Tulo

Puff Pastry Tomato Tart Recipe

A golden, puffed pastry tart topped with overlapping tomato slices, crumbled goat cheese, and fresh thyme, sliced into squares on a wooden board.
Photo by Natalia Sevruk on Pexels

Frozen puff pastry sheets are laminated with dozens of thin layers of butter and dough, so a hot oven flashes the water in that butter into steam and forces the layers apart into a shatteringly crisp, tall base, with almost none of the effort of making laminated dough from scratch.

Prep
15 min
Cook
25 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 1 sheet (about 8.6 oz) frozen puff pastry sheet, thawed
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 3 medium medium tomatoes, thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/4 cup Parmesan, grated
  • 2 tbsp olive oil
  • 1 large egg, beaten (for egg wash)
  • 1 tsp fresh thyme leaves
  • 1 to taste salt and black pepper

Nutrition per serving

Calories
555
Protein
18g
Carbs
26g
Fat
42g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Slice the tomatoes and lay them in a single layer on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture while the oven preheats.
  2. 2Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. 3Unfold the thawed puff pastry sheet onto a lightly floured surface and roll it gently just enough to smooth out the fold creases, then transfer it to the prepared baking sheet.
  4. 4Using a paring knife, score a border about 3/4 inch in from the edges all the way around, cutting only halfway through the dough, not all the way to the sheet.
  5. 5Prick the interior (inside the scored border) all over with a fork so it doesn't puff up as much as the rim.
  6. 6Spread the Dijon mustard evenly over the interior and sprinkle with the minced garlic and half of the Parmesan.
  7. 7Blot the salted tomato slices dry, then arrange them in an overlapping layer inside the border. Season with black pepper.
  8. 8Scatter the crumbled goat cheese over the tomatoes and drizzle everything with the olive oil.
  9. 9Brush the scored border with the beaten egg.
  10. 10Bake for 22-28 minutes, until the border is puffed and deep golden brown and the center is crisp. Sprinkle with fresh thyme and the remaining Parmesan, then slice and serve warm or at room temperature.

Tips & variations

  • Keep the puff pastry cold right up until it goes in the oven; if it turns soft and greasy while you're assembling the tart, slide the whole sheet pan into the fridge for 10 minutes before baking.
  • Salting and blotting the tomato slices is what keeps the base from turning soggy underneath; skip it and the bottom layers of pastry will steam instead of crisping.
  • Swap the tomatoes for thinly sliced zucchini, roasted red peppers, or caramelized onions when tomatoes are out of season.
  • A thin layer of pesto or caramelized onion under the cheese in place of the Dijon works well if you want a sweeter, less tangy base.

Storage & reheating

Store leftover tart loosely covered in the refrigerator for up to 2 days. Reheat uncovered in a 350°F (175°C) oven for 8-10 minutes to re-crisp the pastry; microwaving will make it soggy.

Tips from the Tulo kitchen

  • Thaw puff pastry sheets overnight in the refrigerator rather than on the counter; slow, cold thawing keeps the butter layers intact instead of letting them melt into the dough.
  • If using a two-sheet box, only one sheet is needed here; refold and refreeze the second sheet in plastic wrap for another use.

FAQ

How long does it take to thaw frozen puff pastry sheets?

About 4 to 6 hours in the refrigerator, or roughly 30-40 minutes at room temperature. The pastry is ready to unfold once it bends without cracking but is still cool to the touch.

Why didn't my puff pastry rise evenly?

Uneven rising usually means the pastry warmed up too much during assembly, causing the butter layers to melt and merge before baking, or the oven wasn't fully preheated when the tart went in.

Can I make this tart ahead of time?

Assemble it up to 2 hours ahead and keep it refrigerated, unbaked, then bake just before serving. Fully baked tarts lose their crispness within a few hours, so baking close to serving time gives the best texture.

Can I use puff pastry sheets instead of a pre-rolled crust for other savory tarts?

Yes, puff pastry sheets work as a base for almost any savory tart; just keep total topping weight light and avoid very wet fillings, or the center won't crisp through.

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