Tomato Tart

It’s about time we upgrade the classic Tomato Tart with some bomb flavors y’all. This rustic beyond flavorful version goes from fridge to table in less than 30 minutes. I use buttery flaky puff pastry as my base, then I load it up with creamy cheddar and havarti cheese, fresh tarragon, and a drizzle of hot honey that will blow your mind. Get at this tomato tart recipe as soon as tomatoes are in season and get your whole life!

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I love throwing together tomato tarts during tomato season, and trust me when I say, it doesn’t get much better than this recipe. It will put your tastebuds in a chokehold with all of its herby, sweet, tangy, buttery, crisp, bright, and cheesy essences. Y’all know I’m the queen of flavor explosions, and let’s just say I put my foot in this tomato tart.

Ingredients You’ll Need to Make a Puff Pastry Tomato Tart

• Heirloom Tomatoes- These juicy tomatoes are the boss. They burst with sweetness, a bit of tanginess and acidity, as well as beautiful pops of color.
• Balsamic Vinegar- This gives a sharp and sweet tanginess that caramelizes the tomatoes while they bake y’all.
• Olive Oil- This light, buttery, and floral oil is gonna roast the tomatoes and give a glossy finish while deepening the flavor.
• Garlic- Grated garlic is more concentrated and gives so much aromatic savory essence boos.
• Tarragon- Tangy and licorice-like, tarragon is gonna brighten and heighten the tomatoes.
• Hot Honey- Spicy honey is my jam. If this isn’t in your pantry, it needs a permanent spot ya dig? It’s perfectly sweet, perfectly spicy, and out of this world GOOD when drizzled over this puff pastry tomato tart.
• Kosher Salt and Black Pepper- You gotta season up those tomatoes to enhance all the flavors.
• Puff Pastry- This buttery, flaky sheet is the base of our tart holding it all together.
• Sharp White Cheddar- Sharp, buttery, and creamy, this will contrast the other ingredients perfectly.
• Havarti or Gouda- Gouda is a bit nuttier in flavor. The melt quality is top notch too.
• Egg- This is gonna get those edges perfectly browned up and give a little sheen too boos.
• Garlic Salt or Everything Bagel Spice- Season up that crust with an interesting flavor profile.
• Shaved Parmesan- This gives a nice finish to our tomato tarte tatin that’s a little salty.

How to Make a Tomato Tart 

Step 1: Preheat and Marinate The Tomatoes

1. Get the oven cranked up to 400 degrees.
2. 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

1. 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
2. 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!

1. 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.
2. 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.

How to Serve this Heirloom Tomato Tart

• 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 pizza sauce or 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.
• Appetizer: This is a great way to start a meal. Serve along with some fried zucchini, fried green tomatoes and deviled eggs before kicking the entree off.
• Keep it Light: This is great served along with a lighter air fryer salmon recipe and cucumber and onion salad.
• 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 Substitutions

• 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.
• Egg: You can use a little milk or heavy cream to brush the top of the puff pastry to give it a more subtle golden color if eggs are out of the question.
• 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.

Recipe Variations

• Caramelized Onions: Ain’t nothing like some sauteed onions added to puff pastry, tomatoes and cheese boos.
• Make it Mini: Create individual serving sizes by turning this into mini tomato tarts.
• Add Goat Cheese: I love the gourmet vibes goat cheese give. Add that to the bottom of the crust before you put on those tomatoes is chef’s kiss boos.
• Get meaty: A little prosciutto ain’t never hurt nobody.
• Fig it Up: I love summer figs in the mix with tomatoes and cheese. It might be an acquired taste for some but it is giving all the goodness if you just give it a try.

Expert Tips and Tricks

• 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.
• Make it Cute!: To get that puff pastry tomato tart popping more visually, get a variety of heirloom tomatoes in different colors and sizes. Get in your Basquiat bag and get creative with the design too! 
• 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.

How to Store Tomato Tarte Tatin

• Fridge: Allow the tart to come to room temp. 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. 
• Freezer: Once it is cooled completely, cover the entire thing or individual slices in plastic wrap then in foil. It should last up to 3 months. Make sure you label the date boos.
• Reheating: Bring the tart 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.  The air fryer works great too boos.

Frequently Asked Questions

Best Tomato Recipes

• Homemade Tomato Basil Soup
• Homemade Pizza Sauce
• Okra and Tomatoes
• Heirloom Tomato Sandwich
• Mini Tomato Tart recipe
• Fried Green Tomatoes