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Tomato Tart Recipe

Tomato Tart Recipe
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★★★★★

4.9 from 24 reviews

This vibrant and savory Tomato Tart features a flaky puff pastry crust layered with Dijon mustard, sharp cheddar, and creamy Gruyère cheeses, topped with luscious heirloom tomatoes, thinly sliced garlic, and fragrant Herbes de Provence. Drizzled with olive oil and honey for a perfect balance of sweetness and richness, this tart is a delightful appetizer or light meal that can be served warm or at room temperature.

Ingredients

Scale

Pastry and Base

  • 1 sheet puff pastry (frozen & defrosted)
  • 2 tablespoons Dijon or whole grain mustard
  • 1 large egg (beaten)

Cheese

  • 1 cup sharp white cheddar cheese (grated)
  • 1/2 cup Gruyère cheese (grated)

Vegetables and Flavorings

  • 2 large heirloom or beefsteak ripe tomatoes (sliced into 1/4” slices)
  • 2 cloves garlic (very thinly sliced)
  • 1 tablespoon Herbes de Provence
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Finishing Touches

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • Thinly sliced scallions or chives (for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prepare for baking the tart.
  2. Prepare the Puff Pastry: Unroll the thawed puff pastry sheet onto the lined baking sheet. Use a butter knife to gently score the edges about 1/2 inch from the border to create a defined perimeter without cutting all the way through.
  3. Dock the Pastry: Prick the inner rectangle of the puff pastry with a fork to prevent excessive puffing in the center, ensuring the edges rise nicely.
  4. Spread Mustard and Cheese: Evenly spread the Dijon or whole grain mustard over the scored inner rectangle. Sprinkle the grated sharp white cheddar and Gruyère cheese over the mustard layer for a rich, savory base.
  5. Arrange Tomatoes and Garlic: Lay the tomato slices evenly across the cheese-covered pastry, avoiding the edges. Tuck thin slices of garlic between the tomato layers to infuse flavor.
  6. Season the Tart: Sprinkle the Herbes de Provence, kosher salt, and freshly cracked black pepper over the tomatoes to season the tart beautifully.
  7. Add Olive Oil and Honey: Drizzle the tart with extra virgin olive oil and honey to add moisture and a hint of sweetness to balance the savory ingredients.
  8. Brush the Edges: Brush the beaten egg around the edges of the pastry to help it turn a golden, glossy brown during baking.
  9. Bake: Place the tart in the center of the preheated oven and bake for 25-30 minutes until the pastry is golden and crisp and the tomatoes look cooked through.
  10. Cool and Garnish: Allow the tart to cool for about 10 minutes before slicing. Garnish with thinly sliced scallions or chives and serve warm or at room temperature.

Notes

  • Use ripe, flavorful heirloom or beefsteak tomatoes for the best taste and texture.
  • Defrost the puff pastry sheet completely before using to ensure even baking.
  • Adjust the amount of honey to your taste preference for sweetness.
  • This tart can be served warm, at room temperature, or even chilled and makes great leftovers.
  • For a vegetarian diet, ensure the cheese does not contain animal rennet.

Nutrition

Keywords: tomato tart, puff pastry tart, savory tart, cheese tart, heirloom tomatoes, French appetizer

Find it online: https://leofoster.com/tomato-tart-recipe/