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The Spruce Eats / Diana Chistruga
A stunning tomato tart is the ultimate taste of summer, and this recipe is an easy preparation with frozen puff pastry and ripe, garden-fresh tomatoes. A savory layer of garlic, herb, and Parmesan-seasoned cream cheese makes it a fabulous appetizer or main dish for a light lunch. If you have a box of puff pastry in the freezer, a tomato tart is an excellent way to use it.
Simple Recipe, Big Flavors
This tart is all about the tomatoes, so be sure to use very ripe, in-season tomatoes. Multicolored heirloom slicing tomatoes are a great option for more visual interest. Grated parmesan, garlic, fresh herbs, and a bit of lemon zest give the cream cheese its fabulous flavor. Parmegiano Reggiano is perfect in this recipe, but feel free to use freshly grated pecorino Romano or Grana Padano in the spread mixture instead.
The optional balsamic reduction adds fantastic flavor to the baked tart, and it's easy to make with one cup of balsamic vinegar, or you can pick it up at the store. Or, before serving, sprinkle the tomatoes with extra grated or shredded cheese, fresh basil, and a dash of flaky sea salt.
What to Serve With a Tomato Tart
Serve your tomato tart as a light lunch with a simple green salad, or serve it along with deviled eggs, chicken or tuna salad on lettuce leaves, a cucumber salad, or a cup of soup.
Recipe Tips
- Ensure a crisp bottom crust by partially baking the puff pastry and salting the tomatoes to remove excess juices.
- If the cream cheese mixture is too thick to spread, mix in a teaspoon or two of cream or milk.
- This recipe used a 17.3-ounce package of puff pastry. Depending on the brand of puff pastry you choose, you may need to adjust the ingredients up or down slightly.
- Follow the instructions on your puff pastry package for defrosting. Some brands call for 20 to 30 minutes at room temperature while others require 2 to 3 hours in the refrigerator.
“Pair this versatile tomato tart with a fresh green salad to create a vegetarian lunch or bake and slice into squares for a beautiful appetizer for your next party. The cream cheese, parmesan, herb, and garlic toppings are so full of flavor and perfect with the flaky pastry and juicy tomatoes”. —Joan Velush
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Ingredients
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6 ounces cream cheese, softened
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6 tablespoons grated Parmigiano Reggiano Cheese, or parmesan, divided, plus more for garnish, if desired
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1 large clove garlic, mashed to make a paste
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1 tablespoon finely chopped fresh basil
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1 tablespoon finely chopped fresh parsley
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Finely grated zest of 1 lemon
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1/4 teaspoon fine salt, or to taste, more for the tomatoes
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1 1/2 to 2 pounds slicing tomatoes (3 or 4 tomatoes)
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1 sheet (approximately 8 1/2 ounces) puff pastry, thawed following package instructions
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All-purpose flour, for rolling
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1 dash coarsely ground black pepper
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1 large egg
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Balsamic reduction, optional
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Flaky sea salt, optional
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Fresh basil leaves, optional
Steps to Make It
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Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
The Spruce Eats / Diana Chistruga
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In a medium bowl, combine the cream cheese, 4 tablespoons Parmigiano Reggiano, garlic, basil, parsley, lemon zest, and salt. Mix with a fork until well combined. Taste and adjust the seasonings as desired. Set aside.
The Spruce Eats / Diana Chistruga
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Slice the tomatoes 1/4-inch thick and arrange them on a double layer of paper towels. Sprinkle lightly with salt. Place another layer of paper towels on top of the tomatoes and let them stand at room temperature while you prepare the crust.
The Spruce Eats / Diana Chistruga
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Place the sheet of puff pastry on a large sheet of parchment paper on the work surface. It should be defrosted enough to roll but still cold. Sprinkle the pastry evenly with flour and place another sheet of parchment paper on top. Roll the pastry out to an approximately 11 x 13-inch rectangle.
The Spruce Eats / Diana Chistruga
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Leaving the puff pastry on the bottom sheet of parchment paper, slide it onto a large baking sheet. Leaving a 3/4-inch edge, prick the center of the pastry all over with the tines of a fork.
The Spruce Eats / Diana Chistruga
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Fold the 3/4-inch edge over to form the crust edge, then lightly tap it with a fork so it's even all around. Place the crust in the fridge for about 10 minutes to chill.
The Spruce Eats / Diana Chistruga
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Bake the chilled crust for 10 minutes. Remove the partially baked crust to a rack to cool completely. Reduce the oven temperature to 350 F.
The Spruce Eats / Diana Chistruga
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Spread the cream cheese mixture over the cooled par-baked crust.
The Spruce Eats / Diana Chistruga
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Blot the tomatoes again and arrange them over the cream cheese layer, overlapping slightly as needed. Sprinkle with the remaining 2 tablespoons of Parmigiano Reggiano cheese, and sprinkle lightly with black pepper.
The Spruce Eats / Diana Chistruga
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Beat the egg with 2 teaspoons of cold water. Brush the egg mixture lightly over the border of the tart.
The Spruce Eats / Diana Chistruga
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Return the tart to the oven and bake for 10 to 15 minutes, or until the border is golden brown.
The Spruce Eats / Diana Chistruga
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If desired, garnish with more grated cheese, a drizzle of balsamic reduction, flaky sea salt, and fresh basil just before serving.
The Spruce Eats / Diana Chistruga
How to Store Leftover Tomato Tart
- Put leftover tomato tart in a covered container or wrap slices in foil. Refrigerate the tart for up to 3 days. If layering slices, separate them with sheets of wax paper or parchment paper.
- To reheat, place the tomato tart on a parchment paper-lined baking sheet. Reheat the tart in a 400 F oven for about 10 minutes or until it is hot.
- Freezing is not recommended for the tomato tart, as the juicy tomatoes and cream cheese leave the pastry soggy when defrosted.
Recipe Variations
- If you're short on time, replace the cream cheese spread mixture with a tub (6 to 7 ounces) of spreadable herb and garlic cheese (such as Boursin) or herbed goat cheese.
- Instead of red tomatoes, add a yellow tomato to the mix or use a combination of colorful heirloom tomatoes.
- If your tomatoes are very large, add a few sliced cherry tomatoes or small Campari tomatoes to the tart to fill in gaps.
- Swap out the fresh chopped basil with freshly chopped oregano leaves, or use a combination of the two herbs.
- Add a sprinkle of crushed red chile flakes as a garnish if you like a little heat.
Is A Tomato Tart Served Hot or Cold?
The tomato tart is best enjoyed hot while the puff pastry is flaky and crisp, but it is also delicious warm, at room temperature, or cold, straight from the fridge.
Nutrition Facts (per serving) | |
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397 | Calories |
28g | Fat |
29g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 397 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 9g | 46% |
Cholesterol 64mg | 21% |
Sodium 400mg | 17% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 3g | 9% |
Total Sugars 5g | |
Protein 9g | |
Vitamin C 22mg | 111% |
Calcium 103mg | 8% |
Iron 2mg | 10% |
Potassium 453mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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