Puff Pastry Tomato Tart
This Puff Pastry Tomato Tart combines the flaky, buttery texture of store-bought puff pastry with the fresh, vibrant flavors of ripe tomatoes. These tarts are the perfect summertime appetizer or if you’re looking for a light lunch or dinner.
Summer just wouldn’t be the same without a recipe that showcases the beauty of tomato season. This Puff Pastry Tomato Tart is made with caramelized onions, fresh thyme, sharp cheddar cheese and homegrown sliced tomatoes. I sprinkle this tart with everything bagel seasoning and once baked, the pastry turns golden brown and the cheese melts beautifully.
Here are some more appetizer ideas that would be perfect for your summer gathering.
Why You’ll Love This Tomato Tart
- Perfect for tomato lovers- If you love tomatoes or need a recipe to use those garden-grown tomatoes from your backyard, this recipe is for you!
- Easy to make- This recipe uses store-bought puff pastry, saving you the time and effort of making dough from scratch. You’ll have it on the table in just under an hour.
- Caramelized onions- These onions are slow-cooked which allows all of the natural sugars to come out. They’re rich, sweet and pair perfectly with the tomatoes.
- Versatile- This puff pastry tart can be customized with various toppings, such as different cheeses, herbs, and even vegetables.
What Is Puff Pastry
Puff pastry or puff dough, is a laminated dough, made by layering butter or other solid fats and dough, then repeatedly folding and rolling it. This process creates hundreds of thin layers, which causes the pastry to puff up.
You can use it in both savory and sweet recipes, such as tarts, pastries and appetizers. Puff dough is found in most grocery stores and you can usually find it in the freezer section, near the ice cream and other frozen desserts.
Ingredient Notes and Substitutions
- Puff pastry- If possible, look for all-butter puff pastry. This gives you the best flavor and texture. But, if you can’t find it, Pepperidge Farms is a popular brand.
- Cheese- I use a mixture of sharp cheddar and white cheddar cheese and I grate it by hand. You can also use other cheeses, such as Gruyere, parmesan, mozzarella, goat cheese, feta or Boursin.
- Onions- I use one large yellow onion or you can use two small ones.
- Tomatoes- You can use compari, heirlooms, or even cherry tomatoes. Just make sure they’re ripe.
- Herbs- I use fresh thyme leaves and fresh basil.
- Garlic- Fresh garlic for the best flavor. You can also use roasted garlic.
- Everything bagel seasoning- Use your favorite brand. I sprinkle this along the edges of the tart to give a nice crunch.
- Seasoning- I add a touch of red pepper flakes on top for a little added heat but if you’re not a fan, you can leave it out.
- Extra virgin olive oil- To cook the onions, I use olive oil but you can also use butter or a mixture of both.
- Egg- Beaten with water and brushed along the sides so the everything bagel seasoning can adhere to the dough. It also helps the puff pastry turn golden brown.
Step By Step Instructions
STEP 1: Caramelize the onions. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Then, add the onions and cook for 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking for an additional 10-15 minutes or until the onions are nice and golden.
Last, add the garlic and fresh thyme; cook just until fragrant. Remove from the heat and set aside.
STEP 2: Roll puff pastry dough. Thaw out puff pastry on the countertop for 30-45 minutes. On a lightly floured surface, lay the puff pastry on top. Then, roll to a 10×14 inch rectangle.
STEP 3: Prepare tart. Next, place the rolled puff pastry onto a parchment lined baking sheet. With a sharp pairing knife, lightly score a 1-inch border all the way around the dough. Be careful to not cut all the way through the dough. Then, take a fork and prick the center, inside the scored border (this allows the steam to escape and prevents the dough from rising).
STEP 4: Assemble the tart. Preheat oven to 400℉. Then, spread the caramelized onion mixture inside the scored border, then top with cheddar cheese. Arrange the sliced tomatoes over the cheese, gently pressing them so they adhere to the cheese. Sprinkle the tomatoes with salt and freshly ground black pepper.
STEP 5: Bake. Combine egg and 1 teaspoon of water. Then, brush egg wash over the edges. Sprinkle with everything bagel seasoning. Bake the tart for 20-25 minutes or until the edges are golden brown.
Remove from the oven and allow the tart to cool for 5 minutes before slicing. Top with fresh thyme, chives or basil.
