for me, I had a puff pastry in my freezer as well as a jar of pesto in my refrigerator along with some cheese and my tomatoes. I had everything I needed to make an easy tomato tart.
What is Puff Pastry?
Puff Pastry can be made from scratch but I always buy mine pre-made from the grocery store. You will find it in the freezer section in the dessert or bread section. It is a light, flaky pastry made with lots of butter. As the pastry cooks and the butter melts, it creates the flaky layers. It is similar to phyllo dough but it is not the same.
Can I use something other than Puff Pastry?
You can substitute the puff pastry with:
- phyllo dough
- pastry crust
- crescent roll dough
How to Make an Easy Tomato Tart
- Slice the tomatoes and let them to drain on a couple of layers of paper towels. I used roma tomatoes. Give the tomatoes a nice shower of salt and pepper.
- Once the pastry was thawed and had sat at room temperature for a while I opened it up and put it onto a parchment. Poke the pastry all over with a fork. Brush with a light layer of beaten egg.
- Cover the crust with a thin layer of pesto and a sprinkling of freshly grated Parmesan cheese. It then went into a 425 degree oven for about 10 minutes until it was lightly browned.
- Add a layer of shredded mozzarella cheese and my pretty sliced tomatoes. Add another sprinkling of Parmesan on top.
It then goes back into the oven for another 10 minutes or so. After it cooled (I served it room temperature) you can give it a sprinkling of some fresh basil which I forgot to do for the photos.
It was a hit at book club. In fact, it was so good I made another one for dinner last night since that package of frozen puff pastry comes with two of them. We grilled up a chicken breast, a nice green salad and an easy puff pastry tomato tart made for a perfect dinner on the back patio!
Other favorite tomato recipes:
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Easy Tomato Tart
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
- 2 Tbsp pesto
- 1/2 C Parmesan cheese grated and enough to sprinkle on top.
- 3 tomatoes 3 large tomatoes or 6 small tomatoes, sliced
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 C mozzarella cheese grated
- 1 Tbsp olive oil
- 1 tsp garlic chopped
- 2 Tbsp fresh basil sliced
- Heat oven to 425 degrees.
- Place pastry on cookie sheet covered with parchment or a silpat.
- Fold edges up to form a rim. Poke over the crust bottom with a fork.
- Brush with beaten egg.
- Spread with pesto.
- Sprinkle with Parmesan cheese.
- Bake for 10-12 minutes or until golden brown. Put on a cooling rack.
- Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
- Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
- Drizzle with olive oil and garlic.
- Sprinkle with additional Parmesan cheese.
- Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature
Tips & Notes:
Originally posted September 2011