Flaky Tomato Tart

Indulge in the quintessential taste of summer with this exquisite French-inspired Puff Pastry Tomato Tart. Crafted with a delicate, buttery, and flaky crust, this savory tart combines the pungent warmth of Dijon mustard, the sweet depth of caramelized onions, the richness of Gruyère cheese, and the vibrant freshness of seasonal tomatoes and aromatic herbs. Designed for ease of assembly, it’s a versatile dish that shines as an elegant appetizer or a delightful light main course. Whether you’re hosting a gathering or simply craving a sophisticated yet comforting meal, this rustic tart promises to be a cherished addition to your culinary repertoire, celebrating the very best of nature’s bounty.

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Why This Puff Pastry Tomato Tart is a Must-Try

Discover why this easy Puff Pastry Tomato Tart will quickly become a beloved staple in your kitchen, perfect for any occasion that calls for a touch of elegance without the fuss:

1. Unmatched Versatility: This savory tomato tart effortlessly transitions across meal times. Start your day with a luxurious brunch, enjoy a light and flavorful lunch, or elevate your dinner table. It makes an outstanding appetizer when paired with a crisp glass of wine for an al fresco soirée, or it can be transformed into a complete, satisfying meal by serving alongside a fresh, simple salad. Its adaptability makes it ideal for entertaining or a casual weeknight treat.
2. A Celebration of Seasonal Tomatoes: There’s nothing quite like the flavor of peak-season tomatoes, and this puff pastry tart is the ultimate vehicle to showcase their natural sweetness and vibrant acidity. Whether you’re harvesting plump, juicy tomatoes from your backyard garden, or you’ve just returned from a vibrant local farmer’s market with an armful of colorful heirloom varieties, this recipe ensures their fresh taste is the star. It’s a true ode to summer’s bounty, delivering an explosion of garden-fresh flavors in every bite.
3. Effortless Preparation for Gourmet Results: Don’t let its sophisticated appearance fool you – this tomato tart is surprisingly simple to prepare. The secret lies in smart shortcuts and strategic meal planning. By utilizing high-quality store-bought puff pastry, you eliminate the most labor-intensive step. Furthermore, preparing components like the caramelized onions in advance allows for quick assembly when you’re ready to bake, making gourmet cooking accessible even on busy days. This means less time in the kitchen and more time enjoying delicious food with loved ones.
4. Stunning Presentation with Rustic Charm: Despite its straightforward preparation, the baked tomato tart boasts an incredibly impressive presentation. Its golden-brown, exquisitely puffed crust, beautifully layered with a mosaic of ruby-red and sun-kissed yellow tomatoes, and finished with a scattering of fresh green herbs, creates a rustic-chic masterpiece. This visual appeal makes it a perfect centerpiece for any gathering, garnering compliments without requiring hours of effort. It’s a dish that looks as good as it tastes, leaving a lasting impression on your guests.

Essential Ingredients for Your Savory Tomato Tart

Crafting the perfect Puff Pastry Tomato Tart begins with selecting the right ingredients. Each component plays a vital role in creating the tart’s harmonious flavors and textures:

