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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Side Dishes / Easy Tomato Tart

Easy Tomato Tart

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By: Leigh Anne WilkesPosted: 9/02/20Updated: 10/07/21

This post may contain affiliate links. Please see disclosure policy here.

pieces of tomato tart

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.

squares of tomato tart

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.

slices of tomato tart on brown paper

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.

overhead shot of tomato tart

Can I use something other than Puff Pastry?

You can substitute the puff pastry with:

  • phyllo dough
  • pastry crust
  • crescent roll dough
Tomato tart pieces

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.
slices of tomato on paper towel
  • 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.
Pastry with cheese and pesto
  • Add a layer of shredded mozzarella cheese and my pretty sliced tomatoes.  Add another sprinkling of Parmesan on top.
Tomato Tart with cheese 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!

squares of tomato tart

Other favorite tomato recipes:

  • Chicken and Tomato Pasta
  • Instant Pot Salsa
  • Sausage and Tomato Pasta

For all of my other favorite kitchen products and tools visit my Amazon Store.

5 from 2 votes
entire tomato tart made out of puff pastry

Easy Tomato Tart

Recipe From: Leigh Anne Wilkes
A delicious tomato tart made in minutes with frozen puff pastry.
serves: 8 servings
Prep:10 minutes
Cook:20 minutes
Total:30 minutes
Rate Recipe

Ingredients

  • 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

Instructions

  • 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:

Substitutes for puff pastry include: phyllo dough, pie crust and crescent roll dough.
Tomatoes – I used roma tomatoes but any tomato will work.
Recipe from America’s Test Kitchen

Nutrition Facts:

Calories: 114kcal (6%) Carbohydrates: 3g (1%) Protein: 7g (14%) Fat: 9g (14%) Saturated Fat: 4g (25%) Cholesterol: 36mg (12%) Sodium: 379mg (16%) Potassium: 133mg (4%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 668IU (13%) Vitamin C: 7mg (8%) Calcium: 158mg (16%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Appetizer, Main Course, Main Dish
Cuisine:American
entire tomato tart made out of puff pastry
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted September 2011

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  1. fran says

    Posted on 9/12 at 7:47 am

    add some pitted black olives on top (before cooking) and some thin slices of artichokes from a jar. Delicious!

    Reply
    • Leigh Anne says

      Posted on 9/12 at 9:48 am

      Sounsd delicious!

      Reply
  2. Pamela A. Figgs says

    Posted on 9/27 at 2:06 am

    Hi Leigh,

    My husband is buying me a new oven next week and this is the first recipe im going to cook. Looks very delicious.

    Pamela A. Figgs
    From Flex belt before and after

    Reply
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