Tomato Tart

Beth Pierce


Tomato Tart is made easy with frozen puff pastry, garden fresh tomatoes, fresh herbs, mozzarella, cheddar, and gruyere cheese. This delicious appetizer takes just a few minutes to assemble, looks gorgeous, and tastes better than any five star restaurant. I love to serve these for our summer entertaining with Bacon Wrapped Shrimp, Smoked Salmon Dip, and 7 Layer Dip. With just a few minutes of hands on time you too can look like a top pastry chef.


☆☆☆☆☆ 0 votes

15 Min
35 Min


  • 1 sheet(s)
    frozen puff pastry thawed
  • 1
    egg beaten
  • 1/2 c
    shredded mozzarella
  • 1 1/2 c
    grape or cherry tomatoes halved
  • 1 large
    tomato thinly sliced
  • 1 Tbsp
    fresh basil chopped
  • 1 Tbsp
    fresh parsley chopped
  • 1 Tbsp
    fresh thyme chopped
  • 1/3 c
    shredded cheddar
  • 1/3 c
    shredded smoked gruyere
  • 2 Tbsp
    olive oil

How to Make Tomato Tart


  1. Preheat oven to 400 degrees
  2. Gently rolling out the pastry puff sheet on a lightly floured surface to about a 10×13 inch rectangle. Place on a large baking sheet covered with parchment paper. Using a sharp knife score the edge of the dough leaving about 1 inch all the way around.
  3. Brush the edge with the beaten egg. Using a fork poke holes all along the puff pastry inside the edge. Bake for 10 minutes or until slightly puffed and lightly browned. Remove from the oven and using a spoon gently push down any puffiness inside the edge.
  4. Sprinkle with mozzarella, top with the halved and sliced tomatoes. Sprinkle with basil, parsley, and thyme. Top with the shredded cheddar and gruyere cheese. Drizzle with half the olive oil and bake for about 25 minutes or until the cheese is melted and the edges are golden brown. Drizzle with the remaining olive oil, slice, and serve.

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