Expert Tips
- Tomato prep. Use ripe, firm tomatoes that aren’t overly juicy to prevent the tart from becoming soggy. Once you slice the tomatoes, lay them on top of paper towels to drain any excess moisture before placing them on the tart.
- Thaw the puff pastry completely. Allow the dough to sit at room temperature for 30-45 minutes. If you try to unfold it and it cracks, it needs more time to thaw.
- Keep the dough cold. Make sure the puff pastry stays cold before baking so it bakes up flaky. If the dough begins to soften, pop it back inside the refrigerator to firm up before continuing.
- Bake at high temperature. In order for the dough to “puff up”, it needs to bake at a high temperature. I suggest starting at 400℉ and increasing it, only if needed.
- Check when done. Ovens can vary in temperature, with some running hotter or cooler than others. It’s important to keep an eye on your tart during the last 5 minutes of baking.
FAQ
Use ripe, firm tomatoes to avoid excess moisture. Heirloom, vine-ripened, Roma, or Compari tomatoes are all great. Slice them the same size so they bake evenly. You can also use cherry or grape tomatoes.
Your puff pastry may not rise if it wasn’t kept cold enough before baking or if you’re oven temperature is too low.
Blind baking puff pastry is sometimes recommended if you’re using moist ingredients, such as a custard. However, since the recipe uses drier ingredients, there’s no need to pre-bake the tart.
If the pastry becomes soft, place it back in the refrigerator to firm up before continuing to roll or assemble it. On hot days, it’s a good idea to prepare the tart earlier during the day to prevent the dough from softening too quickly. Or, turn up the AC so your kitchen is cool enough to handle the dough.
If the edges are browning too fast, cover them with foil to prevent burning while the center continues to bake.
Variations
- Pizza Seasoning: Add some dried oregano and shredded mozzarella with pepperoni slices.
- Caprese– Use whole milk mozzarella slices or bocconcini with fresh basil and a drizzle of sweet balsamic glaze.
- French onion: Caramelize your onions with some butter and thyme, then deglaze with white wine and a touch of dry sherry. Add shredded gruyere cheese on top.
Storing and Reheating
This Puff Pastry Tomato Tart is best enjoyed once it comes out of the oven. But, leftovers can be stored inside an airtight container. Refrigerate for up to 3 days. To reheat, place the tart on a baking sheet and heat for 10-15 minutes inside a 350℉ oven until it’s crispy and warmed through.
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Puff Pastry Tomato Tart
Ingredients
- 1 Frozen puff pastry, thawed
- 1 tbsp Olive oil
- 1 Yellow onion, large, sliced thin
- 1 clove Garlic, minced
- 1 tbsp Fresh thyme leaves, plus more for garnish
- 1 cup Cheddar cheese, hand grated, I used a mixture of sharp cheddar and sharp white cheddar
- 5 Tomatoes, medium size, ripe, sliced
- 1/4 tsp Crushed red pepper flakes, optional
- Salt and pepper
- 1 Egg, beaten
- 1 tsp Water
- Everything bagel seasoning , for sprinkling over crust
- Fresh chives or basil tips, for garnish
Equipment
- Half sheet pan
- Cheese grater
- Non-stick skillet
- Rolling Pin
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Then, add the onions and cook for 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking for an additional 10-15 minutes or until the onions are nice and golden. Last, add the garlic and fresh thyme; cook just until fragrant. Remove from the heat and set aside.
- Thaw out puff pastry on the countertop for 30-45 minutes. On a lightly floured surface, lay the puff pastry on top. Then, roll to a 10×14 inch rectangle.
- Next, place the rolled puff pastry onto a parchment lined baking sheet. With a sharp pairing knife, lightly score a 1-inch border all the way around the dough. Be careful to not cut all the way through the dough. Then, take a fork and prick the center, inside the scored border (this allows the steam to escape and prevents the dough from rising).
- Preheat oven to 400℉. Then, spread the caramelized onion mixture inside the scored border, then top with cheddar cheese. Arrange the sliced tomatoes over the cheese, gently pressing them so they adhere to the cheese. Sprinkle the tomatoes with salt, pepper and crushed red pepper flakes.
- Combine egg and 1 teaspoon of water. Then, brush egg wash over the edges. Sprinkle with everything bagel seasoning. Bake the tart for 20-25 minutes or until the edges are golden brown. Remove from the oven and allow the tart to cool for 5 minutes before slicing. Top with fresh thyme, chives or basil.