• High-Quality Puff Pastry. The foundation of our tart is a truly flaky, golden crust. While making puff pastry from scratch is a rewarding endeavor, for convenience without compromising on quality, I highly recommend using frozen store-bought pastry. For the most superior flavor and a truly buttery texture, opt for an all-butter dough. Brands like Dufour Pastry Kitchen’s All Butter Puff Pastry are exceptional and often available at specialty grocers like Whole Foods Market. Remember to thaw it completely according to package directions before use.
• Dijon Mustard. This French classic is more than just a condiment here; it’s a secret weapon. A thin layer of Dijon mustard spread across the pastry serves a dual purpose: it acts as a moisture barrier, preventing the crust from becoming soggy, and it infuses the tart with a subtle, tangy, and sophisticated flavor that complements the sweet tomatoes and rich cheese beautifully. I typically use Maille Dijon Originale or Edmond Fallot’s Moutard de Bourgogne for their authentic taste. For an added textural dimension, consider blending half smooth Dijon with a grainy mustard.
• Fresh Tomatoes. The heart of this tart demands the finest tomatoes. Choose medium-sized varieties that are perfectly ripe but still firm to the touch. Heirloom tomatoes, with their diverse colors and complex flavors, are particularly stunning in this recipe. Varieties like Cherokee Purple, Mr. Stripey, or Parks Whopper from your garden or local market will provide a beautiful visual array and exceptional taste. The key is ripeness for flavor and firmness to withstand baking.
• Sweet Caramelized Onions. These golden, slow-cooked onions add an incredible depth of sweet, savory, and aromatic undertones to the tart. Their mellow flavor contrasts beautifully with the sharpness of the mustard and the tang of the tomatoes. Preparing them in advance is a smart time-saving tip, ensuring your tart assembly is quick and easy. Refer to my detailed tutorial on How to Make The Best Caramelized Onions for perfect results.
• Gruyère Cheese. This semi-hard Swiss cheese is renowned for its distinct nutty, slightly sweet, and earthy flavor, which melts exquisitely to create a rich, creamy layer. Shredded Gruyère is strategically layered both beneath and atop the tomatoes, ensuring every bite is imbued with its characteristic savory goodness. Its melting properties are ideal, creating a beautiful golden-brown crust as it bakes. For more insights into this magnificent cheese, explore my Washed Rind Cheese Guide.
• Fresh Herbs. A vibrant medley of fresh herbs elevates this tart, adding fragrant notes and a burst of color. I love to use a mix directly from my garden, such as fragrant thyme, earthy rosemary, delicate French tarragon, peppery basil, and bright parsley. These fresh herbs provide an essential counterpoint to the richness of the cheese and onions. If fresh herbs are unavailable, a quality dried Herbes de Provence blend can be substituted, using approximately one-third the quantity of fresh herbs for concentrated flavor.
• Extra Virgin Olive Oil. While optional, a light drizzle of good quality extra virgin olive oil over the tomatoes before baking enhances the tart with its fruity, sometimes peppery, notes. It adds a lovely sheen and another layer of Mediterranean-inspired flavor.
• Salt and Coarse-Ground Black Pepper. Essential for seasoning and moisture control. Kosher or sea salt is used initially to draw out excess moisture from the tomato slices, preventing a soggy tart. After baking, a sprinkle of flaky sea salt, like Maldon, and freshly coarse-ground black pepper to taste, provides a final flourish of seasoning and texture.
• Egg Wash. A simple mixture of a whisked large egg and a teaspoon of cool water is brushed onto the pastry border. This essential step ensures the puff pastry develops a gorgeous, rich golden color and an enticing shine as it bakes, making the tart even more visually appealing.

Feeling ambitious? For those who love a culinary challenge, consider making your puff pastry from scratch. Check out How to Make Puff Pastry from Scratch from The Kitchn for a comprehensive guide.

Crafting Your Perfect Puff Pastry Tomato Tart: A Step-by-Step Guide

Creating this delightful Puff Pastry Tomato Tart is a straightforward process, breaking down into a few manageable steps. Follow these instructions carefully for a perfectly flaky, flavorful result every time.

Step 1: Prepare and Drain the Tomatoes for Optimal Texture

The first crucial step in preventing a soggy tart is to manage the tomatoes’ moisture content. Begin by slicing your ripe, firm tomatoes crosswise into uniform 1/4-inch thick rounds. Even slices ensure even drying and cooking. Arrange these slices in a single layer on a large baking sheet generously lined with several layers of paper towels. Lightly sprinkle the tomato slices with salt. This simple salting technique is essential, as the salt will naturally draw out excess water from the tomatoes through osmosis, which would otherwise release during baking and make your pastry damp.

Once salted, place a second layer of paper towels over the tomatoes. Gently press down to encourage moisture absorption. Allow the tomatoes to rest in this setup for at least 15 minutes, or ideally 30 minutes if your schedule permits. During this time, you’ll notice the paper towels becoming visibly damp as the salt works its magic, extracting unwanted juices.

When you’re ready to proceed, carefully remove the top layer of damp paper towels. Then, using fresh paper towels, gently pat each tomato slice thoroughly dry. This diligent drying process is vital to ensure that your puff pastry base bakes up beautifully golden and crisp, providing the perfect foundation for your tart.

