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    Home » Dessert » Tart

    Tomato Tart

    Published: May 31, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    473 shares
    Jump to Recipe
    tomato tart puff pastry (3 of 5)

    Delicious layers of flaky puff pastry are topped with a simple feta spread and loads of tomato slices, the perfect party appetizer that everyone loves.

    close of a tomato tart with puff pasty on a silpat lined baking sheet

    One of the many reasons I love parties is the food, specifically the appetizer selection of food. I love hand held things whether it's sweet or savory. Unfortunately in my normal weekly diet I don't eat a ton of hand held foods, something I obviously need to change.

    Tomato tart is one of my favorite handheld foods, how could you not love flaky pastry topped with a cheesy spread and tomatoes, its food from the heavens. And it always disappears whenever I serve it.

    If you love tomatoes then you've gotta try my friend's Tomato Confit Recipe, perfect for parties too! Or my Caprese skewers!

    For this recipe I made a feta cheese layer, feel free to try another like Goat Cheese, yum!!!

    Jump to:
    • What ingredients do you need to make a tomato tart?
    • What tomatoes do you use to make a tomato tart?
    • How do you dry tomatoes?
    • How do you make a tomato tart?
    • Can you make a tomato tart ahead of time?
    • Recipe Card
    • Recipe Ratings & Comments

    What ingredients do you need to make a tomato tart?

    • For this recipe we are using Puff Pastry- by all means, go for it and make it yourself but I don't have time for that so good old store-bought frozen puff pastry is what I use here
    • Feta Cheese
    • Cream Cheese
    • Minced Garlic
    • Fresh Herbs, I used Basil and Parsley
    • Pepper
    • Tomatoes, of course!

    Another simple recipe I love to make with tomatoes is this tomato sandwich, so simple!

    tomato tart just baked on a silpat liner

    What tomatoes do you use to make a tomato tart?

    I prefer to use Campari tomatoes or Heirloom, in this one I used mini heirloom and Campari, I love throwing in different colored tomatoes since I think it looks prettier. But feel free to use whatever you have on hand, just use fresh, not canned.

    How do you dry tomatoes?

    Tomatoes have a very high % of water, and more water means you could end up with soggy pastry- the horror!! So take your time in drying the tomatoes.

    To dry your tomatoes line a cookie sheet with two layers of paper towels. Then slice the tomatoes about ¼ inch thick laying them in an even layer on top of the paper towels, sprinkle a little salt on top then place two more layers of paper towels on top.

    sliced tomatoes on a paper towel lined baking tray

    Let them sit for 25-35 minutes, then flip the tomatoes over and sprinkle a little more salt and add two new layers of fresh paper towels on top and let them sit for another 25 minutes. At this point, your paper towels should be very wet.

    paper towels on top of tomatoes on a baking sheet
    sliced tomatoes drying on a paper towel lined baking sheet

    How do you make a tomato tart?

    Now that your tomatoes are drying we need to thaw the puff pastry, you can do that by placing it in the fridge to thaw it slowly, this will take a couple of hours, or you can place it on the counter at room temperature for a quicker thaw.

    Make sure to take your cream cheese out to come to room temperature as well.

    I know that I will bake the tart on a Silpat lined baking sheet so I sprinkle a Silpat liner with a little flour and roll one sheet of puff pastry just a little to make it a 10" x 12" rectangle.

    puff pastry pricked all over on a silpat lined baking sheet

    Using a knife "score" a ¼"-½" border being careful not to full slice thru the puff pastry. Then using a fork prick the whole center of the puff pastry numerous times.

    Place the tray in the fridge for at least 20 minutes up to a few hours before baking. Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes.

    While the pastry is par-baking make the feta spread.

    In a large bowl or bowl of an electric stand mixer beat the cream cheese, feta cheese, pepper, garlic, and fresh herbs together for a few minutes until a spread is formed. If your cream cheese is not at room temperature you will not end up with the spreading consistency you need.

    ingredients for a feta spred in a metal mixing bowl
    feta spread in a metal mixing bowl

    Once crust has par baked, spoon the feta spread in chunks on top of pastry, the center may have puffed up, if so gently press it down, using an offset spatula, palette knife spread the filling gently, avoiding pulling on the puff pastry.

    hand holding a spatula spreading feta spread on puff pastry

    Once the feta spread is an even layer add the tomatoes, again in an even layer, covering the whole top, besides the border.

    Sprinkle parmesan cheese on top, if desired.

    tomato tart on a silpat liner before baking

    Place back into the oven and bake for an additional 15-19 minutes, you want it to be golden brown.

    puff pastry tomato tart baked on a silpat lined baking sheet

    Can you make a tomato tart ahead of time?

    Puff pastry is something that is best eaten soon after it is baked. Therefore I suggest not actually baking this until soon before you plan on serving it.

    You can prepare the pastry and keep it in the fridge, wrapped in plastic wrap, the day before you plan on baking.

