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.
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.
For this recipe I made a feta cheese layer, feel free to try another like Goat Cheese, yum!!!
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!
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 1/4 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.
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.
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 (affiliate link) 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.
Using a knife “score” a 1/4″-1/2″ 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.
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.
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.
Place back into the oven and bake for an additional 15-19 minutes, you want it to be golden brown.
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.
Craving a sweet tart? Try my French Lemon Cream Tart
Please let me know if you make this Tomato Tart with Puff Pasty recipe by leaving a rating and review below!
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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.
Ingredients
- 1– 8.65oz Sheet Puff Pastry, Thawed
- 2oz (1/4 Cup)Cream Cheese, at room temperature
- 2oz (1/4 Cup) Feta Cheese
- 1–2 Teaspoons Minced Garlic, more or less depending on your preference
- 2 Tablespoons Fresh Herbs, I used Basil and Parsley
- 1/4 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
- 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.
- Line a baking sheet with two layers of paper towels, then slice the tomatoes about 1/4 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.
- When puff pastry has thawed you will roll it out, on a clean surface, or Silpat (affiliate link) 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.
- Using a knife, not a serrated knife, “score” a 1/4″-1/2″ 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.
- 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.
- 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.*
- 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.
- 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.
Notes
*If your cream cheese is not at room temperature you will not end up with the spreading consistency you need.
Keywords: tomato tart, puff pastry tart, tart recipe
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