This rustic Cheesy Tarragon Tomato Tart goes from prep to finish in less than 30 minutes! Made with buttery puff pastry, creamy cheddar and havarti cheese, fresh tarragon, and hot honey, this tart is the perfect Summer dinner or appetizer to showcase all those ripe, juicy tomatoes!
Keyword appetizer, starters, tart, tarte, tomato, tomato tart, tomatoes
Prep Time 15minutes
Cook Time 23minutes
Total Time 38minutes
Author Leidi Rodriguez
4Heirloom Tomatoes (cored and sliced) or 2 cups Cherry Tomatoes up to 6 tomatoes
1tbspextra virgin olive oil
2garlic clovesgrated or minced
2tbspfresh tarragonchopped and separated
1tsphot honeyplus more for serving
kosher salt and black pepper
1frozen puff pastry sheetthawed
1cupsharp white cheddar cheeseshredded
1/2cuphavarti or gouda cheeseshredded
garlic salt or everything bagel spicefor sprinkling
shaved parmesan cheesefor garnish
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 and enjoy!