Tomato Tart With Puff Pastry Recipe

 

Prep: 30 mins

Cook: 25 mins

Chill Time: 10 mins

Total: 65 mins

Servings: 6 servings

Yield: 1 tart

Introduction: 

A stunning tomato tart is the ultimate taste of summer, and this recipe is an easy preparation with frozen puff pastry and ripe, garden-fresh tomatoes. A savory layer of garlic, herb, and Parmesan-seasoned cream cheese makes it a fabulous appetizer or main dish for a light lunch. If you have a box of puff pastry in the freezer, a tomato tart is an excellent way to use it.

Simple Recipe, Big Flavors: This tart is all about the tomatoes, so be sure to use very ripe, in-season tomatoes. Multicolored heirloom slicing tomatoes are a great option for more visual interest. Grated Parmesan, garlic, fresh herbs, and a bit of lemon zest give the cream cheese its fabulous flavor. Parmigiano Reggiano is perfect in this recipe, but feel free to use freshly grated pecorino Romano or Grana Padano in the spread mixture instead.

The optional balsamic reduction adds fantastic flavor to the baked tart, and it's easy to make with one cup of balsamic vinegar, or you can pick it up at the store. Or, before serving, sprinkle the tomatoes with extra grated or shredded cheese, fresh basil, and a dash of flaky sea salt.

What to Serve With a Tomato Tart: Serve your tomato tart as a light lunch with a simple green salad, or serve it along with deviled eggs, chicken or tuna salad on lettuce leaves, a cucumber salad, or a cup of soup.

Recipe Tips:

• Ensure a crisp bottom crust by partially baking the puff pastry and salting the tomatoes to remove excess juices.
• If the cream cheese mixture is too thick to spread, mix in a teaspoon or two of cream or milk.
• This recipe used a 17.3-ounce package of puff pastry. Depending on the brand of puff pastry you choose, you may need to adjust the ingredients up or down slightly.
• Follow the instructions on your puff pastry package for defrosting. Some brands call for 20 to 30 minutes at room temperature while others require 2 to 3 hours in the refrigerator.

Ingredients:

• 6 ounces cream cheese, softened
• 6 tablespoons grated Parmigiano Reggiano cheese, divided, plus more for garnish, if desired
• 1 large clove garlic, mashed to make a paste
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh parsley
• Finely grated zest of 1 lemon
• 1/4 teaspoon fine salt, or to taste, more for the tomatoes
• 1 1/2 to 2 pounds slicing tomatoes (3 or 4 tomatoes)
• 1 sheet (approximately 8 1/2 ounces) puff pastry, thawed following package instructions
• All-purpose flour, for rolling
• 1 dash coarsely ground black pepper
• 1 large egg
• Balsamic reduction, optional
• Flaky sea salt, optional
• Fresh basil leaves, optional

Steps to Make It:

1. Prepare the Ingredients:

   • Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.

2. Make the Cream Cheese Mixture:

   • In a medium bowl, combine the cream cheese, 4 tablespoons Parmigiano Reggiano, garlic, basil, parsley, lemon zest, and salt. Mix with a fork until well combined. Taste and adjust the seasonings as desired. Set aside.

3. Prepare the Tomatoes:

   • Slice the tomatoes 1/4-inch thick and arrange them on a double layer of paper towels. Sprinkle lightly with salt. Place another layer of paper towels on top of the tomatoes and let them stand at room temperature while you prepare the crust.

4. Prepare the Puff Pastry:

   • Place the sheet of puff pastry on a large sheet of parchment paper on the work surface. It should be defrosted enough to roll but still cold. Sprinkle the pastry evenly with flour and place another sheet of parchment paper on top. Roll the pastry out to an approximately 11 x 13-inch rectangle.
   • Leaving the puff pastry on the bottom sheet of parchment paper, slide it onto a large baking sheet. Leaving a 3/4-inch edge, prick the center of the pastry all over with the tines of a fork.
   • Fold the 3/4-inch edge over to form the crust edge, then lightly tap it with a fork so it's even all around. Place the crust in the fridge for about 10 minutes to chill.

5. Par-Bake the Crust:

   • Bake the chilled crust for 10 minutes. Remove the partially baked crust to a rack to cool completely. Reduce the oven temperature to 350 F.

6. Assemble the Tart:

   • Spread the cream cheese mixture over the cooled par-baked crust.
   • Blot the tomatoes again and arrange them over the cream cheese layer, overlapping slightly as needed. Sprinkle with the remaining 2 tablespoons of Parmigiano Reggiano cheese, and sprinkle lightly with black pepper.
   • Beat the egg with 2 teaspoons of cold water. Brush the egg mixture lightly over the border of the tart.

7. Bake the Tart:

   • Return the tart to the oven and bake for 10 to 15 minutes, or until the border is golden brown.
   • If desired, garnish with more grated cheese, a drizzle of balsamic reduction, flaky sea salt, and fresh basil just before serving.

How to Store Leftover Tomato Tart:

• Put leftover tomato tart in a covered container or wrap slices in foil. Refrigerate the tart for up to 3 days. If layering slices, separate them with sheets of wax paper or parchment paper.
• To reheat, place the tomato tart on a parchment paper-lined baking sheet. Reheat the tart in a 400 F oven for about 10 minutes or until it is hot.
• Freezing is not recommended for the tomato tart, as the juicy tomatoes and cream cheese leave the pastry soggy when defrosted.

Nutrition Facts (per serving):

• Calories: 397
• Fat: 28g
• Carbohydrates: 29g
• Protein: 9g

Enjoy this flavorful and visually appealing Tomato Tart, a perfect addition to any summer meal!