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This Tomato Tart with Puff Pastry Recipe is perfect for lunches, party appetizers, or a buffet spread when hosting. It’s simple yet flavorful to make this entree that feeds 12 in just 30 minutes! The juicy tomatoes, melty cheese, and flaky puff pastry are irresistible and will have you craving more!

Puffed pastry tomato tart on a wooden serving board.

Easter is right around the corner and will be here sooner than we know it! It’s time to start thinking about your holiday menu, and this delicious and rustic tomato tart recipe is an excellent addition. 

For more Easter menu inspiration, try entrees like my perfected Prime Rib Recipe or this fun Coke And Jelly Ham recipe. And don’t forget the Easter sweets! Try these adorable Carrot Cake Balls and crowd-favorite Mini Lemon Cheesecakes– Yum! 

In fact, you can serve this light dish with a side salad this summer for a refreshing brunch or lunch offering. They are beautiful for a bridal shower, baby shower, or anytime, really! It is that easy to make in individual servings or as a whole tart.

Ingredient Notes

Labeled ingredients needed to make a tomato tart with puff pastry.
  • Puff pastry: Achieve a buttery and flaky tart with 2- 9 X 9 sheets of frozen puff pastry. I like to use Pepperidge Farm from the freezer section of the grocery store.
  • Egg: Make an egg wash with a large egg to give the pastry a golden brown crust.
  • Cheese: Pack on the cheese! Top the tarts with whole milk ricotta cheese grated parmigiana reggiano cheese. Then, sprinkle on some extra parmesan cheese for garnish.
  • Salt and pepper: Season the cheese mixture with kosher salt and black pepper to taste.
  • Basil: Add minced fresh basil to the topping and save a few whole leaves for garnish.
  • Oregano: Compliment the tomato flavor with dried oregano.
  • Garlic: Add subtle spice and savory notes by sprinkling garlic powder into the cheese mixture.
  • Tomatoes: I like halved cherry tomatoes, but you can use your favorite variation.
  • Oil: Extra Virgin Olive Oil is my preference for any Italian dinner.

How To Make Roasted Cherry Tomato Tarts with Puff Pastry

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

  1. Prep pan & oven: Preheat oven to and line a sheet pan with parchment paper
  2. Prepare puff pastry: Place puff pastry on the cutting board and slice each sheet into even individual pieces. Use a knife to create a rectangle inside each piece.
  3. Make cheese mixture: In a medium-sized bowl, mix together ricotta cheese, parmigiana-Reggiano, salt, pepper, oregano, garlic powder, and minced basil.
  4. Make egg wash: Whisk an egg in a small bowl and brush the edges of the pastry.
  5. Place pastry on the baking sheet and add filling: Place the puff pastry on the prepared baking sheet 1 inch apart. Scoop the ricotta cheese mixture onto each pastry and spread evenly.

    Cheese filling in a bowl and then scooped onto puff pastry on a parchment lined baking sheet.
  6. Add tomatoes: Place halved or sliced tomatoes on top of the cheese mixture of each pastry.
  7. Bake tomato tarts: Bake until the pastries are golden, turning your baking sheet halfway through for even baking. Remove from the oven and cool on a wire rack.
  8. Garnish with additional minced basil and shredded Parmesan cheese. Enjoy

    Sliced tomatoes added to tarts and then baked.

Tips

  • Thaw Pastry: Remember to thaw the puff pastry before starting the recipe. Follow the instructions on the packaging for the best results. Just keep in mind you do want the pastry to be cold when cooking it. You can thaw it overnight in the fridge to keep cold and have it ready to bake.
  • Prep Tomatoes: If your tomatoes are extra juicy, avoid a soggy tart by blotting them with a paper towel before adding them to the pastry.
  • The Perfect Tomatoes– Use very ripe tomatoes for the best flavor! You can also add interest to the recipe by using multicolored heirloom tomatoes if desired.
  • Use a pastry brush to brush the egg wash on the puff pastry dough.
Individual tomato tarts with puff pastry on a wooden serving board.

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Make It a Whole Tomato Tart

Turn these individual tomato tarts into a whole tart and cut individual servings. Great idea. You can use the whole sheet of pastry dough, then spread the creamy cheese mixture evenly, avoiding the sides. Then, follow the rest of the steps as written – baking in the oven for 30 minutes. That way, you can cut smaller pieces for appetizers and more!

Variations and Substitutions

  • Cheese Options: Trade the Parmigiano Reggiano for freshly grated pecorino Romano or Grana Padano for a slightly different flavor. You can also add goat cheese, gruyere cheese, or feta cheese!
  • Boursin Cheese Tarts: Replace the ricotta cheese mixture with Boursin cheese garlic and fine herbs variety
  • Pesto Tomato Tart: Spread a thin layer of pesto on the pastry before adding the cheese mixture. Try my delicious Homemade Pesto Recipe.
  • Combination of Tomatoes: Choose your favorite tomatoes for this recipe, or use a variety of tomatoes. Some excellent options are heirloom tomatoes, plum tomatoes, grape tomatoes, or cherry tomatoes.
  • Roasted Tomatoes: Try roasting the tomatoes first. Line a baking sheet with parchment paper or a silicone mat. Spread the cherry tomatoes on it, and toss them with the olive oil, balsamic, and some garlic. Then, bake the tomatoes for 30 to 40 minutes until they are tender and caramelized.
  • Turn Up the Heat: Add a sprinkle of crushed red pepper flakes to make these tomato puff pastry tarts a little spicy.
  • Drizzle the top with a balsamic vinaigrette glaze for a little sweet and acidic flavor profile.

