Simple, Summery Tomato Tart Recipe
With flavorful and juicy tomatoes, sharp Dijon mustard, salty cheese, and crisp puff pastry, this tomato tart is the perfect appetizer for the summer!
When I was younger, I used to hate fresh tomatoes, and I mean hate. Over the years, though, I’ve come to appreciate them to the point of making tomato toast and sandwiches for lunch—and loving it. This recipe in particular is one that I love, since it lets the flavor of fresh tomatoes shine and uses up any extra produce from the garden!
Ingredients for Tomato Tart
- Puff pastry. Puff pastry adds a flaky texture and buttery flavor.
- Dijon mustard. It might sound like an odd ingredient, but mustard adds a nice sharpness to contrast with the sweet tomatoes.
- Tomato paste. To enhance the tomato flavor.
- Tomato sauce.
- Breadcrumbs. The breadcrumbs absorb excess water from the tomatoes and prevent the tart from getting soggy.
- Fresh tomatoes. Any ripe variety of tomatoes should work, but beefsteak, heirloom, and Better Boys are perfect.
- Salt and pepper.
- Good-quality olive oil.
- Herbes de Provence.
- Parmesan, mozzarella, or burrata.
What to Serve Tomato Tart With?
- Cheese. Shredded parmesan, fresh mozzarella, burrata, and ricotta are all great options.
- Balsamic vinegar.
- Fresh basil. Not a surprise—tomato/basil is a classic combo!
- Hot Honey.
How to Store Leftovers
Tomato tart is best enjoyed hot from the oven, but you can store any leftovers in an airtight container in the fridge for a few days. When you want to reheat, put a slice or two in the oven or the air fryer to crisp up again before serving.
Hope you guys enjoy this recipe—happy baking!
Simple Summery Tomato Tart Recipe
Ingredients
- 1 sheet of puff pastry (246g), thawed per box instructions
- 2 heaping tablespoons Dijon mustard
- 1 tablespoon tomato paste
- ¼ cup tomato sauce
- ¼ cup breadcrumbs
- 4-5 large fresh tomatoes,
- 2 teaspoons kosher salt
- Freshly cracked black pepper
- 2-3 tablespoons good-quality olive oil
- 1 tablespoon herbes de Provence
- Parmesan cheese, fresh mozzarella, or burrata, for topping
Instructions
- Preheat the oven to 425℉ and line a small baking sheet with parchment paper.
- Cut the tomatoes into ¼'' thick slices and lightly sprinkle over some of the salt. Let them sit for a few minutes, then pat them dry and set aside.
- Lightly dust a work surface with flour and roll the puff pastry into a rectangle until very thin, about ½ centimeter. Place the dough onto the prepared baking sheet.
- Evenly spread the Dijon mustard onto the surface of the pastry, leaving at least a ¾ inch border along the edges. Stir together the tomato paste and tomato sauce, then spoon the mixture over the mustard layer. Sprinkle over the breadcrumbs.
- Layer the sliced tomatoes over the breadcrumbs in three rows until the pastry is covered. Generously sprinkle the salt and pepper over the tomatoes, then fold the puff pastry border over the tomatoes to encase them.
- Drizzle over the olive oil and herbes de Provence. Bake the tart for 35 minutes, until the pastry is golden-brown and fully cooked. Sprinkle over the cheese, slice, and serve warm!
