Rustic Tomato and Double Cheese Puff Pastry Tart

Why You’ll Fall in Love with This Tomato Tart Recipe

This puff pastry tomato tart isn’t just a recipe; it’s an experience. Here’s why it deserves a permanent spot in your culinary repertoire:

**Unforgettable Flavor Profile**

This recipe is guaranteed to captivate the palate of any tomato enthusiast. The baking process intensifies the natural sweetness and tang of the fresh tomatoes, creating a concentrated burst of flavor that is simply unparalleled. This rich tomato essence pairs flawlessly with the salty, creamy notes of the feta and ricotta cheese blend, offering a balanced and deeply satisfying taste. And don’t even think about skimping on the fresh herbs and other garnishes! The buttery, golden-brown puff pastry provides a magnificent crunch on its edges, perfectly contrasting with the tender filling. Each bite delivers a symphony of textures and tastes – from the crisp pastry to the juicy tomatoes and the luscious cheese. It’s a culinary masterpiece that celebrates simple, high-quality ingredients.

**Effortless Preparation for Any Skill Level**

Despite its gourmet appearance, this tomato tart is surprisingly simple to assemble, making it accessible for home cooks of all experience levels. We achieve this incredible ease by utilizing readily available store-bought puff pastry, which significantly cuts down on prep time. However, if you’re a baking enthusiast with a little extra time and a desire for an even more exquisite crust, you can certainly opt for my
homemade rough puff pastry. Whichever pastry you choose, you’ll be amazed at how quickly this elegant dish comes together. From start to finish, you can have this stunning tart on your table in just about 30 minutes, perfect for busy weeknights or impromptu entertaining.

**Remarkable Versatility**

One of the greatest charms of this recipe is its adaptability. It serves as a fantastic blank canvas for your culinary creativity. You can effortlessly adapt this recipe to suit your preferences, whether it’s experimenting with a variety of cheeses or using different types of ripe tomatoes, from large heirloom varieties to small, sweet cherry tomatoes. The “Substitutions and Variations” section below offers a wealth of ideas to help you customize your puff pastry tomato tart, ensuring that each iteration is uniquely yours and always a delight. This versatility makes it a go-to recipe for any season and any occasion.

Essential Ingredients for Your Rustic Tomato Tart

Crafting this rustic tomato tart requires only a handful of fresh, high-quality ingredients. Each component plays a crucial role in building the tart’s unforgettable flavor and texture:

• Puff Pastry Sheet: You’ll only need one standard sheet for this recipe. For the most superior flavor and flakiness, I highly recommend seeking out an all-butter puff pastry at your local grocery store. The rich butter flavor truly elevates the entire tart. For those who enjoy a more hands-on approach and wish to achieve an even deeper sense of accomplishment, remember you can also
  make your own rough puff pastry from scratch, which offers a delightful texture and homemade charm.
• Cheeses: The foundation of our creamy filling is a delectable combination of creamy **ricotta cheese** and salty **feta cheese**. This duo provides a wonderful balance of richness and tangy notes that perfectly complement the sweetness of the tomatoes.
• Tomatoes: The star of the show! Select sweet, perfectly ripe, and juicy tomatoes for the best results. I personally adore using a mix of colorful **heirloom tomatoes**; their varying hues create a dramatic and visually stunning effect, making the tart even more appealing. Ensure your tomatoes are at room temperature before baking, as this helps them bake more evenly and prevents excessive moisture release.
• Garnishes: These finishing touches are essential for enhancing the flavor and presentation of your tart. You’ll need high-quality **extra virgin olive oil** for a luxurious drizzle, **flaky sea salt** for bursts of briny flavor, a pinch of **red pepper flakes** (or freshly cracked black pepper for a milder kick) to add a subtle warmth, and an abundance of fresh **basil leaves** (or any other fresh herbs that tantalize your taste buds, like thyme or oregano) for aromatic freshness.
• Garlic Powder & Kosher Salt: A dash of garlic powder in the cheese mixture infuses a subtle savory depth, while kosher salt enhances all the flavors.
• Egg for Egg Wash: A single egg, whisked with a touch of water, will create a beautiful golden-brown, glossy crust on your puff pastry.

Refer to the detailed recipe card below for exact quantities and measurements.

