I love throwing together this tomato tart during tomato season, and trust me when I say, it doesn’t get much better than this recipe. I mix it up by loading a buttery puff pastry with cheddar and havarti cheese, fresh tarragon and a drizzle of hot honey. Let’s just say I put my foot in this tomato tart.
This post may contain affiliate links. Read our disclosure policy.
How to Make a Tomato Tart
Step 1: Preheat and Marinate The Tomatoes
- Get the oven cranked up to 400 degrees.
- Next, marinate the tomatoes in seasoning, vinegar, fresh herbs, garlic, and honey. We want these tomatoes to be as flavorful as possible boos. Ten minutes is enough to draw some moisture out of the tomatoes and infuse them with tons of flavor.
Step 2: Let’s Get Puffin
- Lay the puff pastry sheet out on a lightly floured surface. Stretch the dough just a little to create a thinner layer, then lay it on a parchment lined baking sheet
- Sprinkle your shredded cheeses over the top and leave just about an 1/2 inch of space around the border.
EXPERT TIP: Don’t try to work with the pastry without defrosting it first. Let the sheet sit out at room temp for 30-40 minutes. Or you can defrost puff pastry in the microwave, just be sure to follow the instructions on the package.
Step 3: Top, Bake and Serve it Up!
- Add the tomatoes carefully rather than dumping them on. Use a pastry brush (or your fingers) to egg wash the edges, then sprinkle on the seasoning immediately and pop in the oven for about 20 minutes.
- Once out of the oven, top with shaved parmesan, more tarragon, black pepper, and a HEAVY drizzle of hot honey (it’s so bomb y’all).
EXPERT TIP: Work quickly boos. Puff pastry needs to be topped and baked immediately. You don’t want it to turn into a hot mess.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Tomato Tart Recipe
This Tomato Tart is made with buttery puff pastry, creamy cheddar and havarti cheese, fresh tarragon, and hot honey.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 4 servings
Equipment
Ingredients
- 4 Heirloom Tomatoes (cored and sliced) up to 6 tomatoes (or 2 cups Cherry Tomatoes)
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 2 garlic cloves grated or minced
- 1 tsp hot honey plus more for serving
- 2 tbsp fresh tarragon chopped, divided
- kosher salt and black pepper
- 1 frozen puff pastry sheet thawed
- 1 cup sharp white cheddar cheese shredded
- 1/2 cup havarti or gouda cheese shredded
- 1 large egg beaten
- garlic salt or everything bagel spice for sprinkling
- shaved parmesan cheese for garnish
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the tomatoes, balsamic, olive oil, garlic, hot honey, and 1 tablespoon of tarragon. Season with salt and pepper, then set aside.
- Lay the puff pastry sheet on a clean, lightly floured surface. Using a rolling pin, gently roll out the sheet to stretch slightly. Move the pastry sheet onto the parchment paper-lined pan.
- Sprinkle the shredded cheddar and havarti (or gouda) over the surface of the pastry sheet, leaving about a ½ inch of space around the border. Layer the tomatoes on top of the cheese, pressing in slightly to adhere. Arrange the tomatoes in any order or design you’d like.
- Fold the edges of the pastry inward to enclose the tomatoes. Brush the edges with beaten egg and sprinkle with either garlic salt or everything bagel spice.
- Transfer to the oven and bake for 18-23 minutes or until the pastry is golden brown and the tomatoes burst.
- Top with the remaining tablespoon of tarragon, shaved Parmesan, a heavy drizzle of hot honey, and freshly cracked black pepper. Serve it up!
Notes
How to Store This Tomato Tart
Either wrap the tart in aluminum foil or place it in an airtight container. Keep the tart in the refrigerator for up to 3 days.
To reheat, remove the tart from the fridge and allow it to come back to room temperature, about 10-15 minutes. Meanwhile, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the desired portion on the sheet, then heat for 10 minutes or until warmed through and crisp.
Nutrition
Calories: 646kcal | Carbohydrates: 38g | Protein: 22g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 577mg | Potassium: 513mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1749IU | Vitamin C: 19mg | Calcium: 453mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Dry Those Tomatoes: After you slice up your tomatoes, get those paper towels ready so you absorb that extra moisture. We don’t want no super soggy tart boos.
- Ditch the Soggy Crust: I like to add little sprinkles of flour to the top of the tart so it soaks up more moisture from the tomatoes.
- Keep that Puffy Pastry Cold: If your puff pastry gets too warm, it will be a hot mess to work with literally. Toss back in the fridge if you need to.
- Preheat the Sheet: This is one of my fave tricks. If you want a super crispy crust, heat the baking sheet in the oven while you build the tomato tarte tatin on just parchment paper. Then move the tarte to the baking sheet. It’s already hot and starts baking the bottom crust immediately so its nice and crisp boos.
- Don’t Open the Oven Door: This will lower the oven temp causing your puff pastry not to rise and flake up as well.
Ingredient Notes
- Heirloom Tomatoes: You can easily sub in cherry tomatoes.
- Tarragon: Basil, rosemary, or thyme will also work.
- Puff Pastry: Grab a homemade pie crust or store-bought pie dough to substitute.
- Cheeses: Cheddar, mozzarella or Monterey jack are good substitutions. You can also sprinkle Pecorino Romano over the top if parmesan ain’t around.
- Hot Honey: You can legit just use regular honey if you don’t want that extra heat.
- Onions: You can swap in sauteed onions for more flavor.
- Make it Mini: Create individual serving sizes by turning this into mini tomato tarts.
Serving Suggestions
- Keep it Simple: This heirloom tomato tart is at its best when it is served as the main dish along with a harvest salad.
- Dip it: I love to dip this tart like pizza into some marinara sauce.
- Lunch: Serve this along with a bowl of classic tomato soup or this nice tomato basil soup for a hearty lunch that uses tomatoes to your advantage.
- Go Gourmet: Turn things up a notch and really impress folks. I love to trot this out along with my balsamic lamb chops, garlic mashed potatoes and glasses of good wine.
- Picnic: Pack this along with these easy tomato sandwiches and some cold fried chicken and chewy brownies and get your life!
Recipe Help
How do I select great heirloom tomatoes?
Heirlooms are best when their skin is shiny and taut. Don’t grab any with bruises or splits. You should notice a slight give when you pick one up without squeezing it. You also want the bottom to be dark.
Can I prep this puff pastry tomato tart recipe ahead of time?
For sure boos but I would only prep ahead just a few hours. Those tomatoes let a lot of moisture seep into that puff pastry if you wait too long.
pinterest 
facebook 
twitter 
email
OMG, this was amazing! I made it as is and wouldn’t change a thing. All the flavors just blended beautifully. My husband raved about it too. I had to purchase some hot honey and am so glad I did. In my opinion the tart wouldn’t be anywhere near as good with regular honey. Still good, but the honey adds an amazing flavor layer. Thanks for a great recipe!
So glad you enjoyed this. It is one of my summer faves.
I just prepared this tomatoe tart, it came out delicious. Thank you for such a delicious tart. Perfect for summer season.
Your recipes are amazing. Thank you
Fan from California
This is such a great compliment. Thank you!
This is sooo good!! I followed the recipe and added goat cheese. I was worried about all the different cheeses, but there was a happy foursome in my mouth.
Thank you so much! So glad you enjoyed this.
This tart was so deliciOus! I used tomatoes from my garden and it really made them pop.
Yay!! So happy to hear that you liked it!