This easy puff pastry tomato tart recipe is topped with fresh basil, has luscious melted Gruyère and parmesan cheese, and can be made with a mix of tomatoes including heirloom or cherry that get roasted on top for a beautiful, rustic summer meal.
You can only make so many BLTs in the summer, so what to do with all those tomatoes...make this tomato tart recipe, because store-bought puff pastry makes it super easy!
Whether you like heirloom tomatoes from the farmer's market, or cherry tomatoes from the garden, or a good old Roma from the supermarket this fresh tomato tart will showcase those beauties in all their glory.
If you're here for the flaky tart of it all, try my Asparagus Tart with Puff Pastry, and for another tomato recipe idea, check out my Chicken Thighs with Tomatoes and Basil!
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Puff pastry tomato tart ingredients
- Store-bought frozen puff pastry: I recommend an all-butter puff pastry for this tart, as it will turn out flakier and be a better flavor complement to the tomatoes. DuFour is widely available at grocery stores, and Trader Joe's sells their own puff pastry during the holiday season at a much lower price. I stock up on it and keep it in the freezer for later use.
- Heirloom tomatoes (or any kind): Heirloom tomatoes usually show up at most supermarkets in late summer, I got these at a local grocery chain, but you can use any kind of tomato for this tart recipe. Try cherry tomatoes, Roma, big boy, beefsteak, etc. Use one kind and one color, or a mix of colors and varieties like I do when I make Salmon with Roasted Tomatoes.
- Gruyère cheese and parmesan cheese: Gruyère cheese is perfect for a tart because it melts so well and gives it a little bit of a French quality, parmesan adds a bit of salty bite that tomatoes love. I always prefer to grate the cheese myself for the best texture and flavor.
- Fresh basil: Fresh basil and tomatoes are best friends and the leaves make the tart look so pretty!
How to make a tomato tart with puff pastry
Step 1: Roll out the puff pastry
Thaw the puff pastry in the refrigerator the night before you plan to make the tart. When ready to bake, line a sheet pan with parchment paper and set aside. Preheat the oven to 400 degrees F.
On a lightly floured surface, gently roll out the puff pastry to an 11" x 14" rectangle. Take a knife and score the pastry to create a one-inch border, without cutting all the way through.
Use a fork to make pricks in the dough all over it (again, don't go all the way through). Gently drape the puff pastry over your rolling pin and transfer to the prepared sheet pan. Chill in the refrigerator while you prep the rest of the ingredients.
Step 2: Slice the tomatoes and grate the cheese
Slice the tomatoes about ¼ inch thick (no thicker than ½ inch) and lay them out on a baking sheet.
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Use a box grater to grate the Gruyére and parmesan cheese and set aside.
Step 3: Assemble the tomato tart and bake!
Remove the prepared puff pastry from the refrigerator. Add the Gruyère cheese and half the parmesan, staying inside the border that you made.
Arrange the fresh tomato slices on top of the cheese, then sprinkle with kosher salt, freshly ground pepper, and the remaining parmesan cheese and place the tart in the oven.
Bake for 30-35 minutes until the puff pastry is deeply golden around the edges. Let stand 5 minutes, then top with fresh basil and serve.
Expert tips
- Bake a little longer so tomatoes are roasted: This might bake a little longer than other puff pastry tarts you've made, to ensure that the tomatoes are fully roasted and sweet. Don't worry, the puff pastry will be deeply golden, but it won't be overdone.
- Docking the dough is very important: Docking the dough—pricking it all over with a fork—is crucial to keep the tart from bubbling up in the middle as it bakes. Don't skip this step!
- Don't cut tomatoes too thick: Keeping the tomato slices about ¼ inch thick but no more than ½ inch thick will allow them to cook completely. If the tomatoes are too thick, the tart will be watery because they won't have time to roast all the way through, this is especially true if using large heirloom varieties.
- Grate your own cheese: I always prefer to grate my own cheese. Pre-grated cheese can get dried out, and it's coated with anti-caking agents, both of which can affect how well it melts.
Storage and reheating
- Make ahead: Tomato tarts are best eaten the day they are made, the puff pastry will not stay crisp if made a day ahead. You can make them an hour or two before serving as they taste great at room temperature.