Recipe FAQs

Is A Tomato Tart Served Hot or Cold?

The best way to enjoy these tarts is fresh from the oven with a crisp pastry and warm, gooey cheese. However, it’s also tasty at room temperature or chilled in the refrigerator.

Do you have to wait for tomato season to make tomato tarts?

Not at all! Tomatoes are delicious all year long. However, the best flavor is late spring into the summer months.

What if I have very juicy tomatoes?

Depending on your preference, you may want to pat the tomatoes dry to prevent a soggy pastry.

Puff pastry tomato tart set on parchment paper and sprinkled with fresh basil

Storage

Refrigerate: Store leftovers or make this dish ahead of time by placing it in an airtight container or wrap the slices in foil and store in the refrigerator for up to three days. Make sure you put parchment or wax paper between layers of the tarts or place them in a single layer.

Reheat: To reheat your leftover tomato tarts, bake in the oven on a large baking sheet lined with parchment paper for 10 minutes at 400 degrees F.

What to Serve with Puff Pastry Tomato Tarts 

Enjoy the tomato tart as a light lunch with this nutritious Kale Crunch Salad or Chicken Salad With Grapes And Pecans. Or compliment the tomato pastry with classic Italian-inspired soups, like Zuppa Toscana Soup or Pasta Fagioli Soup.

More Delicious Tomato Recipes

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A grey bowl with puff pastry tomato tarts.
Recipe
5 from 7 votes

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Tomato Tart with Puff Pastry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 tarts
Author: Nikki Lee
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This Tomato Tart with Puff Pastry Recipe is perfect for lunches, party appetizers, or a buffet spread when hosting. It's simple yet flavorful and deliciously pairs with a glass of wine for extra special evenings. 

Equipment

Ingredients 

  • 2 sheets 9 X 9 puff pastry, (1 box Pepperide Farm 17.3 Box)
  • 1 large egg
  • 1 ½ cups whole milk ricotta cheese
  • ½ cup grated parmigiana reggiano cheese
  • 2 teaspoons kosher salt, (or to taste)
  • 2 teaspoons black pepper
  • 6 tablespoons minced fresh basil, plus whole leaves for garnish
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 pound cherry tomatoes, halved, (or favorite tomatoes) may adjust amount to taste
  • 1 tablespoon olive oil
  • ¼ cup parmesan cheese , for garnish

Instructions

  • Preheat oven to 425℉ and line a baking sheet with parchment paper or a silicone mat.
  • Place puff pastry on a cutting board and slice each sheet into 6 even individual pieces. Roughly a quarter inch from the edge, use a knife to create a rectangle inside each piece.
  • In a medium-sized bowl, mix together ricotta cheese, parmigiana-reggiano, salt, pepper, oregano, garlic powder, and minced basil.
  • Make your egg wash by whisking an egg in a small bowl and brushing the edges of the pastry.
  • Place the puff pastry on the prepared baking sheet 1 inch apart. Scoop roughly 1 1/2 tablespoons of ricotta cheese mixture onto each pastry and spread evenly.
  • Place 4-5 halved or sliced tomatoes on each pastry. You can adjust the amount or type of tomato to taste.
  • Bake for 10 -15 minutes or until the pastries are golden, turning your baking sheet at 8 minutes for even baking. Remove from the oven and cool on a wire rack.
  • Garnish with additional minced basil and shredded Parmesan cheese. Enjoy!

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Nutrition Information

Serving: 1tart Calories: 330kcal (17%) Carbohydrates: 22g (7%) Protein: 10g (20%) Fat: 23g (35%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 0.002g Cholesterol: 36mg (12%) Sodium: 626mg (27%) Potassium: 169mg (5%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 455IU (9%) Vitamin C: 9mg (11%) Calcium: 158mg (16%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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Nikki Lee author of Soulfully Made in the kitchen serving cupcakes.

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Nikki Lee. Here at Soulfully Made you will find delicious, home-cooked, easy recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

5 from 7 votes (3 ratings without comment)

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8 Comments

  1. 5 stars
    Such a lovely option for a party spread. Looks flaky, cheesy and Tangy. Cant wait to make it for the weekend. Sounds super easy and quick too.

    Reply

  2. 5 stars
    I made these tarts for a party over the weekend and everyone loved them! Such an elegant appetizer and so delicious too

    Reply

  3. 5 stars
    I made these last night for dinner. They taste like a pizza without the sauce, and we loved them. I’m actually going to turn them into pizzas next time with a little sauce.

    Reply

  4. 5 stars
    Love this Tomato Tart with Puff Pastry Recipe, looks tasty and flavorful. Will make it for dinner soon. Thanks for sharing 🙂

    Reply