This Puff Pastry Tomato Tart is ready in 30 minutes! It’s a delicious, light and flaky pastry topped with baby tomatoes, herbs, salt, and pepper and baked to golden perfection.
Serve up this puff pastry as an appetizer, light lunch, or even dinner with a salad on the side. Who knew puff pastry could taste so good?!
This Puff Pastry Tomato Tart recipe is…
- Made with 5 ingredients
- Quick to make
- Cooked in 20 minutes
- A great way to use summer produce
- An appetizer, snack, or meal
How to Make Puff Pastry Tomato Tart
- Preheat the oven and line a baking sheet.
- Roll out puff pastry and place on the baking sheet.
- Brush pastry with oil, then top with sliced tomatoes.
- Brush tomatoes with oil, and season as directed.
- Fold in edges and bake as directed.
- Sprinkle with basil and serve.
Full directions for how to make Puff Pastry Tomato Tart are in the printable recipe card at the bottom of the post.
Tips & Tricks for Puff Pastry Tomato Tart
Thaw Puff Pastry
If you are working with frozen puff pastry, let it thaw before you lay out on the pan. This will keep it from breaking and cracking.
Fresh and Ripe Tomatoes
When you pick tomatoes aim for ripe ones. Ripe tomatoes will give your tart a nice sweet flavor along that pairs nicely with the herbs and seasonings. Additionally, make sure to place the tomatoes cut side down on the puff pastry to preserve more of their flavor!
Recipe
Ingredients
- 1 puff pastry thawed from frozen
- 2 tbsp olive oil divided
- 1 pint baby tomatoes halved
- 1 tsp oregano
- salt and pepper to taste
- fresh basil leaves optional
Instructions
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Preheat oven to to 400°F and line a baking sheet with parchment paper.
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Add the puff pastry to the lined baking sheet. (I buy mine pre-rolled, but if you need to roll it, then roll into a small rectangle.)
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Brush the puff pastry with olive oil, then add the tomatoes cut side down to the pastry.
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Brush the tops of the tomatoes with olive oil, then sprinkle with oregano, salt, and pepper.
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Fold the edges of the pastry up to meet the tomatoes. Then bake in preheated oven 20 minutes or until tomatoes are cooked and pastry is golden brown.
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Sprinkle with chopped basil and serve warm.
