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tomato tart on a silpat liner before baking

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.

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

Ingredients

Units Scale
  • 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

  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 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.
  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 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. 
  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. 

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

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