Tomato Tart

Tomato Tart |

Tomato Tart Tomatoes |
Onions Carmelizing |

Tomato Tart – Serves 4

Summer tomatoes, sigh…. nothing much better than ’em.  This tomato tart recipe with puff pastry is uber addicting.  I got these beautiful local heirloom tomatoes from our local food distribution hub – Grow Food Carolina (GFC).  GFC connects local growers/farmers/ producers within 120 miles of Charleston, SC to end consumers through food companies, grocery stores, and restaurants.  This tart is perfect for the summer – serve it with a salad and dinner is done.

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  • 1 puff pastry, 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, crumbled
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup basil, sliced & divided
  • 1/4 tsp salt
  • black pepper

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 1/2 Tbsp olive oil.  Add sliced onions and 1/4 tsp salt.  Cook ~15-20 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.

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 the edges to form a small crust.  Poke the pastry inside the crust with a fork several times.

Sprinkle 1/4 cup Parmesan cheese on the pastry.  Spread the caramelized onions on the Parmesan, layer the tomatoes next, and sprinkle with goat cheese and remaining Parmesan.  Top with 2 Tbsp basil.

Bake ~ 20-25 minutes or until the edges are golden brown.  Let cool 5-10 minutes.  Garnish with remaining basil and add salt to taste.  Salt & pepper to taste.  Happy Summer Eating!  Beckie


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Tomato Tart

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