Creative Substitutions and Exciting Variations

The beauty of this puff pastry tomato tart lies in its incredible adaptability. Don’t hesitate to get creative and customize it to your personal preferences or what you have available in your pantry. Here are some of my favorite suggestions to inspire your next tart creation:

• Tomato Choices: Feel free to use any type of ripe tomatoes you have on hand. Whether you prefer the sweetness of **grape tomatoes**, the firm texture of **plum tomatoes**, or the burst of flavor from **cherry tomatoes**, they all work wonderfully. Just be sure they are beautifully ripe for the best taste. For smaller tomatoes, you might want to halve them or leave them whole, adjusting bake time as needed.
• Cheese Combinations: The cheese mixture is easily customizable. Instead of or in addition to ricotta and feta, try incorporating different cheeses. **Parmesan cheese** will add a sharp, nutty flavor, while **goat cheese** offers a delightful tanginess. For a richer, meltier texture, consider **gruyere cheese**, **cream cheese**, or fresh **mozzarella cheese**. A bold **sharp white cheddar** or a smooth **Havarti cheese** would also be fantastic additions, bringing unique characteristics to your tart.
• Mini Tomato Tarts: Transform this large tart into charming individual appetizers by simply cutting the puff pastry sheet into four (or more, depending on desired size) squares or circles. These mini tarts are perfect for portion control and elegant presentation at a brunch or cocktail party.
• Seasonings & Spices: Elevate the herb profile with a sprinkle of fresh **thyme** or a robust **Italian seasoning blend**. For an extra layer of savory crunch, sprinkle some **bagel spice** (like “Everything But the Bagel Seasoning”) onto the pastry edges before baking. After baking, a drizzle of sweet and tangy **balsamic vinegar** can add a wonderful depth of flavor. For a completely different base, you could even spread a layer of vibrant **pesto** instead of the cheese mixture for a herbaceous twist.
• Increase Servings: This recipe is incredibly easy to scale up. If your puff pastry typically comes in a pack with two sheets, you can effortlessly double the entire recipe to create two tarts, perfect for larger gatherings or for enjoying leftovers throughout the week.

Chef’s Secrets for the Perfect Tomato Tart

Achieving the ideal puff pastry tomato tart involves a few key techniques. Follow these expert tips to ensure your tart is always flaky, flavorful, and a true showstopper:

• Manage Tomato Moisture: Tomatoes naturally release a lot of water, which can make your pastry soggy. To combat this, after slicing your tomatoes, arrange them on a layer of paper towels and sprinkle lightly with salt. Let them sit for about 10-15 minutes to draw out excess liquid. Before adding them to the tart, gently pat them dry with another paper towel. This crucial step ensures a crispy crust.
• Keep Puff Pastry Cold: The secret to incredibly flaky puff pastry is to keep it as cold as possible until it hits the oven. Cold butter layers in the pastry create steam during baking, which causes the distinct puff and separation. If your pastry starts to feel too soft or warm while you’re working with it, don’t hesitate to place the uncooked tart back into the refrigerator for 10-15 minutes to chill before proceeding.
• Achieve a Perfect Crust Rise: For the flakiest, highest-rising pastry crust, make sure your initial cuts are clean and precise. Before baking, carefully trim off the tiniest edge from each side of your puff pastry sheet. This small action helps the pastry rise evenly and creates those beautiful, golden-brown, flaky layers around the border.
• Ensure a Crispy Bottom: Nobody wants a soggy bottom! To guarantee that the underside of your tart becomes extra crispy and beautifully browned, move the baking pan to the bottom third of your oven for the final 5 minutes of baking. This direct heat encourages browning from below without overcooking the top.
• Slice with Precision: After baking and a brief cooling period, use a large, very sharp chef’s knife to cut the tart. Instead of sliding the knife back and forth, employ forceful, decisive cuts straight down and up. This method prevents squishing the delicate pastry layers and ensures clean, elegant slices. A pizza cutter can also be used, but again, be quick and firm for the best results.

You can prepare the puff pastry base with the cheese layer up to one day in advance. Simply cover it tightly and store it in the refrigerator. When you’re ready to bake, add the sliced tomatoes and proceed with the baking instructions. I highly recommend against pre-baking the entire tart, as it is truly best enjoyed fresh out of the oven, or at least still warm, when the pastry is at its crispiest.

While any beautifully ripe tomato will yield a delicious tart, I personally have a strong preference for using heirloom tomatoes. Their incredible color variation adds a stunning visual appeal, and their deep, complex flavor truly enhances the tart. However, don’t limit yourself – feel free to use any type or variety of tomato you love, whether it’s Romas, beefsteaks, or even smaller cherry or grape tomatoes (just halve or quarter them). The most important factor is that they are nicely ripe and full of flavor.

