Tomato Tart with Puff Pastry

Tomato Tart with Puff Pastry is my go to quick and easy summer dish. Its so versatile and can be made for a main dish, side dish, light lunch or picnic snack. Using ready made puff pastry sheets topped with a layer of cream cheese and garlic and decorated with a layer of fresh juicy tomatoes is full of flavor but so simple to make.

You have to try this cheese and tomato puff pastry tart If you are a fan of puff pastry tarts then you will love this dish.

I have been making this tomato tart with puff pastry recipe for years sometimes as a whole tart or individual puff pastry tarts as I always have ready made pastry in the fridge. I have kept this recipe simple and uses common pantry staples and it comes together so easily.

🍅 Selecting Ripe Juicy Tomatoes

When it comes to making a tomato tart with puff pastry, the star ingredient is, of course, the tomatoes themselves. Selecting the right tomatoes is crucial to achieving flavorful and vibrant tomato tarts.

📋 Ingredients Notes

• Ready Made Puff Pastry - (Thawed if frozen) I used Jus-Rol gluten free puff pastry sheet that is 280g. You can use your preferred brand of puff pastry and follow the instructions on the packaging for preparing it before use in a recipe.
• Cream cheese - I used Philadelphia cream cheese as I always have some in my fridge to use up. See my variations below for other cheeses that will work well when making a tomato tart.
• Garlic - I love using garlic and the combination of flavors from the garlic, and cream cheese topped with tomatoes just works so well. If you prefer not to have garlic you can omit this and just go with cream cheese.
• Tomatoes I used a combination of various tomatoes of cherry, heirloom, and grape tomatoes. I like to include various sized and colors of tomatoes not only does this look visually appealing but the combination of the slightly different flavors of tomatoes makes for a delicious puff pastry tartlet.

See the recipe card below for full ingredients & measurements.

⚡ Substitutions & Variations

• Tomato Tartlets - Sometimes I like to serve them as individual puff pastry tartlets by slicing the puff pastry into 4 individual pieces. Follow the same instructions and cooking time for assembling the individual tartlets being sure to give each tart a crust and place the cream cheese and tomatoes in the center.
• Gluten free - I used gluten free ready made puff pastry to make a gluten free tomato tart.
• Soft Goat Cheese - Goat cheese has a tangy flavor and creamy texture that can work well as a substitute for cream cheese. It adds a distinctive taste and pairs nicely with the sweetness of tomatoes.
• Caramelized onions - When I have a little more time I like to cook sliced onions on low heat with a little oil until they turn a rich golden brown color. I then add the caramelized onions on top of the cream cheese layer before adding the tomatoes.

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make a Tomato tart with puff pastry.

See the recipe card below for more detailed recipe instructions.

Step 1: Preheat the oven to 220°C/425°F/Gas mark 7. Lay the sheet of rolled puff pastry onto a generously sized baking tray that has been lined with parchment paper.

Using a ruler or measuring tape, mark a line ½ inch inward from the edge of the puff pastry. Carefully score a line along this marked boundary, ensuring it goes all the way around the pastry. This scored line will define the crust of the tart. Pierce the center of the pastry with a fork evenly (See image 1).

Step 2: In a bowl mix together the cream cheese and minced garlic until the cream cheese feels soft and spreadable.

Tip: Pricking the base of the puff pastry with a fork is done to prevent it from rising too much during baking. This helps to maintain the flatness of the pastry and prevents it from puffing up excessively, resulting in a more even and stable base for the puff pastry tarts.

Step 3: Evenly spread a layer of cream cheese infused with garlic onto the pastry sheet, ensuring to stay within the boundaries of the crust lines. Use a spatula or the back of a spoon to achieve a smooth and consistent spread (See image 3).

Slice the tomatoes to around ½ inch thick and place them on top of the cream cheese layer. You can slightly overlap some tomatoes.

Step 4: In a small bowl mix together the olive oil and mixed herbs and using a pastry brush brush the mix over the top of the tomatoes. Beat the egg in a small bowl to make the egg wash and brush around the ½ crust edge of the pastry sheet (See image 4).

Tip: When placing the sliced tomatoes on the pastry I like to visualize the individual slices or tartlets. This way I can place 1 larger slice of tomato on each section surrounded by smaller slices.

Step 5: Place the tomato tart in the oven and bake for 20-25 minutes until the pastry edges have risen and are golden brown and the bottom of the pastry is cooked.

Step 6: Remove from the oven and let it rest for a few minutes to cool slightly and then slice into your desired-sized tomato tartlets.

Tip: Allowing the tomato tart with puff pastry to cool slightly before slicing as cooling helps the filling set and the pastry to firm up, making it easier to slice without the risk of it falling apart. Using a sharp serrated knife or pizza cutter will make it easier.

🍽️ Serving Suggestions

• Main dish - Pairing the puff pastry tomato tart with a refreshing summer salad, cottage fries, roasted vegetables, or soup makes for a delicious lunch or dinner.
• Side dish - The tomato tart makes a great side dish for pasta, party food, picnic food, or for a BBQ side dish.
• Individual puff pastry tartlets or mini versions - (see my variations under the ingredients notes for making a smaller tomato tart with puff pastry).