This easy Puff Pastry Tomato Tart is made with puff pastry, whipped goat cheese, tons of herbs, and quick marinated tomatoes. It's simple to prepare but packed with flavor.
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This Tomato Tart is a true celebration of summer! Featuring marinated cherry tomatoes, an abundance of fresh herbs, and a layer of tangy goat cheese, all atop a flaky puff pastry, make this when you want something fresh and crazy-delicious.
This straightforward tart recipe can be prepared either using store-bought puff pastry or homemade rough puff pastry.
This tart is perfect for a light and easy dinner or lunch, or as a summery appetizer!
So, let's get to making it, shall we? You can jump around the article using the menu below, or you can head right to the bottom for the complete recipe.
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Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- store-bought puff pastry or homemade rough puff pastry
- goat cheese (this can easily be swapped with another cheese such as cream cheese, ricotta, or even Boursin, like in this Zucchini Tart)
- heavy cream
- cherry tomatoes
- oil + balsamic vinegar
- pinch of sugar (this just helps bring out the sweetness in the marinated tomatoes)
- fresh lemon juice
- fresh herbs (use your favorite herbs here but I recommend basil, dill, and chives)
Let's Talk About the Puff Pastry
My goal was for this recipe to be quick and easy, so I wanted to make sure it worked with readily-available store-bought puff pastry.
Purchased puff pastry typically comes either in one folded 14-ounce sheet or two folded 8-ounce sheets. Please note: I haven't tried all brands, so your store-bought puff pastry may be different than this.
These instructions can be adjusted to fit store-bought puff pastry of various sizes. The important part is to thaw it in the refrigerator overnight and keep it cold during prep to maintain the quality of the pastry.
Want to make your own puff? Go for it! In fact, the only reason I buy store-bought puff pastry anymore is if I need to test a recipe to ensure it works as intended. I much prefer to spend the time putting together a batch of Rough Puff for a few reasons.
- It's so much cheaper to prepare it yourself. Store-bought puff pastry is expensive!
- It's far superior, even if you splurge for a "high-quality" store-bought brand. Side by side, my homemade puff pastry rises much higher and tastes much better than anything commercially-made.
- I enjoy making it!
Never made puff before? Rough puff pastry is made by laminating (or layering) an enriched butter dough that is very similar to pie crust, except that it's rolled and folded five times. My recipe yields enough for two tarts, so you can cut the recipe in half or have another pastry to use for something else.
Tips for a Well-Baked Tart
In this recipe, the puff pastry is fully baked before the remainder of the tart is assembled. The instructions call for "docking" the middle of the unbaked puff pastry. This helps to prevent the middle part of the pastry from puffing up too much. However, it might still puff up, so check on it halfway through baking and use a spatula to press down on the pastry to deflate it if needed.
If you're having difficulty deflating it, try poking a hole in the pastry to release any trapped steam. Just be careful not to touch the steam, since it will undoubtedly be hot!
Baking tip: Set the baking rack in the lower-middle position in the oven. This small step of baking the tart in the lower part of the oven ensures the puff pastry will bake through on the bottom.
Visual Recipe Overview
Here is a brief visual overview of the recipe (the full recipe is at the bottom of the article)
Step 1: Prepare the puff pastry on a sheet tray.
Step 2: Fully blind bake the puff pastry as a tart shell.
Step 3: Soften the goat cheese until it's spreadable by mixing it with heavy cream, then mix in the herbs.
Step 4: Marinate the tomatoes.
Step 5: Spread the goat cheese on the cooled puff pastry.
Step 6: Add the tomatoes and herbs.
Serving It
Finishing off the tart with some of the same fresh herbs used in the goat cheese, a big pinch of salt and pepper, and a drizzle of good olive oil brings this tart over the edge from good to great.
Slice the tart into 12 or 16 square pieces and serve immediately.
Unfortunately, leftovers won't keep well due to the juiciness of the fresh tomatoes, so it should be consumed the same day.
More Savory Summer Recipes
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PrintFull Recipe
Puff Pastry Tomato Tart
This easy Puff Pastry Tomato Tart is made with puff pastry, whipped goat cheese, tons of herbs, and quick marinated tomatoes. It's simple to prepare but packed with flavor.
- Prep Time: 00:20
- Cook Time: 00:22
- Total Time: 42 minutes
- Yield: 12 slices
- Category: Savory Pie
- Method: Bake
- Cuisine: American
Ingredients
- 1 (14 or 16 ounce box) prepared puff pastry or ½ recipe rough puff pastry
- 2 pints cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- Pinch of granulated sugar
- Salt and pepper
- 8 ounces plain goat cheese
- ¼ cup (56 grams) heavy cream
- ½ cup fresh herbs (such as basil, dill, and chives), plus more for garnishing
- 1 tablespoon fresh lemon juice
Instructions
- Thaw or prepare your puff pastry. The recipe is flexible to work with either half a recipe of homemade rough puff (I highly recommend this) or 1 (14 ounce or 16 ounce) box of puff pastry. Preheat your oven to 400°F and place an oven rack in the lower-middle part of the oven. Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface to a rough rectangle about 8” by 12”. Place it on the prepared baking sheet. If your puff pastry comes in two square sheets, create one large rectangle by brushing a bit of water on the edge of the puff pastry, then overlapping the pieces. Roll it out to adhere them together and create an even thickness.
- Using a knife, score a 1” border around the puff pastry edge, making sure not to cut all the way through the pastry.
- Use a fork to “dock” the middle part of the puff pastry.
- Bake the pastry until golden and cooked through, 22-24 minutes, de-puffing the tart halfway through baking time (see note).
- Meanwhile, prepare the filling: Add the tomatoes, olive oil, vinegar, sugar, and a big pinch of salt and pepper to a bowl. Toss to coat and let sit at room temperature for at least 10 minutes, but not more than 30.
- Add the goat cheese and the cream to a bowl. Using a spatula, mix the two together until the mixture has a spreadable consistency (alternatively, you can use an electric mixer for this). Stir in the herbs and lemon juice. Season to taste with salt and pepper.
- When the tart shell is baked, transfer it to a wire rack to cool down.
- Once the pastry is cool, spread the goat cheese mixture evenly onto the puff pastry, leaving the borders empty.
- Using a slotted spoon and leaving behind the excess juice, scatter the tomatoes evenly on top of the goat cheese. Sprinkle with a big pinch of salt and pepper and additional fresh herbs, if desired.
- Slice into 12 pieces and serve immediately.
Notes
The goat cheese can easily be swapped with another cheese such as cream cheese, ricotta or even Boursin, like this Zucchini Tart.
Use whatever herbs you enjoy. Save some to garnish the top of the tart.
Docking the center of the puff pastry helps prevent excessive puffing. Check midway through baking and press down with a spatula to release any air in the center of the tart shell if necessary. If you're having trouble deflating it, poke a hole in the pastry to release trapped steam. Be careful not to touch the hot steam.
Unfortunately, leftovers won't keep well due to the juiciness of the fresh tomatoes, so this tart should be consumed the same day.
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