This easy tomato tart is made with garden fresh herbs, summer tomatoes, soft cheese, and golden puff pastry.
This recipe is sponsored by Wewalka.
Are you gardening this year?
I started an in-ground garden for the first time ever, and have been watching it excitedly (and nervously) all spring.
If you're a container garden fan-- don't worry-- I still have one of those too!
But-- happily-- having a little extra gardening space this year opens up a whole world of possibilities. Especially when it comes to tomatoes.
In the past, I was limited to small-statured, container-friendly tomatoes.
But no more!!!
As my tomato plants get bigger, I've been brainstorming all the ways I plan to use them.
And one of my favorite ideas is-- you guessed it-- this easy tomato tart!
Make one large tart, or several small tarts, and enjoy your summer tomatoes along with buttery puff pastry, a little cheese, and fresh herbs.
Look for Wewalka Puff Pastry
Guys-- I really don't like waiting on dough to thaw.
I tend to bake on a whim, and by the time the dough thaws-- I'm over it. I've already given up and made a different dinner or dessert.
Let's all do a collective happy dance!
Wewalka's puff pastry is perfect for this tomato tart-- it's golden, it's flaky, it's ready to use without waiting.
That means that the next time you find colorful heirloom tomatoes at the Farmer's market, or pick the most gorgeous, shiny tomato in your garden-- you can walk right into your kitchen and start baking.
And that feels like a win to me.
(As of 2022, Welwalka is now "Jus-Rol".)
What Kind of Cheese Should I Use for a Tomato Tart?
Any type of soft, mild cheese will work well.
I love making this tomato tart with Brie, goat cheese, feta, mozzarella, and Boursin.
Pick your favorite cheese, use whatever you have on hand-- or mix and match!
Can I Use Pre-Shredded or Pre-Crumbled Cheese?
I don't recommend it, no, because it won't melt as evenly.
Pre-crumbled or pre-shredded cheese also tends to have less moisture, making it more likely to burn than freshly grated, sliced, or torn cheese.
If you decide to use shredded cheese anyway-- make sure to keep an eye on your tarts as they cook, and pull them out if the cheese starts to burn.
How to Serve a Tomato Tart
- 1 sheet puff pastry
- 8 ounces soft cheese, such as Brie, mozzarella, goat, or feta Avoid pre-shredded or pre-crumbled cheese
- 1 pound tomatoes (~3 medium, or ~1 pint smaller tomatoes), any variety See Recipe Notes for extra-juicy tomatoes
- 1 egg (optional)
- 1 teaspoon sea salt
- 3 sprigs fresh basil, removed from stem + torn into pieces
- Preheat oven to 425°F.
- If using Brie, thinly slice the cheese. For goat cheese or feta, use a fork to flake the cheese apart. For mozzarella, flake with a fork or tear into small pieces with your hands.
- Halve grape tomatoes, quarter cherry tomatoes, and/or thickly slice larger tomatoes.
Prepare puff pastry:
- Roll out the puff pastry on the included sheet of parchment paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.
- If desired, cut pastry into 6 even rectangles. Alternatively, leave the sheet whole and make one large tart.
- Move the parchment paper and pastry onto a baking sheet.
- Use a butter knife to make a shallow indentation on the pastry (or pastries), creating a ½" border along the edges. Do not cut all the way through the pastry!Tip: If you accidentally cut all the way through the pastry dough while making the border, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
- Arrange the cheese in a single layer on the dough, covering everything except the ½" border.
- Top the cheese with the tomatoes.
- Whisk the egg in a small bowl, add a splash of water, and carefully brush the egg wash onto the top outer edge of the pastry (the ½" border). Take care to only brush the TOP of the pastry-- if the egg wash drips onto the side, it will seal the puff and prevent it from rising.Tip: An egg wash makes the pastry extra glossy when baking. It's totally optional.
Bake + Serve:
- Bake for 15 - 20 minutes, until the cheese is melted and the pastry is golden. Cool for about 5 minutes on a cooling rack, and then top with sea salt and basil.
- Serve while still warm.Best served immediately, but leftovers can be served cool (like cold pizza) or reheated in the oven for a 3-5 minutes. Store for up to 2 days.