Description
A golden, flaky puff pastry tart layered with juicy heirloom tomatoes, creamy cheese, and fresh herbs. This summer-ready dish is perfect for brunch, lunch, or light dinners.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 3–4 medium heirloom or vine-ripened tomatoes, sliced
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped
- Salt and black pepper, to taste
- 1 egg yolk + 1 teaspoon water (optional, for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice tomatoes and sprinkle with salt. Let drain on paper towels for 10–15 minutes.
- Roll out puff pastry slightly and place on prepared baking sheet. Score a 1-inch border around edges and prick the center with a fork.
- Spread Dijon mustard within the scored area. Layer mozzarella, drained tomato slices, Parmesan, thyme, salt, and pepper.
- Brush the edges with egg wash if using.
- Bake for 25–30 minutes or until crust is golden and puffed.
- Drizzle with olive oil and let cool slightly before slicing.
Notes
- Use a mix of colorful heirloom tomatoes for a striking visual.
- Pre-baking the crust slightly ensures it stays crispy.
- Chill assembled tart for 10 minutes before baking for clean edges.
- Serve warm or at room temperature — both are delicious.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Keywords: tomato tart, puff pastry tomato tart, summer tart recipe, heirloom tomato tart, savory tomato pie