I couldn’t let summer pass workout sharing this delicious heirloom tomato tart! One of my new favorite easy recipes.
This tart has easily become one of our collective favorite summer recipes. It started when I saw a picture of a tart loaded with fresh cherry tomatoes all on top of a delicious pastry. When I looked into tartes further, most involved hand making a pastry dough. Homemade dough. It sounds great but I wanted something quick and easy. It’s summer, recipes should be easy. That’s where this recipe comes in.
As much as a homemade dough sounds great, puff pastry works well in this recipe too. You just give it a quick bake while you sweat your tomatoes with a little salt. You’re going to then broil the tomatoes for a little. Then you load up the lightly baked pastry dough with shredded cheese, herbs, and tomatoes. Give it another bake for about fifteen minutes. This might seem like a lot of steps but I assure you this comes together quite easily.
Let’s talk about the layers of the tart. I start with a puff pastry baked to crispy, perfection. Then you layer cheese. I used a smoked cheddar but I’ve also used smoked Gouda and a mozzarella blend. I really like the smoked cheese is for this. It really works well with heirloom tomatoes. The garden is bursting with delicious, juicy heirloom tomatoes, so that’s what we’re using. You could use something smaller, whatever you have, whatever is fresh. While your pastry is baking you’re going to salt the cut up tomatoes to sweat out some of the water so your pastry doesn’t get soggy. Then you put all the tomatoes on a baking sheet and be
oil for about fifteen minutes. Take the pastry that’s been lately baked, spread over your shredded cheese then a thick layer of tomatoes. I topped all of this with herb and oil mixture. I use fresh basil, parsley, and olive oil it adds the perfect fresh touch to this to the tart.
Bake all this in the oven, remove, slightly cool and serve either hot or at room temperature. It is delicious and everyone will love it. It’s kind of like a summer pizza because it’s light with the puff pastry and has all the delicious toppings make a pizza so yummy.
Ingredients
Equipment
Method
- Preheat over to 375. Slice the tomatoes in 1/4 inch slices while oven warms up.
- Spread the puff pastry on a greased baking sheet. Generouly poke the pastry with a fork. Bake for 15 minutes.
- While the pastry is cooking, spread the tomatoes on a clean kitchen towel. Sprinkle slices with salt to sweat out excess liquid.
- Remove the pastry when times is up and turn oven up to 425F. Pat the tomatoes with a clean towel to remove water. Spread on another baking sheet and bake for 15 minutes.
- While tomatoes are baking, mince the herbs, almost to a paste. Stir in the olive oil with a pinch of salt and pepper.
- Remove the tomatoes. Begin layering the tart. First spread the shredded cheese. Then layer on the tomatoes. It's fine to overlap, they shrink up when they cook. Spread as much as you can. Drizzle the herbs over the tomatoes. Bake for 12 minutes. Serve warm or even room temp. SO delicious
Notes
Looking for similar recipes to use up any summer produce you still have on hand? Check out some of the recipes below.
This veggie pasta bake is great and uses a bunch of veggies. It’s baked with melty cheese and pasta.
A fresh cucumber, tomato, and feta salad. One of summer’s easiest and best combinations.
Here’s a roundup of three simple recipes celebrating summer flavor. There’s a berry compote which is perfect for topping over yogurt, ice cream, toast, you name it! Also, a garden pesto with a kick! I made a big batch intending to freeze some but ended up topping it on everything and using it all before I could get it to the freezer. Lastly a summer salad with tomatoes and burrata. The simplicity allows for the freshness from the tomatoes to take center stage.
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