Name: Tomato Tart with Puff Pastry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 puff pastry (~14 oz), read thawing instructions; 1 1/2 Tbsp olive oil; 1 large onion, sliced; 2 tsp fresh thyme leaves; 2 medium tomatoes, sliced; 1 cup cherry tomatoes, halved; 1/2 cup goat cheese (chèvre), crumbled; 1/4 cup Parmesan cheese, grated; 1/4 cup basil, sliced & divided; 1/4 tsp salt; black pepper

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This easy and fresh tomato tart with puff pastry recipe is loaded with caramelized onions, Parmesan cheese, goat cheese, and basil. Bake this tomato tart with puff pastry at 400F for ~25 minutes.

Tomato Tart with different sizes and colors of tomatoes on golden puff pastry with basil leaves and sliced basil garnish.

Summer tomatoes, sigh.... nothing much better than 'em.

This tomato tart with puff pastry is perfect for the summer. Serve this tart with a salad and dinner is done.

Ingredients on a wood cutting board: puff pastry rectangle, goat cheese crumbles in a white bowl, fresh thyme sprigs, chunk of Parmesan cheese, tomato, onions, small colander of cherry tomatoes, olive oil, wood jar of salt, and fresh basil sprigs in a small vase.

How To Make Tomato Tart with Puff Pastry

Roll out the pre-made and defrosted puff pastry
Make a little edge on the four sides by rolling up or pinching up the edges
Poke bottom of the puff pastry with a fork several times (this is also called "docking" to keep it from inflating
Lay out the ingredients.
Bake tomato tart in the oven at 400F for 20-25 minutes or until edges are golden brown.
Cool on a wire rack for 10 minutes before slicing

sliced yellow and red, big and small tomatoes

Troubleshooting Soggy Crust on Tomato Tart

Here's a couple pointers if you're getting soggy crust on your tomato tart with puff pastry:

Don't dilly dally around. Get it in the oven as soon as the ingredients are on.
Slice tomatoes and try to get the seeds and any excess water out. If the paper lined towel is not working then switch to a meatier tomato like a Roma or cherry tomatoes with the seed side up.
Let the caramelize onions cool a bit before adding them to the bottom of the puff pastry.
Cool the tomato tart on a wire rack when it comes out of the oven.
Pre-bake the puff pastry for 10-15 minutes before adding the rest of the ingredients.
Make smaller tomato tarts with the puff pastry. This maximizes crust to insides ratios. Also, some puff pastries are bigger than others, buy a 14 oz square one instead of a 17 oz rectangle one.
Frustrated? Use less tomatoes and more cheese!

Raw rectangle puff pastry laid on top of parchment paper. Raw ingredients on top of puff pastry layered: caramelized onions, cherry tomatoes, red and purple tomatoes, Parmesan cheese and goat cheese.

Variations on Tomato Tart with Puff Pastry

Don't want to caramelize the onions? Cool, skip the onions all together. Add extra cheese or tomatoes to this tomato tart recipe and call it good!

Don't like goat cheese? No problem. Add gruyere, mozzarella cheese, extra Parmesan or even cheddar cheese.

Don't have fresh thyme or basil? No problem. Substitute dried herbs, different herbs, or skip the herbs all together for your tomato tart.

Want a really brown shiny tomato tart? Beat an egg and baste it on the puff pastry.

Cooked rectangle puff pastry laid on top of parchment paper. Cooked and browned ingredients on top of puff pastry layered: caramelized onions, cherry tomatoes, red and purple tomatoes, Parmesan cheese and goat cheese.

Things In My Kitchen:

12 x 17 jelly roll baking sheet - I use this for practically everything that goes in my oven.

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Cooked rectangle puff pastry laid on top of parchment paper. Cooked ingredients on top of puff pastry layered: caramelized onions, cherry tomatoes, red and purple tomatoes, Parmesan cheese and goat cheese. Garnished with fresh basil.

Tomato Tart with Puff Pastry

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EatSimpleFood.com

Summer tomatoes, sigh.... nothing much better than 'em. This tomato tart recipe with puff pastry is uber addicting.

Author: beckie
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 4
Category: Appetizer
Method: Stovetop / Oven
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 puff pastry (~14 oz), read thawing instructions
1 ½ tablespoon olive oil
1 large onion, sliced
2 teaspoon fresh thyme leaves
2 medium tomatoes, sliced
1 cup cherry tomatoes, halved
½ cup goat cheese (chèvre), crumbled
¼ cup Parmesan cheese, grated
¼ cup basil, sliced & divided
¼ teaspoon salt
black pepper

Instructions

Preheat oven to 400F. Lay out a piece of parchment or aluminum foil on a baking sheet.
Bring a medium pan to medium high heat and add ~ 1 ½ tablespoon olive oil. Add sliced onions and ¼ teaspoon salt.
Cook ~25 minutes, stirring frequently, or until onions are brown and caramelized. Stir in thyme and remove from heat.
Slice the tomatoes and cut the cherry tomatoes in half. Lay out on a paper towel lined platter and sprinkle with salt. (This helps removes excess water).
Lay the thawed puff pastry on the lined baking sheet and roll out evenly with a rolling pin (sometimes you don't need to roll it out if it's already flat).
Pinch up or roll the edges to form a small crust.
Poke the pastry inside the crust with a fork several times.
Sprinkle ¼ cup Parmesan cheese on the pastry. Spread the cooled caramelized onions on the Parmesan
Layer the tomatoes and sprinkle with goat cheese and remaining Parmesan cheese.
Bake ~ 20-25 minutes or until the edges are golden brown.
Place on a wire rack and let cool 10 minutes.
Garnish with basil and add salt to taste. Happy Summer Eating! Beckie