Description
This easy-to-bake Puff Pastry Tomato Tart features a golden, flaky crust, a creamy cheese base, and a burst of fresh tomato flavor. It’s an effortlessly elegant dish perfect for any occasion.
Ingredients
- 1 sheet (about 9–10 oz) all-butter puff pastry, thawed
- 1.5 cups grated Gruyere cheese (or alternative)
- 2 tbsp cream cheese or ricotta (optional, for creaminess)
- 3–4 medium ripe tomatoes (Heirloom, Roma, or similar), sliced 1/4-inch thick
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 large egg, whisked with 1 tsp water or milk (for egg wash)
- 1/4 cup fresh basil leaves, roughly chopped
- 1–2 tbsp balsamic glaze (optional, for finishing)
Instructions
- 1. Prepare Pastry: Thaw puff pastry. Unfold onto a parchment-lined baking sheet. Score a 1-inch border around the edges without cutting through.
- 2. Make Base: In a bowl, combine Gruyere, cream cheese/ricotta, salt, and pepper. Spread evenly within the scored border.
- 3. Arrange Tomatoes: Pat tomato slices dry. Arrange them overlapping over the cheese base.
- 4. Bake: Drizzle tomatoes with olive oil, season with salt and pepper. Brush pastry border with egg wash. Bake at 400°F (200°C) for 25-35 minutes until golden and puffed.
- 5. Finish: Remove from oven. Garnish with fresh basil and optional balsamic glaze. Slice and serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins