Puff Pastry Heirloom Tomato Tart with Gruyére Cheese
Servings: 6
Calories: 358kcal
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.
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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.
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
Calories: 358kcal | Carbohydrates: 23g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 29mg | Sodium: 600mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 11mg | Calcium: 287mg | Iron: 1mg