Pro Tip for Slicing Tomatoes: For perfectly clean slices without squishing, especially with softer ripe tomatoes, a serrated knife is your best friend. The tiny teeth on the blade glide through the tomato skin effortlessly. For larger tomatoes, a 10-inch Mercer Culinary Millennia Bread Knife works wonders. For smaller varieties, a serrated paring knife, such as the Victorinox 4-inch Swiss Classic Paring Knife, offers precision.

Step 2: Prepare the Puff Pastry Base

Once your puff pastry is fully defrosted (ideally in the refrigerator overnight), carefully unfold it onto a baking sheet that has been lined with parchment paper. This ensures easy transfer and prevents sticking. For superior browning on the bottom of the pastry, consider using a high-quality pan like the Williams-Sonoma Gold Touch Pro Corrugated Cookie Sheet. Lightly roll the pastry with a rolling pin to achieve a uniform 10×14-inch rectangle, approximately 1/8-inch thick. Be mindful not to roll it too thin, as the pastry needs enough structure to support the toppings and achieve maximum puff.

While a perfectly uniform rectangle can be achieved by trimming the edges, this step is entirely optional. This particular tart embraces a beautiful rustic aesthetic, so don’t hesitate to leave the edges naturally untrimmed, as shown in our photos. The charm of this dish lies in its artisanal, homemade look.

To create the characteristic well-puffed edge crust for your tart, use a sharp knife to gently score a border around the entire perimeter of the pastry. Aim for a border roughly 3/4 to 1-inch from the edge. It’s crucial to create an indentation, not to cut all the way through the dough. This scoring encourages the outer edges to rise significantly during baking, forming a beautiful frame for your fillings.

Next, take a fork and carefully prick holes all over the interior rectangle of the pastry, within the scored border. This technique is known as “docking” the dough. These tiny perforations are essential as they allow steam to escape from the pastry’s center during baking, preventing it from puffing up excessively and ensuring it remains flat and crisp to hold your delicious toppings.

Step 3: Artfully Assemble Your Tomato Tart

With your pastry prepared and tomatoes drained, it’s time to layer the irresistible fillings. Begin by spreading a generous, even layer of Dijon mustard over the entire center area of the pastry, ensuring you stay neatly within the scored borders. This creates that essential flavor base and moisture barrier.

Next, evenly distribute 1 cup of the shredded Gruyère cheese over the Dijon mustard. The cheese provides a protective layer and a rich, nutty flavor. Following this, spread your luscious caramelized onions over the cheese, then sprinkle half of your chosen fresh herbs across the onions. Finally, meticulously arrange the dried tomato slices on top of these layers. Ensure the tomatoes cover the entire center of the dough in a single, slightly overlapping layer. For a tart measuring approximately 10×14 inches, this typically requires about 16 slices, depending on their size.

For an added layer of flavor complexity, lightly drizzle the tomatoes with a touch of good quality extra virgin olive oil if desired – about a teaspoon is usually sufficient to impart its fruity, peppery notes. Season the tart generously with freshly coarse-ground black pepper to taste. To finish the layering, sprinkle the remaining 1/4 cup of Gruyère cheese over the tomatoes. This final cheese layer will melt into a golden, bubbly topping.

At this stage, I advise against adding any additional salt. The tomatoes were salted earlier to draw out moisture, and Gruyère cheese itself has a naturally salty profile. Over-salting can easily happen, so it’s best to adjust seasoning with flaked sea salt just before serving if necessary, allowing you to taste and perfect the balance.

Step 4: Bake to Golden Perfection

Prepare your oven for baking by preheating it to 400 degrees Fahrenheit (200 degrees Celsius). Position your oven rack in the lower-middle section. This strategic placement is key to ensuring that the bottom of the puff pastry browns thoroughly and becomes beautifully crisp, preventing a soggy base that can sometimes occur with heavier toppings.

Just before placing the tart in the oven, take your prepared egg wash (a whisked large egg with 1 teaspoon of cool water) and lightly brush it onto the scored border of the puff pastry. You won’t need the entire quantity of egg wash, just enough to create a thin, even glaze. This egg wash is what gives the pastry its magnificent, rich golden hue and appealing sheen as it bakes.

Carefully slide the baking sheet with your assembled tart into the preheated oven. Bake for approximately 25 to 30 minutes. Keep a close eye on it: the tart is ready when the pastry border has dramatically puffed up, taking on a deep, inviting golden-brown color, and the Gruyère cheese has melted into a bubbly, irresistible perfection. The visual cues are important here – a deeply golden crust indicates a well-baked, flaky base and edges.

