This easy tomato tart features fresh tomatoes baked into a flaky, golden puff pastry with peppery basil and thyme.
For more puff pastry tarts, check out my easy vegetable tart with asparagus and burrata and this potato and cheese tart.
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⭐️ Why this recipe works
- Simple ingredients, complex flavors: This tart uses a short list of high-quality ingredients, such as heirloom tomatoes and all-butter puff pastry, to create a dish bursting with fresh, complex flavors.
- Versatility: Perfect as a main dish, appetizer, or side, adaptable with various toppings based on season or preference.
- Visual appeal: The variety of tomato colors makes this tart a feast for the eyes, perfect for any occasion.
🧾 Ingredients overview
- Heirloom tomatoes: The star of the show, providing sweetness and a splash of color.
- All-butter puff pastry: Offers a flaky, buttery base that pairs perfectly with the tomatoes.
- Onion jam: Adds a savory sweetness, enhancing the overall depth of flavor.
- Mixed seeds (poppy, onion, fennel): Introduce texture and a subtle spice.
- Fresh herbs (thyme, basil): Lend a fresh, aromatic note to the dish.
- Egg: Creates a golden, crispy edge as part of the egg wash.
- Optional (burrata, mozzarella, honey, truffle oil): Add creaminess, sweetness, or a gourmet touch.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Tomato tart recipe step-by-step
- Prep: Preheat your oven to 400°F. Line a baking tray with parchment paper.
- Assemble the Base: Unroll the puff pastry onto the tray. Spread onion jam, leaving a 2-inch border.
- Arrange Tomatoes: Layer sliced tomatoes over the jam. Season with sea salt.
- Create the Tart: Fold the pastry edges over, brush with egg, and sprinkle with seeds.
- Bake: Scatter thyme and basil. Bake for 35 minutes until golden.
- Quick Tip for Prepping Tomatoes:
- Avoid a soggy tart by salting your sliced tomatoes first. Lay them on paper towels, sprinkle with sea salt, and let sit for 10-15 minutes. This draws out moisture and enhances flavor. Gently pat dry before using. This simple step ensures a crisp tart base and concentrated tomato taste.
📖 Substitutions and variations
- Tomatoes: Swap the heirloom for any ripe tomatoes you have.
- Pastry: Gluten-free puff pastry can be used.
- Onion Jam: Caramelized onions or tomato chutney are great alternatives.
- Cheese: Vegan cheese can replace burrata or mozzarella for a dairy-free version.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Tomato selection: Opt for the ripest, most colorful tomatoes for the best flavor and presentation.
- Pastry handling: Keep the puff pastry cold until use for easier handling and flakier results.
- Baking time: Oven temperatures vary; start checking the tart at 30 minutes to prevent overbaking.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze individual slices on a baking sheet before transferring to a container for up to 1 month.
- Reheat: Warm in a 350°F oven until heated through, preserving the pastry's crispness.
❓Recipe FAQ's
Ensure tomatoes are thinly sliced and drained of excess liquid. Follow the steps above to salt the tomato slices.
To prevent the puff pastry from shrinking, make sure not to stretch it when you're laying it out on the baking tray. Additionally, chilling the assembled tart for 10-15 minutes before baking can help maintain its shape.
While the tart is best enjoyed fresh, you can prepare the components ahead of time. The puff pastry base with onion jam can be assembled and refrigerated for up to a day ahead. Slice your tomatoes and store them separately in the refrigerator, and then assemble and bake when ready to serve.
The tart is ready when the pastry is puffed and golden brown and the tomatoes are just starting to char at the edges. This usually takes about 35 minutes, but keep an eye on it as ovens can vary.
Easy tart and appetizer ideas:
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Easy Tomato Tart with Puff Pastry
Ingredients
- 1 sheet all-butter puff pastry
- ¼ to ⅓ cup onion jam
- 1 lb mixed heritage tomatoes, various varieties
- 1 egg, beaten
- 1 tablespoon mixed seeds, poppy, onion, fennel seeds
- Thyme leaves, picked from 1 bunch
- Basil leaves, chopped from ½ bunch
- Optional: Burrata or mozzarella cheese, honey for drizzling, truffle oil
Instructions
- Preheat your oven to 400°F.
- Place the puff pastry sheet on a baking paper-lined tray. Spread the onion jam onto the pastry, leaving a 2-inch border around the edges.
- Thinly slice the tomatoes and arrange them on top of the jam, still respecting the 2-inch border. Sprinkle generously with sea salt.
- Use a pastry brush to coat the pastry's border with beaten egg. Fold the edges over the tomatoes to form the tart.
- Brush the folded pastry edges with more egg and sprinkle with the mixed seeds.
- Sprinkle the thyme leaves evenly over the tart.
- Bake on the tray for about 35 minutes, until golden and crispy.
Notes
- Tomato Selection: Using a mix of heritage tomato varieties not only adds a burst of color but also introduces a range of flavors and textures to your tart.
- Pastry Tip: Keeping the puff pastry cold until you're ready to use it ensures a flakier, more delicious crust.
- Egg Wash: The egg wash gives your tart a beautiful golden sheen and helps seal the pastry edges.
- Serving Suggestions: For an indulgent finish, add burrata or mozzarella on top of the baked tart. A drizzle of honey or a few drops of truffle oil can elevate the flavors further.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the pastry's crispness.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Mary Ann | The Beach House Kitchen says
Has to be the prettiest tart I've seen ALL summer Debs! And tomatoes are one of my most favorite things about summer! Well done my friend! I'll be making this one for sure!