This easy Heirloom Tomato Tart with Puff Pastry is a delicious light summer tart! Made with a creamy layer of garlic basil whipped goat cheese, and topped with juicy heirloom tomatoes, this tart screams summer!
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Why you’ll love this recipe
- This flaky, savory tart is perfect for summer! Made with ripe tomatoes and sweet basil, this recipe uses two of my favorite summer ingredients.
- With just a handful of ingredients and 15 minutes prep time, this heirloom tomato tart recipe is an easy and simple summer recipe to whip up!
- This puff pastry tart is a fresh dish that would be great as a light summer dinner with a side salad, appetizer, or lunch.
- It is delicious hot and room temperature– making it great for hosting.
- It is a gorgeous tart that is best enjoyed al fresco during a summer evening with a chilled glass of rosé sangria.
Key ingredients
- Puff pastry: My favorite puff pastry brand is Dufour. It puffs up beautifully and the all-butter dough tastes delicious.
- Heirloom tomatoes: Heirloom tomatoes are a gorgeous, juicy, and flavorful type of tomato. In the US, tomato season is July-October so keep an eye out for these tomatoes during that time of year! If you can’t find heirlooms, the most beautiful tomatoes you can find (even if that is cherry tomatoes!) will work.
- Goat cheese: The goat cheese gets whipped to help make it creamy and spreadable.
- Basil: The basil adds a sweet and herbal taste to the tart.
- Garlic: Just 1 garlic clove adds the perfect mild garlic flavor.
- Egg: the egg is used in a egg wash on the edges, which will help make the crust golden brown. If you don’t have an egg on hand, don’t worry the tart will still be delicious.
How to make a tomato puff pastry tart
1. Make the whipped goat cheese by beating together the goat cheese, basil, garlic, salt, and pepper in a food processor until light and fluffy, about 20 seconds.
2. Roll out the defrosted puff pastry and lightly pierce it with a fork all over. Transfer it to a parchment-lined baking sheet.
3. Spread the whipped goat cheese evenly over the puff pastry, leaving about a 1-inch border. Since the goat cheese is whipped, it will be fairly easy to spread. I like using an offset spatula to do this.
4. Lay the sliced heirloom tomatoes on top of the whipped goat cheese. They may need to overlap slightly to get them to fit. Sprinkle everything with salt and pepper. Brush the border with an egg wash.
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5. Bake the tart at 400 degrees for 20-22 minutes, or until the edges are puffed and golden brown. You can serve it immediately or allow it to cool to room temperature before slicing.
Tips for working with puff pastry
- Look for puff pastry in the frozen section of your grocery store. Dufour is my favorite brand of puff pastry.
- The puff pastry needs to be defrosted before you are able to work with it. If you have not defrosted it enough, it will be impossible to roll out and will break when working with it.
- That said, if it is too warm it can become sticky. If it is sticking, pop it back in the fridge or freezer for a few minutes before continuing to work with it.
Prep ahead tips
- The garlic basil goat cheese can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It firms up in the fridge so bring it to room temperature before using to make it easier to spread.
- The entire tart can be assembled a couple of hours in advance and kept unbaked in the refrigerator. When you are ready to enjoy it, pop it straight into the oven to bake.
- Puff pastry tarts are best enjoyed fresh. That said, leftovers can be refrigerated in an airtight container for up to 3 days. Reheat it in a 375 degree oven until warmed.
- This tart is great served at room temperature. Pop it in the oven 20 or 30 minutes before guests arrive and enjoy it as an appetizer or main dish. No need to stress about serving it hot!
Serving suggestions
- Serve this heirloom tomato tart hot or at room temperature.
- This tart serves 4 as a main dish, or 8 as an appetizer. If serving as an appetizer, I like to slice it into small slices that fit about 1 tomato slice on them.
- This puff pastry tart would be delicious with a simple side salad and glass of rosé sangria.
More summer tomato recipes you'll love
📖 Recipe
Heirloom Tomato Tart with Puff Pastry
Ingredients
- 6 oz goat cheese
- 3 tablespoon packed basil leaves
- 1 garlic clove grated
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 14 oz. puff pastry sheet defrosted
- 4 medium heirloom tomatoes sliced (preferably a variety of colors)
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees and position a rack in the middle of the oven.
- In a food processor, add the goat cheese, basil, grated garlic clove, Kosher salt, and pepper. Process until just whipped and creamy, about 20 seconds. Set aside.
- Roll out the puff pasty on a lightly floured surface to about 9x13 inches. Lightly pierce the puff patry with a fork all over. Transfer the puff pasty to a parchment lined baking sheet.
- Spread the whipped goat cheese in an even layer on the puff pastry, leaving a 1 inch border. Top with the sliced tomatoes. Sprinkle with a pinch more of salt and pepper. Brush the border with the beaten egg.
- Bake for 20-22 minutes, or until the edges are puffed and golden brown. Slice and serve immediately or at room temperature.
Notes
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