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A golden puff pastry tomato tart with herbed cheese is the answer when you crave something that feels fancy but comes together easily. Every time I need an impressive brunch centerpiece or a summery appetizer that disappears fast at parties, this is the recipe I rely on. Sweet tomatoes and creamy herbed cheese on a flaky crust make it a guaranteed crowd-pleaser.
The first time I made this was for a friend’s baby shower in early spring. The colors were so cheerful on the table and everyone raved about the creamy cheese and flaky pastry. Now, I bring it to every potluck.
Ingredients
- Puff pastry sheet: look for all-butter varieties when you can for the best flavor and crispness
- Ripe tomatoes: choose firm but juicy ones with bright color for the best taste and texture
- Herbed cream cheese: Boursin or homemade is rich and tangy so it keeps the tart moist
- Fresh basil: the sweet aroma really brightens each bite
- Chives: bring a mild oniony freshness that pairs perfectly with tomatoes
- Olive oil: gives extra richness and helps the tomatoes roast beautifully
- Egg: makes the crust glossy and crisp when baked
- Salt and black pepper: brings balance and makes the flavors pop
Instructions
- Prepare the Puff Pastry:
- Gently preheat your oven to the right temperature and line your baking sheet with parchment so nothing sticks. Roll out the pastry just enough to smooth seams but do not thin it out too much or you will lose that puffy bite.
- Spread the Herbed Cheese:
- Smooth the cream cheese right up to just before the edge to leave a border. The thicker you spread it the creamier each bite.
- Layer the Tomatoes:
- Overlap the slices in a single layer right over the cheese. Sprinkle all the chopped herbs salt and pepper for even seasoning. A drizzle of olive oil helps prevent dried out tomatoes.
- Fold and Egg Wash:
- Carefully fold the pastry edges inward to make a rustic border. Brush the edges with beaten egg for color and shine.
- Bake to Perfection:
- Slide the tray onto the middle rack and bake until the pastry is golden and puffed and tomatoes look roasted. Let it rest for a few minutes before slicing so the cheese sets slightly.
The creamy herbed cheese is hands down my favorite element. It melts into the pastry and locks in tomato juices so nothing gets soggy. The first time I made a homemade herbed cheese blend with extra dill and lemon zest and it was a total hit with my family.
Storage Tips
To store leftovers let the tart cool fully then wrap tightly in foil or transfer to an airtight container. It keeps well in the fridge for two days and tastes best reheated in a low oven to revive the crispness.
Ingredient Substitutions
If no herbed cream cheese is on hand use plain cream cheese blended with your own favorite mix of chopped herbs garlic and lemon zest. Swap basil and chives for fresh oregano or dill for a new flavor twist. Heirloom tomatoes add pretty patterns and more flavor variety.
Serving Suggestions
Slice the tart into small squares for party snacks serve with a green salad for lunch or pair with a soft poached egg for a beautiful brunch. I love it for light summer dinners with a chilled white wine.
Cultural Context
Tomato tarts are a French countryside tradition. Using flaky puff pastry is inspired by classic French tartes but with the ease of modern shortcuts. They were originally made with farmer’s cheese and late summer tomatoes as a way to showcase seasonal produce.
Seasonal Adaptations
Swap tomatoes for thinly sliced zucchini in early spring. Try roasted peppers or caramelized onions in autumn. In winter use sun-dried tomatoes mixed with fresh for more flavor punch.
Success Stories
When I brought this tart to my book club last summer every last crumb vanished before the first chapter discussion. Even those who thought they did not like tomatoes changed their minds. It is such a reliable recipe for winning over friends.
Freezer Meal Conversion
While the tart tastes best fresh you can prepare it ahead by assembling everything except the egg wash and freezing unbaked. When ready to serve bake straight from frozen with a little extra time in the oven.
Give this tart a try for your next brunch or party—it always disappears fast! Bakers of all levels can make it beautifully as the ultimate crowd-pleaser.
Recipe Q&A
- → Can I use store-bought puff pastry?
Yes, store-bought puff pastry works well and saves time. Ensure it's fully thawed before using for best results.
- → Which herbed cheese can I use?
Boursin or any soft herbed cream cheese is great. You can also make your own by mixing herbs with cream cheese.
- → How should I prepare the tomatoes?
Slice medium ripe tomatoes thinly and arrange in a single layer to prevent excess moisture and soggy pastry.
- → Can I prepare this tart in advance?
For best texture, assemble ahead but bake just before serving. The pastry is crispest when freshly baked.
- → Which herbs pair well with this tart?
Fresh basil and chives complement the cheese and tomatoes. Try parsley or oregano for variation.