Serving and Enjoying Your Puff Pastry Tomato Tart

Once your delectable Puff Pastry Tomato Tart emerges from the oven, allow it a brief moment to rest. Let it stand at room temperature on the baking sheet for about 5 minutes. This brief resting period allows the tart to set slightly, making it easier to slice and ensuring the fillings stay in place.

To serve, sprinkle the top of the tart with the remaining fresh chopped herbs, adding a final burst of color and aroma. Then, cut the tart into rectangles or squares. I typically find that a serrated knife works best for slicing, as its teeth effortlessly glide through the delicate, flaky puffed border without crushing it. A pizza wheel can also be an effective tool for clean cuts.

For an average 10×14-inch tart, I usually cut it into 12 pieces. This can be achieved by slicing the short side of the tart into thirds and the long side into fourths. However, there’s no strict rule for portioning; feel free to adjust the slice size to your preference, depending on whether you’re serving it as an appetizer or a main course. The ideal cut ensures that each piece contains at least one whole, perfectly baked tomato slice.

For the absolute best taste and texture, serve the tart hot or warm, soon after it comes out of the oven. The puff pastry is at its peak flakiness, and the cheeses and onions are wonderfully molten. It truly shines as a delightful summer appetizer, a light and satisfying lunch, or an elegant dinner. When presented as a main course, it pairs beautifully with a crisp green salad, a simple vinaigrette, or even a glass of rosé wine, creating a complete and balanced meal.

While leftovers can be wrapped and stored in the refrigerator overnight, please be aware that the tart’s exquisite flaky texture will inevitably soften after sitting. The puff pastry, especially, will not retain its original crispness upon reheating. To warm up leftover slices, simply arrange them on a parchment-lined baking sheet and place them in a preheated 400-degree F oven until they are warmed through and the cheese is bubbly again. While not identical to fresh-baked, it will still be delicious.

Expert Tips for the Perfect Tomato Tart

To ensure your Puff Pastry Tomato Tart is nothing short of perfection, keep these insider tips in mind:

1. Tomato Selection is Key: Always choose tomatoes that are wonderfully ripe, offering maximum flavor, but crucially, still firm to the touch. Overripe or overly soft tomatoes contain too much moisture and will become mushy during baking, potentially making your tart soggy. Save those softer garden tomatoes for delicious sauces, creamy roasted tomato soup, or quick confits.
2. Caramelized Onions: Batch Prep for Convenience: The recipe linked for caramelized onions yields a larger quantity than what you’ll need for a single tart (approximately double). I highly recommend preparing the full batch anyway! Caramelized onions are incredibly versatile and can be stored in the refrigerator for up to a week. They make fantastic additions to sandwiches, burgers, pizzas, omelets, or other savory tarts, making your future meal prep a breeze.
3. Puff Pastry Thickness Matters: This recipe was developed using Dufour All Butter Puff Pastry, which typically comes as a generous 14-ounce sheet. If you opt for a different brand of puff pastry (such as Pepperidge Farm), be aware that sheet sizes can vary and might be smaller. Regardless of the brand, it’s absolutely crucial not to roll the pastry thinner than 1/8-inch. This specific thickness provides the structural integrity needed to support the weight of the delicious toppings without becoming flimsy or breaking. If your pastry sheet is smaller, simply reduce the quantities of the toppings proportionally to match the dimensions of your rolled pastry.
4. The Cold-Pastry Secret for Flakiness: For the most spectacular, flaky layers, puff pastry must go into a hot oven cold. This temperature shock is what causes the butter to steam rapidly, separating the layers and creating that characteristic puff. To achieve this, ensure all your topping ingredients are prepped and ready to go *before* you unroll and prepare your defrosted pastry. Work swiftly during the assembly process to keep the pastry as cold as possible. If, after applying the egg wash and layering the ingredients, you notice the pastry has become noticeably warm and soft to the touch, don’t hesitate to pop the entire assembled tart into the refrigerator for 15-20 minutes to chill. However, be cautious not to leave it in the fridge for too long after adding the tomatoes, as they can start to release additional juices onto the unbaked pastry, potentially leading to sogginess.

