Puff Pastry Tomato Tart Recipe
Simple, elegant, and bursting with flavor, this Puff Pastry Tomato Tart is the perfect way to bring a touch of summer to your table.
Equipment
- Tart Pan or Pie Dish
- Parchment Paper and Flour
- Rolling Pin
- Fork
- Pastry Brush
Ingredients
- 1 sheet of puff pastry thawed if frozen
- 3 –4 medium tomatoes thinly sliced
- 2 –3 tablespoons cup Dijon mustard
- ½ cup grated Gruyère cheese or a mix of Gruyère and Parmesan
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a round tart baking pan (approximately 9–10 inches in diameter).
- Lightly flour the top and bottom pastry dough. Roll out the puff pastry in between two sheets of parchment paper to fit your round tart pan.
- Gently press the pastry into the tart pan, trimming any excess around the edges. Ensure the pastry fits snugly against the sides of the pan.
- Prick the bottom of the pastry all over with a fork to prevent it from puffing too much during baking.
- Spread the Dijon mustard evenly over the base of the pastry.
- Arrange the tomato slices in an overlapping circular pattern over the cheese layer, starting from the outer edge and working toward the center for a decorative look.
- Sprinkle the grated Gruyère cheese evenly over the tomatoes.
- Drizzle with olive oil and sprinkle with thyme, salt, and freshly ground black pepper.
- Place the tart in the preheated oven and bake for 25–30 minutes, or until the pastry is golden brown and crisp, and the tomatoes are slightly caramelized.
- Let the tart cool slightly before garnishing with fresh basil leaves.
- Slice into wedges and serve warm or at room temperature. It’s perfect as an appetizer, side dish, or light lunch.
