This savory Tomato Tart is made with fresh heirloom tomatoes and is as simple as it is delicious! This makes an incredible appetizer or side dish that your family and friends will love!
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One of summer’s best parts is the abundance of fresh, ripe tomatoes. Heirloom and beefsteak tomatoes are my favorites, and they have the best flavor of all the tomatoes available, especially for sandwiches and tarts like this one.
How to make a tomato tart
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this fresh tomato tart recipe, you will need the following ingredients:
- Puff Pastry
- Dijon or Whole Grain Mustard
- Sharp White Cheddar Cheese
- Gruyère Cheese
- Heirloom or Beefsteak Tomatoes
- Garlic
- Herbes de Provence
- Kosher Salt
- Black Pepper
- Extra Virgin Olive Oil
- Honey
- Egg
- Scallions or Chives
Italian seasoning can be substituted for the Herbes de Provence.
Another kind of tomatoes can be used if that is what you can find.
Want to spice it up? Use a pepper jack cheese instead of the sharp cheddar!
Cooking a tomato tart
Tomato Tart is a simple recipe that can be made in just a few steps. Here is how to make it.
First, preheat your oven to 425° and prep your baking sheet. Unroll the defrosted puff pastry and place it on the prepared sheet.
Next, score the outer edges of the puff pastry, about 1/2″ from the edge, with a butter knife. Prick the center a few times with a fork to prevent bubbling. Spread the Dijon mustard over the entire tart, leaving the edges plain.
Now you want to sprinkle the top with the shredded cheeses.
Slice the tomatoes and layer on top of the pastry. Avoid the edges so the pastry can properly form the “crust”. Stick the garlic into the tomatoes slightly, but leave some part of the slices exposed.
Sprinkle the top of the tart with the Herbes de Provence and sprinkle with salt and pepper.
Drizzle the entire tart with honey and olive oil.
Brush the edges of the tart with the beaten egg and place into the oven. Bake for 25-30 minutes. The edges should be golden brown and the tomatoes cooked.
Let the tart cool for 10 minutes before cutting and serving.
Leftovers
Store leftovers in a covered container for 2-3 days. Reheat in an air fryer or oven until warm.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this tomato tart recipe! Let me know if you try it.
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Tomato Tart
This savory tomato tart is made with fresh heirloom tomatoes and is as simple as it is delicious!
Ingredients
- 1 sheet puff pastry frozen & defrosted
- 2 tablespoons dijon or whole grain mustard
- 1 cup sharp white cheddar cheese grated
- 1/2 cup Gruyère cheese grated
- 2 large heirloom or beefsteak ripe tomatoes sliced into 1/4” slices
- 2 cloves garlic very thinly sliced
- 1 tablespoon Herbes de Provence
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 large egg beaten
- Thinly sliced scallions or chives as garnish
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
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Unroll the sheet of puff pastry and place right onto the baking sheet. Use a butter knife to score the perimeter of the puff pastry, about 1⁄2 inch from the edge, forming a large inner rectangle.
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Use a fork to prick the center of the puff pastry.
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Spread the dijon mustard all over the inner rectangle in an even layer. Sprinkle with cheddar and gruyere.
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Arrange the sliced tomatoes all over the top of the pastry (avoiding the edge). Place thinly sliced garlic peeking out of the tomato slices.
- Sprinkle it with Herbes de Provence, salt and pepper.
- Drizzle with olive oil and honey.
- Brush the edges of the pastry with the beaten egg.
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Bake for 25-30 minutes in the center of the oven until golden and the tomatoes look cooked through.
- Let cool for 10 minutes before slicing and serving!
Recipe Notes
- You can use beefsteak tomatoes instead of Heirloom tomatoes! Feel free to use any
other type of larger tomato also, but you may need 3 if they aren’t as large as Heirloom tomatoes. - Feel free to swap Herbes de Provence with Italian seasoning!
gzingkala says
“This looks amazing! Do you think cherry tomatoes would work too, or are heirlooms really the best here?”