Absolutely! To reheat your tomato tart, place the desired pieces on a baking sheet and warm them in a 425°F (220°C) oven for about 3-5 minutes, or until they are thoroughly warm and the pastry regains its crispiness. I suggest only reheating the portions you plan to eat immediately to maintain the best quality.

Yes, this recipe is completely vegetarian, making it a wonderful option for meatless meals or for serving guests with dietary preferences.

Certainly! This tart is very forgiving. Consider adding thinly sliced zucchini, caramelized onions, or even some sautéed mushrooms to the cheese layer before adding the tomatoes for extra flavor and texture. Just be sure to pre-cook any vegetables that contain a lot of moisture to prevent a soggy crust.

Storage and Reheating Instructions

For optimal flavor and texture, this puff pastry tomato tart is best enjoyed the day it’s made. However, if you have leftovers, here’s how to store and reheat them properly:

Storing the Tart:

You can store the baked tart at room temperature for up to one day. For longer storage, transfer any remaining pieces to an airtight container and refrigerate for an additional day. Beyond two days, the pastry tends to lose its desirable crispness.

Serving Temperature:

This versatile tart can be enjoyed either at room temperature or warm. Many find the flavors most vibrant when served slightly warm.

Reheating for Best Results:

To bring leftover tart pieces back to their crispy glory, preheat your oven to 425°F (220°C). Place the tart slices on a baking sheet and bake for approximately 5 minutes, or until the pastry is wonderfully warm and crispy again. Avoid reheating in the microwave, as this will make the pastry soft and unappetizing.

Tomato Tart with Puff Pastry

Callan Wenner

This rustic puff pastry tomato tart is made with fresh, ripe summer tomatoes nestled into a mixture of ricotta and feta cheese, all on top of a flaky sheet of puff pastry. Drizzle the tart with olive oil, flaky sea salt, red pepper flakes, and fresh basil!

★★★★★ (Highly Rated by our readers)

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, French

Servings: 6

Calories: 357 kcal

Equipment

• Rolling Pin
• Food processor, blender, or immersion blender

Ingredients

• 1 sheet puff pastry or rough puff pastry
• ½ cup ricotta cheese (4oz)
• ½ cup feta cheese (4oz)
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 3 tomatoes, perfectly ripe
• 1 egg for egg wash
• 2 tablespoons extra virgin olive oil for garnish
• Red pepper flakes for garnish (optional, to taste)
• 1 teaspoon flaky sea salt for garnish
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 425℉/220℃ and line a baking pan with parchment paper.
2. Slice the tomatoes into ¼” thick slices, then arrange them on paper towels. Sprinkle a bit of salt over the tops to draw out excess moisture while you prepare the tart.
3. Thaw the puff pastry (or rough puff pastry) according to package directions, then gently roll it out to be slightly thinner. Carefully transfer it to the prepared baking pan.
4. Using the tip of a sharp knife, score a 1″ to 2″ border around the inside edge of the pastry. Do not cut all the way through.
5. Add the ricotta cheese, feta cheese, garlic powder, and kosher salt to a food processor and blend until completely smooth.
6. Evenly spread the cheese mixture inside the scored border of the puff pastry, then top completely with the sliced tomatoes. A slight overlap is fine and adds to the rustic look.
7. In a small bowl, whisk together the egg with ½ teaspoon of water to create an egg wash. Brush this mixture onto the pastry edges of the scored border. For the flakiest rise, use a large sharp knife to then cut a tiny sliver off of each side of the pastry (this helps define the edges and allows for optimal puff).
8. Bake for 20 minutes, or until the pastry edges are beautifully golden brown and puffed. Let it cool for 5 minutes on the pan before proceeding.
9. Finish the tart with a generous drizzle of extra virgin olive oil, a sprinkle of red pepper flakes (if using), flaky sea salt, and fresh basil leaves. Cut with a large, sharp knife into desired portions and serve immediately.

Notes

• Store the tart at room temperature for one day, then transfer any remaining leftovers to an airtight container in the fridge for one additional day.
• To reheat, place tart pieces in a 425℉/220℃ oven for 3-5 minutes until warm and crispy.
• Any ripe tomatoes can be used, including cherry tomatoes. For smaller varieties, simply cut them into bite-sized pieces or halves.

Nutritional Information (Estimated per serving)

Calories: 357kcal | Carbohydrates: 22g | Protein: 9g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 372mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed and can vary based on specific ingredients and preparation methods.