entire tomato tart made out of puff pastry

Easy Tomato Tart

A delicious tomato tart made in minutes with frozen puff pastry.
Course Appetizer, Main Course, Main Dish
Cuisine American
Keyword easy tomato tart
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 114kcal
Author Leigh Anne Wilkes


  • 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


Substitutes for puff pastry include: phyllo dough, pie crust and crescent roll dough.
Tomatoes - I used roma tomatoes but any tomato will work.


Calories: 114kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 1mg