Explore More Fresh Tomato Recipes

If you’re as passionate about fresh tomatoes as we are, here are some other fantastic recipes to celebrate this versatile fruit:

• Heirloom Tomato Salad: A simple yet elegant salad highlighting the best of heirloom varieties.
• Caprese Salad: The classic Italian salad, showcasing ripe tomatoes, fresh mozzarella, and basil.
• Southern Tomato Sandwich: A comforting and iconic sandwich, celebrating the pure taste of a fresh tomato.

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Puff Pastry Tomato Tart

by Amanda Biddle

This easy, French-inspired Puff Pastry Tomato Tart layers a buttery, flaky crust with tomatoes, Gruyère, caramelized onions, mustard, and fresh herbs. Great for a summertime appetizer, brunch, lunch, or light dinner.

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings (2 squares)

Ingredients

• 3-4 medium ripe, firm tomatoes (preferably heirloom)
• 1 sheet Dufour puff pastry, fully defrosted (see note)*
• 2 tablespoons Dijon mustard (smooth or a mix of grainy and smooth)
• 1-1/4 cups shredded Gruyère cheese, divided
• ½ cup caramelized onions
• 1 tablespoon chopped fresh herbs (such as thyme, parsley, rosemary, tarragon, and basil)**
• 1 large egg
• 1 teaspoon cool water
• extra virgin olive oil, optional (for drizzling)
• kosher and/or sea salt and coarsely-ground black pepper

Instructions

Prep the Tomatoes

1. Slice tomatoes crosswise into 1/4-inch thick rounds and place them on a paper towel-lined board or baking sheet. Lightly sprinkle the tomatoes with a few pinches of salt and top with another layer of paper towels.
2. Let stand 15 minutes (30, if you have the time), for the tomatoes to release their juices. Pat the tomatoes dry and proceed with preparing the tart.

Make the Tart

1. Preheat oven to 400 degrees F with the rack in the lower middle position. Line a baking sheet with parchment paper.
2. Unfold the defrosted puff pastry onto the prepared baking sheet. Lightly roll it to a 1/8-inch thick rectangle, measuring approximately 10×14 inches. (*See important note below.)
3. Use a knife to score a border around the puff pastry rectangle, about 3/4- to 1-inch from the edge. Be careful not to cut all the way through the pastry. Use a fork to prick the center area of the pastry all over (“docking”). Do not dock the scored border area.
4. Evenly spread the docked area of the pastry with Dijon mustard. Layer 1 cup of Gruyère, the caramelized onions, and half of the herbs over the mustard.
5. Place the tomatoes on the top of the tart in a single layer, slightly overlapping the sides of the slices, if needed. If desired, very lightly drizzle the tomatoes with olive oil (about 1 teaspoon worth).
6. Season the tart to taste with freshly-ground black pepper. Top the tart with the remaining 1/4 cup of Gruyère.
7. In a small bowl, whisk together the egg and water. Brush the border of the tart with the egg wash.***
8. Bake the tart for 25-30 minutes, until the pastry border is puffed and deeply golden brown, and the cheese is melted.
9. Remove the tart from the oven and let stand for 5 minutes. Sprinkle with the remaining herbs and season to taste with a pinch or two of sea salt (only if needed). Cut the tart into slices, and serve hot or warm.

Notes

• *This recipe was developed using Dufour Pastry Kitchen’s All-Butter Puff Pastry, which comes as a 14-ounce sheet. If you’re using another brand of puff pastry that is a smaller-sized sheet, reduce the quantities of toppings accordingly. Do not roll the pastry thinner than 1/8-inch to make a larger diameter tart.
• **Instead of fresh herbs, you can substitute dried Herbes de Provence. Use 1 teaspoon of dried herbs in place of 1 tablespoon fresh.
• ***For best results, assemble the tart swiftly after removing the defrosted puff pastry from the fridge. If the pastry feels warm after brushing with egg wash, chill the assembled tart in the refrigerator for 15 minutes before baking.
• Note that the cooking and total times in the recipe card do not reflect making the caramelized onions in the linked recipe.

Nutrition Estimate

Serving: 0.166 recipe | Calories: 292 kcal | Carbohydrates: 23g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 406mg | Potassium: 224mg | Fiber: 2g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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