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.
Why You’ll Love This Recipe!
It’s a delicious and easy way to use up that bumper crop of garden tomatoes.
It’s easy. Thanks to using store bought puff pastry this tart comes together in minutes but looks like it took hours!
It’s delicious. Every time I take this to a party or an event, it disappears immediately! Not only is it delicious but it is so pretty too.
It’s versatile. It can be served warm or at room temperature which makes it perfect for a party.
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.
- Puff pastry. You can find this in the freezer section of the grocery store.
- Pesto. Store bought pesto is great or you can make your own with this recipe.
- Cheese. You will use both mozzarella cheese and Parmesan cheese. You could substitute the mozzarella for another favorite cheese if you prefer.
- Tomatoes. I prefer using Roma tomatoes. The skin is thinner and there are fewer seeds. You can also use heirloom tomatoes or even grape tomatoes.
- Salt and pepper
- Olive oil
- Fresh basil leaves
Can I Use Something other than puff Pastry?
You can substitute puff pastry with:
- Phyllo dough
- Pastry Crust
- Crescent roll dough
How to Make an Easy Tomato Tart
- Slice the tomatoes and let them drain on a few layers of paper towels. Give the tomatoes a nice shower of salt and pepper.
- Allow pastry to thaw at room temperature. Unroll and place on a parchment paper lined baking sheet.
- 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. Bake in 425 F degree oven for about 10 minutes until it was lightly browned.
- Add a layer of shredded mozzarella cheese and sliced tomatoes. Add another sprinkling of Parmesan on top.
- Return it to the oven for another 10 minutes. Bake until crust is golden brown on the edges.
- Add a sprinkle of fresh basil.
- Serve warm or at room temperature.
Pair This with
This easy tomato tart is pretty much delicious with anything but we love to serve it with some type of grilled meat but it can also be enjoyed all by itself as a meal with a green salad.
Frequently Asked Questions
Get creative with what herbs you use. It would be delicious with some fresh thyme sprinkled on top as well as some fresh parsley or oregano.
It never lasts more than a few minutes at our house but if you do have leftovers, wrap them in aluminum foil or plastic wrap and store in the refrigerator for 1-2 days.
Other favorite tomato recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
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