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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A summer tomato tart recipe with a slice cut ready to serve against a gray background and hot honey in a small bowl nearby

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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.

The Lowdown of The Best Tomato Tart Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Summer Vibes (with a French remix)

Primary Cooking Method: Baking

Dietary Info: We getting down on the cheese and butter in this one so this ainโ€™t for my Vegans. Can be made gluten-free with a substitution.

Key Flavor: Juicy tomatoes, melty cheeses, fresh herbs and a kick from hot honey.

Skill Level: Pretty easy (There might be a few steps that require a little skill but you got this boos!)

Pulling this tart together ainโ€™t gonna take all day. In fact, you can prep in about 15 minutes and get it in the oven. It legit might be faster than takeout!

This isnโ€™t your basic tomato tart; we giving flavor all day! The sharp cheesy goodness, aromatic tarragon, and spicy-sweet hot honey are giving all the flavors!

Serve it warm, serve it cool, have it as an entrรฉe, or add to the brunch spread. This puff pastry tomato tart fits every occasion.

Serve it warm, serve it cool, have it as an entrรฉe, or add to the brunch spread. This puff pastry tomato tart fits every occasion.

Who needs meat when veggies can snap like this? Itโ€™s rich, satisfying, and packed with layers of flavor thatโ€™ll please even the most official carnivores.

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 isnโ€™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.
A collage of heirloom tomatoes seasoned in a clear bowl then drizzled with balsamic vinegar

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: Donโ€™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.

A collage of puff pastry stretched out then added to parchment on a baking sheet

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 (itโ€™s so bomb y’all). 

EXPERT TIP: Work quickly boos. Puff pastry needs to be topped and baked immediately. You donโ€™t want it to turn into a hot mess.

a collage of a tomato tart before and after it is baked

How to Serve this Heirloom Tomato Tart

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.
A puff pastry tomato tart recipe fresh out of the oven golden brown

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.
A close up of a freshly baked tomato tart with cheese and tarragon sprinkled on top

Frequently Asked Questions

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.

How do I know when my tomato tart is ready?

You are looking for that puff pastry to be all puffed up with a golden brown color. And that cheese should be super melty and bubbly.

My puff pastry seems a bit too soft. Can I do anything?

Yep just toss the puff pastry in the fridge so it can firm back up.

Best Tomato Recipes

A summer tomato tart recipe with a slice cut ready to serve against a gray background and hot honey in a small bowl nearby

Tomato Tart

This Tomato Tart is made with buttery puff pastry, creamy cheddar and havarti cheese, fresh tarragon, and hot honey.
5 from 11 votes
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course: Appetizer
Servings: 4 servings

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 ยฝ 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 youโ€™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.ย 
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.ย 

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
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Filed Under:  Appetizers, Oven, Seasonal Recipes, Summer Recipes, Vegetarian

Comments

  1. I used a SilPat instead of parchment paper and I will say DON’T TRY IT. It took FOREVER for the middle to get cooked. I will DEFINITELY try this recipe again because the flavors were wonderful.

  2. I made this for dinner last night with our garden fresh tomatoes. Very easy and so delicious! I used basil instead of tarragon turned out wonderful.

    1. Spicy honey! Which they call hot honey. They have a ton on market you can buy now.

    2. Mix honey and hot sauce to taste – try Tabasco or Crystal and honey n equal amounts to start.

  3. I have never made a savory tart, so this recipe was my new experiment. OMG! I am in love with it. I am now exploring your site for more savory options!

    1. Thanks Irina! A savory tart is a wild revelation. Use this recipe as a base and add toppings of your own. Sweet or savory!!

  4. This tart was divine! The crust was perfectly flaky, and I love the flavor the tarragon added.

  5. I love baking with puff pastry! This tomato tart was the perfect savory snack. Easy to make, delicious, with the perfect amount of cheese.

  6. Oh what an amazing appetizer! It’s easy to put together, but sooooo fancy! The heirloom tomatoes make this absolutely gorgeous.

    1. Heirloom tomato season is the best time of year!! Love that you served this as an appetizer! Iโ€™m guilty of serving it up as a personal pizza. Enjoy Patty!

5 from 11 votes

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