Easy Tomato Tart

 

This easy tomato tart is the perfect way to use up fresh tomatoes from the garden. Made with store bought puff pastry, it comes together quickly.

Why You’ll Love This Recipe!

It’s a delicious and easy way to use up that bumper crop of garden tomatoes.

It’s easy. Thanks to using store bought puff pastry this tart comes together in minutes but looks like it took hours!

It’s delicious. Every time I take this to a party or an event, it disappears immediately! Not only is it delicious but it is so pretty too.

It’s versatile. It can be served warm or at room temperature which makes it perfect for a party.

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What is Puff Pastry?

Puff Pastry can be made from scratch but I always buy mine pre-made from the grocery store.  You will find it in the freezer section in the dessert or bread section. It is a light, flaky pastry made with lots of butter.  As the pastry cooks and the butter melts, it creates the flaky layers. It is similar to phyllo dough but it is not the same.

Ingredients Needed

• Puff pastry. You can find this in the freezer section of the grocery store.
• Egg
• Pesto. Store bought pesto is great or you can make your own with this recipe.
• Cheese. You will use both mozzarella cheese and Parmesan cheese. You could substitute the mozzarella for another favorite cheese if you prefer.
• Tomatoes. I prefer using Roma tomatoes. The skin is thinner and there are fewer seeds. You can also use heirloom tomatoes or even grape tomatoes.
• Salt and pepper
• Olive oil
• Garlic 
• Fresh basil leaves

Can I Use Something other than puff Pastry?

You can substitute puff pastry with:

1. Phyllo dough
2. Pastry Crust
3. Crescent roll dough

How to Make an Easy Tomato Tart

• Slice the tomatoes and let them drain on a few layers of paper towels.  Give the tomatoes a nice shower of salt and pepper.

• Allow pastry to thaw at room temperature. Unroll and place on a parchment paper lined baking sheet.
• Poke the pastry all over with a fork. Brush with a light layer of beaten egg.
• Cover the crust with a thin layer of pesto and a sprinkling of freshly grated Parmesan cheese.  Bake in 425 F degree oven for about 10 minutes until it was lightly browned.

• Add a layer of shredded mozzarella cheese and sliced tomatoes.  Add another sprinkling of Parmesan on top.

• Return it to the oven for another 10 minutes. Bake until crust is golden brown on the edges.
• Add a sprinkle of fresh basil.
• Serve warm or at room temperature.