Puff Pastry Tomato Tart

A tomato puff pastry tart recipe on a table with ingredients and a glass of red wine.

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This easy puff pastry tomato tart is ready in abut 30 minutes and only uses 8 ingredients. With a flaky, crispy crust and fresh tomatoes, cheese and herb topping it is a delicious appetizer, brunch or more.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Italian

Keyword: Puff pastry tomato tart

Servings: servings

Calories: 243kcal

Author: Alisa Infanti

Ingredients

1 sheet frozen puff pastry thawed and chilled
2 tsp flour
2 cups mozzarella cheese shredded
⅓ cup parmesan cheese grated and divided
1 tsp oregano dried
2 whole tomatoes thinly sliced
1 whole egg
10-12 leaves fresh basil
salt to taste
pepper to taste

Instructions

Preheat over to 425°F
Dust surface with flour and roll puff pastry out to a 10x15 inch rectangle.
Move the puff pastry to a baking sheet lined with parchment paper.
Gently fold the edges in and pinch them up to create a frame for the fillings to sit in.
Sprinkle mozzarella, parmesan and oregano evenly over the top of the puff pastry.
Thinly slice the tomatoes and lay them on top of the cheese.
Whisk egg in a small bowl and then baste the edges of the puff pastry with the egg wash.
Bake for 20 minutes or until the puff pastry has started to brown.
Remove from the oven and add salt and pepper to taste.
Add fresh basil leaves on top before serving.

Notes

Storage: Keep tart in an airtight container in the fridge for 3 days or freeze. To freeze, wrap the tart tightly in aluminum foil and then place inside an airtight container for up to 3 months.

Variations: change up the cheese by trying fontina, feta cheese, goat cheese or boursin. Or, make the crust thicker by using pie pastry.

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