These simple Puff Pastry Tomato Tarts are easy to put together using flavorful tomatoes, store-bought puff pastry and Boursin cheese! The tarts comes together in just 30 minutes and is sure to please everyone!
When my favourite ingredients come together in one dish, you can bet its going to be good one! That is how I feel about these Puff Pastry Tomato Tarts. My love for tomatoes runs deep, especially flavourful, juicy tomatoes. Pair them with cheese (two kinds!), a drizzle of olive oil and fresh herbs and you have the makings of something super delicious!
These puff pastry tarts are not only super yummy, they are also incredibly easy to make. No need to be an experienced chef to put together these tarts. They are so quick and simple, even the most novice chef can tackle this recipe without issue!
The ingredients list is short and includes items that are easily accessible. The results are amazing and these tarts are so versatile, they can be made as appetizers for parties, a light brunch or even dinner paired with a garden salad.
I opted to use two types of tomatoes in these tarts- heirloom and grape tomatoes. Both are among my favourite varieties but feel free to change things up and use your own favourite tomato varieties.
Why you should make these Puff Pastry Tomato Tarts
- it’s delicious!
- this recipe is so easy a novice can do it!
- the tart can be an appetizer, light meal or snack!
- the ingredient list is short
- all of the ingredients are easy to find
- the tart is customizable- use any tomato variety you like or make the tarts any size you like!
- it looks beautiful and is sure to wow dinner guests!
Ingredients needed for these tomato puff pastry tarts
- a sheet of puff pastry
- Boursin cheese (Basil & Chive or similar)
- small heirloom tomatoes
- grape tomatoes
- olive oil
- balsamic vinegar
- salt and pepper
- goat cheese
- egg
- fresh herbs for garnish (optional)
How to make Puff Pastry Tomato Tarts
- Prepare the puff pastry: Cut the puff pastry sheet in half to form two medium sized rectangular tarts (or keep it as one large tart, if desired) and place each puff pastry rectangle on a baking sheet.
- Create a border: Using a sharp knife, score the puff pastry to form a 1/2 inch border all the way around, careful not to cut all the way through the puff pastry. Using a fork, poke holes in the center portion of the puff pastry, but not on the borders.
- Add the cheese base layer: Using an offset spatula or the back of a spoon, spread the Boursin cheese inside the border of the puff pastry.
- Prep the tomatoes: Prepare the tomatoes by slicing heirloom tomatoes into 1/4 inch slices and halving the grape tomatoes. Toss the sliced tomatoes with the olive oil, balsamic vinegar and salt and pepper.
- Arrange the tart: Arrange the tomatoes in the center of the puff pastry and sprinkle the tarts with crumbled goat cheese.
- Egg wash and bake: In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash on the border of the puff pastry tart. Bake in the oven for 20-25 minutes, until the puff pastry is a nice golden brown.
- Serve: Sprinkle with fresh herbs, slice and serve.
How to serve this tomato tart
Once the tart is out of the oven and has had a few minutes to cool, I love to add fresh herbs on top. Thyme works well with these flavours as does basil!
This recipe makes about 12 servings that work for an appetizer or even light meal. If you are serving this as a meal, I like to serve it alongside a garden salad. It also makes for a great snack while sipping cocktails on the patio!
Variations and substitutions for these tomato tarts
I adore this recipe as written, but if you can’t find all the ingredients, it is super easy to make some simple substitutions that produce equally delicious results.
- Instead of Boursin cheese: You can substitute an herbed cream cheese (or make your own by mixing softened cream cheese with fresh herbs like basil or thyme)
- Tomatoes: I love heirloom and grape tomatoes but any tomato variety works!
- Additional ingredients: You can enhance the flavour of these tarts by adding carmelized onions to this tart.
Storing and reheating tomato tarts
This tart is at its best when it is freshly baked, but that doesn’t mean you can’t make it in advance or save leftovers for future enjoyment!
To store leftovers, once the tart has cooled, place the sliced in an airtight container and store it in the fridge. When you are ready to reheat, place the slices on a parchment lined baking sheet and reheat them in the oven. This is the best method to reheat slices as microwaving it will result in a soggier puff pastry.
I hope you enjoy these tarts as much as I do!
-Cathy
You may also like:
Asparagus Puff Pastry Tart
Tomato and Egg Breakfast Tarts
Puff Pastry Apple Tarts
Puff Pastry Tomato Tarts
Ingredients
- 1 sheet puff pastry thawed
- 1 package Boursin cheese Basil & Chive (or similar)
- 4 small heirloom tomatoes
- 1 cup grape tomatoes
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- salt and pepper
- 1/2 cup goat cheese crumbled
- 1 large egg
- 2 tablespoons fresh herbs such as sliced basil or thyme, for garnish (optional)
Instructions
- Preheat oven to 400F and line 2 baking sheets with parchment paper.
- Cut the puff pastry sheet in half to form two medium sized rectangular tarts (or keep it as one large tart, if desired) and place each puff pastry sheet on a separate baking sheet.
- Using a sharp knife, score the puff pastry to form a 1/2 inch border all the way around, careful not to cut all the way through the puff pastry. Using a fork, poke holes in the center portions of the puff pastry, but not on the borders.
- Using an offset spatula or the back of a spoon, spread the Boursin cheese inside the border of the puff pastry.
- Prepare the tomatoes by slicing the heirloom tomatoes into 1/4 inch slices and halving the grape tomatoes. Toss the tomatoes with the olive oil, balsamic vinegar and salt and pepper.
- Arrange the tomatoes in the center of the puff pastry and sprinkle the tarts with the crumbled goat cheese.
- In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash on the border of the puff pastry tart.
- Bake in the oven for 20-25 minutes, until the puff pastry is a nice golden brown. Sprinkle with fresh herbs, slice and serve.
