This delicious summer tart is so simple to make and really easy to adapt with whatever ingredients you have on hand. A Tomato Puff Pastry Tart is perfect for feeding a crowd and a great use of delicious homegrown tomatoes.
Delicious golden puff pastry topped with juicy tomatoes and a mixture of cheese and then finished with a drizzle of balsamic glaze and some rocket lettuce for a green boost. A delicious vegetarian dinner that can be on the table in just 30 minutes. If you are looking to eat more meat free meals, then puff pastry tarts are a great place to start.
Why you will love it
- Just 400 calories for a large piece
- Kids will love helping to make it
- Simple ingredients
- Easy to customise
- Ready rolled puff pastry - if you have some extra time then you could make your own puff pastry. However even top chefs say that ready rolled is just as good, and it's a great time saving hack that doesn't compromise on flavour.
- Shredded mozzarella - if you don't want to buy a bag of shredded mozzarella, you could buy a ball of it and then shredded it yourself and dot it around the tomato tart.
- Mature cheddar - any grated cheese that melts well would would. We used mature cheddar because it has a strong flavour so you can get away with using less of it.
- Beef tomato - you can use any kind of tomatoes in this recipe. It's nice to use a selection of them, for presentation.
- Cherry tomatoes
- Rocket lettuce (arugula) - this adds a nice peppery flavour to finish it off with, as well as adding a pop for colour.
- Balsamic glaze - balsamic adds loads of flavour, however you could swap it for dots of pesto.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Take the pastry out of the fridge for 15 minutes before rolling out. Run a knife round the edge of the pastry, to make a 1 inch boarder. Add half the cheese to the pastry, keeping it inside the boarder.
Two: Add the tomatoes.
Three: Add the rest of the cheese.
Four: Put in a preheated oven at 220°C/425°F/Gas 7 for 25 minutes, until golden.
Five: Top the puff pastry tart with rocket lettuce and balsamic glaze if using.
What tomatoes to use
The beauty of this dish is that you can use a selection of tomatoes, or whatever you have available/can find. We added some slices of beef tomato and then some cherry tomato halves. For a more pleasing to the eye dish, use different coloured tomatoes.
The key is to use really fresh and ripe tomatoes, as this will give you the best flavour. Add some extra tomato flavour with chopped sun-dried tomatoes.
You don't have to just use tomatoes. You could pre-roast some other vegetables like peppers, mushrooms and courgettes and add them. They key is not to overload it, as you don't want it to be too heavy.
What cheese to use on a tomato tart
We used a mixture of shredded mozzarella and cheddar. However, you could also add parmesan or crumbled feta or goats cheese. You could also use a ricotta/cream cheese base if you wanted to make this tart extra creamy.
Other topping ideas
Whilst this recipe is for a tomato tart, there are so many other topping ideas. Here are some of our favourite combinations:
- Smoked salmon and cream cheese
- Spinach and ricotta
- Parmesan and kale pesto
- Chicken feta and olives
- Mushroom and Swiss cheese
- Goats cheese and caramelised onions
- Courgette and parmesan
What to serve it with
This is a fairly light might once it's sliced up (making it great for a snack or light lunch). However, if you wanted to turn it in to more of a filling meal, then we have some suggestions of what you can serve it with. Why not try our Roasted Lemon Asparagus, No Mayo Coleslaw, Roasted Garlic and Herb Mushrooms, Air Fryer Fries or Beetroot and Goats Cheese Salad.
How to make mini tarts
You can make mini versions of these tarts by cutting out circles of puff pastry and pressing them in to a greased muffin tin and then add the tomatoes and cheese and bake in the oven following the cooking times in this recipe.
Yes, you can fully assemble this tart and then keep it in the fridge until it is ready to go in to oven. This makes it great for making for a dinner party or at-home picnic, as everything can be prepared and then you just pop it in the oven when it's ready to be eaten.
You can store it in the fridge for 24 hours after you have made it, and then it can be eaten cold. However, the pastry won't be as crispy.
• Add pesto in between the tomatoes before putting the second lot of cheese on.
• We have used ready made puff pastry to save some time, however you could make your own if you wanted to.
• It's important to leave a boarder around the topping, as it puffs up around the tomatoes and cheese.
• Brush the boarder of the tomato tart with an egg wash if you want it to get extra crispy.
• For some extra flavour and saltiness, add some chopped olives to the puff pastry tart.
• You could add a couple of spoonfuls of tomato puree on the base with crushed garlic sprinkled over for some extra flavour.
• Add a kick of spice to the tomato tart by sprinkling some crushed red chilli flakes just before serving.
• If you wanted to add some protein to this, you could add cooked shredded chicken or smoked salmon.
More tomato recipes
If you’ve tried this tomato tart, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
Tomato Puff Pastry Tart
- 1 sheet Puff pastry
- 50 g (0.5 cups) Mozzarella - grated
- 50 g (0.5 cups) Mature cheddar - grated
- 1 Beef tomato - thinly sliced
- 6 Cherry tomatoes - halved
- 1 pinch Sea salt and black pepper
- Rocket (arugula) - (optional)
- Balsamic glaze - (optional)
- Take 1 sheet Puff pastry out of the fridge for 15 minutes before rolling out.
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- Run a knife round the edge of the pastry, to make a 1 inch boarder. Add half the 50 g Mozzarella and half of the 50 g Mature cheddar to the pastry, keeping it inside the boarder.
- Add 1 Beef tomato and 6 Cherry tomatoes.
- Add the rest of the cheese and 1 pinch Sea salt and black pepper.
- Put into the oven for 25 minutes, until golden.
- Top with Rocket (arugula) and Balsamic glaze if using.
- Add pesto in between the tomatoes before putting the second lot of cheese on.
- We have used ready made puff pastry to save some time, however you could make your own if you wanted to.
- It's important to leave a boarder around the topping, as it puffs up around the tomatoes and cheese.
- Brush the boarder with an egg wash if you want it to get extra crispy.
- For some extra flavour and saltiness, add some chopped olives.
- You could add a couple of spoonfuls of tomato puree on the base with crushed garlic sprinkled over for some extra flavour.
- Add a kick of spice by sprinkling some crushed red chilli flakes just before serving.
- If you wanted to add some protein to this, you could add cooked shredded chicken or smoked salmon.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.