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.
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
1-2 Days (Best When Eaten Immediately)
- 1 sheet puff pastry Wewalka puff pastry recommended
- 8 oz soft cheese, such as Brie, mozzarella, goat, or feta Avoid pre-shredded or pre-crumbled cheese
- 1 lb tomatoes (~3 medium, or ~1 pint smaller tomatoes), any variety See Recipe Notes for extra-juicy tomatoes
- 1 egg (optional)
- 1 tsp 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 Wewalka refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to 1/4″ 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 1/2″ 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 1/2″ 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 1/2″ 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.