Description
Light, flaky, and bursting with fresh flavor — this tomato tart is a showstopper that’s deceptively simple to make. With golden puff pastry, melty cheeses, and juicy herb-marinated tomatoes, it’s perfect as a brunch centerpiece, light dinner, or a stunning appetizer.
Ingredients
Tart Base
1 sheet frozen puff pastry, thawed (8–9 oz / 245g)
1 egg + 1 tbsp water (for egg wash)
2 tsp Dijon mustard
1 cup grated Gruyère cheese
½ cup grated fresh Parmesan
1 pint cherry or grape tomatoes (about 20), halved
Salt & black pepper to taste
Vinaigrette Dressing for Tomatoes
2 tbsp minced fresh herbs (or 2 tsp dried) — basil, chives, dill, etc.
1½ tsp olive oil
2 tsp capers, rinsed and drained
½ tsp minced garlic (or ⅛ tsp garlic powder)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep Pastry: Place puff pastry on the baking sheet. Score a ½-inch border around the edges. Prick the center with a fork. Brush edges with egg wash.
Bake Base: Prebake pastry for 10–12 min until slightly puffed and golden.
Mix Vinaigrette: In a small bowl, toss halved tomatoes with herbs, olive oil, garlic, and capers. Let marinate.
Assemble Tart: Spread Dijon over baked pastry center. Top with Gruyère and Parmesan, then the marinated tomatoes (cut side up).
Final Bake: Return to oven for 15–20 min, until cheese is bubbly and edges are crisp.
Cool & Serve: Let rest for 5 mins. Slice and enjoy warm or at room temp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 270/serving
- Fat: 17g/serving
- Carbohydrates: 22g/serving
- Fiber: 2g/serving
- Protein: 9g/serving