- To store and reheat: If you have leftovers, cover tightly with aluminum foil and store in the refrigerator. To reheat, place in a 350 degrees F oven until warmed through, keeping in mind that the puff pastry won't be crisp on the bottom, but the edges will still be flaky and it will still taste good!
What to serve with a puff pastry tomato tart
If you're serving it as a vegetarian main course, I would suggest a salad with this tomato tart that is light and fresh as a counter-point to the rich puff pastry. And don't forget this would make a tasty appetizer or a fun recipe to serve for brunch, too!
Peach Salad with Prosiciutto, Fresh Mozzarella, and Basil Vinaigrette will only take you moments to make. Strawberry Arugula Salad is also loaded with fresh basil, the perfect complement to the tomatoes in the tart. A Raw Zucchini Salad is completely effortless and totally delicious!
More tomato recipes
Debra's Details: This puff pastry heirloom tomato tart recipe is an easy summer dinner!
- Only 15 minutes of prep!
- Crispy, flaky puff pastry tart crust is the best!
- Fresh basil takes the delicious summer flavors over the top.
- Use any kind of tomato including heirloom, cherry tomatoes, or a mix to make a gorgeous tart.
- Makes a light yet satisfying meatless meal.
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Recipe
Puff Pastry Heirloom Tomato Tart with Gruyére Cheese
Equipment
Ingredients
- 1 sheet all butter puff pastry
- 4 ounces grated Gruyère cheese about 1½ cups
- 2 ounces grated parmesan cheese about ½ cup
- 4-5 tomatoes amount may vary depending on the variety and size of your tomatoes
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- fresh basil for serving
Instructions
- Thaw the puff pastry in the refrigerator the night before you plan to make the tart.
- When ready to bake, line a sheet pan with parchment paper and set aside. Preheat the oven to 400 degrees F. On a lightly floured surface, gently roll out the puff pastry to an 11" x 14" rectangle.
- Take a knife and gently score the pastry to create a one-inch border, without cutting all the way through. Use a fork to make pricks in the dough all over it (again, don't go all the way through). Gently drape the puff pastry over your rolling pin and transfer to the prepared sheet pan. Chill in the refrigerator while you prep the rest of the ingredients.
- Slice the tomatoes about ¼ inch thick (no thicker than ½ inch, see note) and lay them out on a baking sheet.
- Use a box grater to grate the Gruyére and parmesan cheese and set aside.
- Remove the prepared puff pastry from the refrigerator. Add the Gruyère cheese and half the parmesan, staying inside the border that you made.
- Arrange the tomatoes on top of the cheese, then sprinkle with kosher salt, freshly ground pepper, and the remaining parmesan cheese and place the tart in the oven.
- Bake for 30-35 minutes until the puff pastry is deeply golden around the edges. Let stand 5 minutes, then top with fresh basil and serve.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
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Notes
- Bake a little longer so tomatoes are roasted: This tomato tart might bake a little longer than other puff pastry tarts you've made, to ensure that the tomatoes are fully roasted and sweet. Don't worry, the puff pastry will be deeply golden, but it won't be overdone.
- Docking the dough is very important: Docking the dough—pricking it all over with a fork—is crucial to keep the tart from bubbling up in the middle as it bakes. Don't skip this step!
- Don't cut tomatoes too thick: Keeping the tomato slices about ¼ inch thick but no more than ½ inch thick will allow them to cook completely. If the tomatoes are too thick, the tart will be watery because they won't have time to roast all the way through, this is especially true if using large heirloom varieties.
- Grate your own cheese: I always prefer to grate my own cheese. Pre-grated cheese can get dried out, and it's coated with anti-caking agents, both of which can affect how well it melts.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Linda says
The tomato tart is delicious.
The instructions are easy to follow.
Fabulous way to use those beautiful tomatoes from your garden.
Debra says
Hi Linda,
I'm so glad you enjoyed the tart and that it was easy to make. That's always my goal: to simplify instructions so they are easy to follow allowing you to get great results.
Thanks for reading and tyring my recipes,
Debra