Tomato Tart With Puff Pastry

Tomato tarts on a wooden chopping board.

5 from 1 vote

Tomato Tarts 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 a 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.

Prep Time10

Cook Time20

Course: Appetizer, Main Course, Side Dish

Cuisine: French, international

Servings: Servings

Calories: 335kcal

Author: Amanda

Ingredients

Ingredients for Puff Pastry Tomato Tart

1 Sheet Ready Made Puff Pastry (Thawed if frozen) I used Jus-Rol gluten free puff pastry sheet
150 grams Cream cheese
1 Clove Garlic Minced
Mixed Variety Tomatoes I used a combination of various tomatoes of cherry, heirloom, and grape tomatoes.
1 tablespoon Olive oil
2 teaspoons Dried mixed herbs I used a mix of thyme, oregano, and rosemary.
1 Egg
Fresh Parsley or Basil (optional) To garnish

Instructions

How to make puff pastry tomato tart

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.
In a bowl mix together the cream cheese and minced garlic until the cream cheese feels soft and spreadable.
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.
Slice the tomatoes to around ½ inch thick and place them on top of the cream cheese layer. You can slightly overlap some tomatoes.
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.
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.
Remove from the oven and let it rest for a few minutes to cool slightly and then slice into your desired-sized tomato tartlets.
Enjoy!

Notes

Tip #1: Choose fresh and flavorful tomatoes - Using a couple of varieties of tomatoes from different colored tomatoes and sizes will look visually great and appealing and a variety of flavors.
Tip #2: Thawed puff pastry - If you are using frozen puff pastry sheets allow the pastry to thaw overnight in the fridge or for a few hours at room temperature before assembling the puff pastry tomato tart.
Tip #3: 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.
Tip #4: Visually appealing - 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.
Tip #5: Allowing the tart 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.

Storage: Tomato tarts can be made up to 3 days in advance. Cover and store in the fridge. Remove from the fridge 30 minutes before serving or reheat in the oven until hot. When reheating in the oven for 5-10 minutes, You may want to cover it with foil to prevent the crust from burning.

Nutrition