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A rectangular tomato tart topped with alternating red and yellow tomato slices, baked to a golden crust, garnished with parsley and parmesan.

tomato tart

A perfectly crispy and flavorful tomato tart with a buttery puff pastry base, layered with seasoned tomatoes, goat cheese, and fresh basil.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting (for tomatoes) 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Appetizer, Brunch, Main
Cuisine: American, French, Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 sheet Puff pastry - Thawed
  • 3-4 large Tomatoes - Sliced into ¼-inch rounds
  • 1 tablespoon Dijon mustard - For brushing pastry
  • 4 oz Goat cheese - Crumbled
  • ¼ cup Fresh basil - Torn
  • 2 tablespoon Olive oil - Plus extra for brushing tomatoes
  • 1 teaspoon Salt - For tomatoes and seasoning
  • ½ teaspoon Black pepper - Freshly ground
  • 1 clove Garlic - Minced optional
  • 2 tablespoon Parmesan cheese - Grated optional
  • 1 Egg - Beaten for brushing pastry
  • 1 teaspoon Honey - Mixed with olive oil for brushing tomatoes

Equipment

  • 1 Tart pan (9-inch with removable bottom)
  • 1 Sharp knife (For slicing tomatoes)
  • 1 Rolling Pin (To roll out puff pastry)
  • 1 Paper towels (For drying tomatoes)
  • 1 Mixing bowl (For salting and draining tomatoes)

Method
 

  1. Let the puff pastry fully thaw before working with it to avoid cracks or tearing.
    A raw tart shell being brushed with an egg wash using a pastry brush inside a round tart pan.
  2. Cut the tomatoes into ¼-inch rounds using a sharp knife for even baking and presentation.
    A baked tomato tart on a tray, layered with roasted tomato slices seasoned with herbs and parmesan.
  3. Sprinkle sliced tomatoes with salt and place them in a colander to drain excess moisture.
    A rectangular tomato tart on a wooden surface, decorated with fresh basil leaves and crumbles of ricotta cheese on top of sliced tomatoes.
  4. After draining, pat the tomatoes dry using paper towels to prevent a soggy tart.
    A rectangular tomato tart fresh out of the oven, topped with roasted tomato slices, herbs, and set on a golden puff pastry crust.
  5. Roll out the pastry, press it into a tart pan, trim the edges slightly, and prick the bottom with a fork.
    A rectangular tomato tart topped with alternating red and yellow tomato slices, baked to a golden crust, garnished with parsley and parmesan.

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 24gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 18mgCalcium: 120mgIron: 1.5mg

Notes

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

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