This tomato tart is a lovely dish. It’s so simple to put together and it looks very impressive when it comes out of the oven. The steps involved couldn’t be easier – just prick the puff pastry all over with a fork, spread with a herby garlic cream cheese mixture, sprinkle with cheese, top with tomatoes and then one last sprinkle of parmesan cheese and in the oven it goes. When it comes out of the oven it smells and looks delicious. Go ahead, have a slice – I know you want one.
Did I mention there’s a lot of cheese. Three kinds of cheese. It’s very cheesy – in a good way.
A couple of notes:
You need to let the tomatoes drain on paper towel for at least 15 minutes – otherwise your tart will be soggy. So slice the tomatoes first and place on paper towels before you do any other prep work.
Slice your tomatoes in even slices – about 1/4″ thick slice.
I used fontina but any melting cheese would be great – mozzarella would be good if you can’t find fontina.
Prick the puff pastry all over with a fork before adding the other ingredients – this way it will not puff up completely – it will just puff up a bit on the very outer edge.
No pre-bake of the puff pastry is necessary. Also, no egg wash needed – the tart came out a lovely golden brown.
My tart was ready in 20 minutes of baking time. Set your kitchen timer for 20 minutes and if it’s not a golden brown then continue cooking for another 5 minutes or so.
It’s important to let the tart cool for a good 10 to 15 minutes. As the tart cools it will firm up a bit and be easier to cut.
Recipe adapted from theKitchn.com – Three Cheese Tomato Tart.Print
A cheesy tomato tart. A lovely, tasty tart that’s easy to put together.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 to 6 1x
- 1 sheet of puff pastry – mine measured 9 1/2 by 9 1/2 inches
- 3 large tomatoes – sliced in about 1/4” slices
- 2 oz cream cheese (about 1/4 of a bar of cream cheese)
- 1 handful of herbs – I used parsley and basil
- 1 garlic clove – minced or put through a press
- 6 twists of pepper
- 2 cups grated fontina cheese
- 1/2 cup grated parmesan – divided in half
- A little bit of minced basil for garnish
- Defrost puff pastry.
- Preheat oven to 400 degrees.
- Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
- Place puff pastry on a sheet of parchment paper that is on a baking sheet.
- Unfold puff pastry. If there are any holes or rips just pinch the pastry back together again.
- Prick puff pastry all over with a fork. Go wild with the fork! Prick right up to the edge of the puff pastry.
- In mini food processor, blend cream cheese, herbs, minced garlic, 1/4 cup of parmesan cheese until smooth.
- Spread cream cheese mixture on puff pastry, spread very thinly – right up to the edge – leaving about 1/2″ border around the edge.
- Sprinkle 2 cups of fontina cheese over pastry and cream cheese mixture.
- Layer sliced tomatoes over cheese.
- Sprinkle last 1/4 cup of parmesan over the tomatoes.
- Bake for 20 minutes until golden brown.
- Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
- Sprinkle with a little chopped basil to garnish.