    You can also make the filling the day before and do the tomatoes a few hours before.

    tomato tart cut into pieces on a silpat lined baking sheet

    Craving a sweet tart? Try my French Lemon Cream Tart

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    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    tomato tart on a silpat liner before baking

    Tomato Tart

    ★★★★★

    5 from 5 reviews

    Print Recipe
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    Delicious layers of flaky puff pastry are topped with a simple feta spread and loads of tomato slices, the perfect party appetizer that everyone loves.

    • Total Time: 30 minutes
    • Yield: 9 Slices 1x

    Ingredients

    Units Scale
    • 1- 8.65oz Sheet Puff Pastry, Thawed
    • 2oz (¼ Cup)Cream Cheese, at room temperature
    • 2oz (¼ Cup) Feta Cheese
    • 1-2 Teaspoons Minced Garlic, more or less depending on your preference
    • 2 Tablespoons Fresh Herbs, I used Basil and Parsley
    • ¼ Teaspoon Fresh Black Pepper
    • 8 Campari Tomatoes is using another variety be prepared to use more or less depending on the size of tomatoes
    • 3 Tablespoons Freshly Grated Parmesan Cheese

    Instructions

    1. Thaw your puff pastry by setting it in the fridge for a few hours or on the counter for 30-45 minutes. Set cream cheese out to come to room temperature as well. 
    2. Line a baking sheet with two layers of paper towels, then slice the tomatoes about ¼ inch thick. Lay tomatoes in an even layer on top of the paper towels, sprinkle a little salt on top then place two more layers of paper towels on top. Allow the tomatoes to sit for 25-35 minute. Flip the tomatoes over and sprinkle a little more salt and add two new layers of fresh paper towels on top and let them sit for an additional 25 minutes.
    3. When puff pastry has thawed you will roll it out, on a clean surface, or Silpat work surface sprinkle a little flour then place puff pastry sheet and roll out to a 10" x 12" rectangle. I will bake the tart on a Silpat lined baking sheet so I just go ahead and roll it out on the same liner. 
    4. Using a knife, not a serrated knife, "score" a ¼"-½" border being careful not to full slice thru the puff pastry. Next, use a fork to prick the whole center of the puff pastry numerous times. Gently transfer the pastry to a parchment or Silpat lined baking sheet. 
    5. Place the baking tray in the fridge for at least 20 minutes up to a few hours before baking. Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes.
    6. While the pastry is par-baking make the spread. In a large bowl or bowl of an electric stand mixer beat the cream cheese, feta cheese, pepper, garlic, and fresh herbs together for a few minutes until a spread is formed.*
    7. When the crust has par-baked spoon the feta spread in chunks on top of the pastry, the center may have puffed up, if so gently press it down. Using an offset spatula/ palette knife spread the filling into an even layer gently, avoiding pulling on the puff pastry.
    8. Cover the spread with the tomatoes, creating an even single layer. Sprinkle parmesan cheese on top, if desired. Place back into the oven and bake for an additional 15-19 minutes, you want it to be golden brown. Let the tart cool for 10-20 minutes before attempting to slice it, I use a pizza slicer. Best served immediately. 

    Equipment

    half sheet pans

    Half Sheet Pan

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    Silpat Countertop Workspace

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    angled spatula

    Angled Spatula

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    *If your cream cheese is not at room temperature you will not end up with the spreading consistency you need.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Cook Time: 30
    • Category: Appetizer
    • Method: Bake
    • Cuisine: American

    Keywords: tomato tart, puff pastry tart, tart recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Brian says

      September 22, 2019 at 2:41 pm

      Fascinating. Definitely bookmarking this page. Really valuable info, thanks for posting.

      https://restaurantclicks.com/how-to-start-a-food-blog/

      Reply
    2. Millican Pecan says

      October 17, 2019 at 9:58 pm

      Love heirloom tomatoes and love the look of this recipe! Will make it soon before heirloom tomato season is over. What a great mix of flavors and colors. Thank you for sharing this!

      ★★★★★

      Reply
    3. Holly says

      April 07, 2020 at 1:31 pm

      Tomatoes and pastry! SIGN ME UP. Great as usual.

      ★★★★★

      Reply
    4. Jennifer says

      September 25, 2020 at 4:57 pm

      This recipe is incredible! So easy to follow and the flavor combination is perfect. I used tomatoes and basil from my garden, and chive and onion cream cheese. I'll definitely be making this again!

      ★★★★★

      Reply
    5. Gabi says

      March 05, 2021 at 6:44 am

      Excellent..

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 07, 2021 at 11:52 am

        Hi Gabi, thanks so much for coming back to star rate and review the recipe. So glad you enjoyed it!! Take care. XX Liz

        Reply
    6. Lenora Yuen says

      March 29, 2021 at 9:14 am

      Can I use marscapone instead of cream cheese?

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 29, 2021 at 9:18 am

        Hi Lenora, mascarpone sounds like a delicious swap, and I don't think you'd have any problems! Please let me know if you have any further questions or if you try the recipe! Thank you! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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