Tomato Tart

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.

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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?
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• 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!

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.

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.

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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.

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.

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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

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