Looking for a delicious, elegant way to celebrate summer tomatoes? This French-inspired Puff Pastry Tomato Tart combines a crisp, buttery puff pastry with Dijon mustard, caramelized onions, savory herbs, and melting Gruyère. It’s simple to assemble, attractive on the table, and works as an appetizer or a light main for warm-weather meals.
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Why You’ll Love This Puff Pastry Tomato Tart
- Versatile: Serve it for brunch, lunch, or a light dinner. It’s equally good as an appetizer with wine or plated with a crisp salad.
- Seasonal tomatoes: This tart highlights peak tomato flavor, whether you’re using garden heirlooms or market finds.
- Quick prep: Store-bought puff pastry and make-ahead components like caramelized onions keep assembly easy.
- Beautiful presentation: The golden, puffed crust with layered tomatoes and fresh herbs looks rustic and refined without fuss.
Ingredients You’ll Need
- Puff pastry: Use a fully defrosted sheet of all-butter puff pastry for the best flavor and structure.
- Dijon mustard: Smooth Dijon or a mix of smooth and grainy mustard adds tang and depth.
- Tomatoes: Choose medium ripe but firm tomatoes. Heirlooms or colorful varieties work especially well.
- Caramelized onions: Sweet, slowly caramelized onions add richness — make them ahead if possible.
- Gruyère cheese: Shredded Gruyère melts beautifully and brings a nutty flavor; divide it between the base and the top.
- Fresh herbs: A mix such as thyme, rosemary, tarragon, basil, or parsley is perfect. You can substitute dried Herbes de Provence at 1/3 the fresh quantity.
- Extra virgin olive oil (optional): A light drizzle brightens the tomatoes.
- Salt and coarse black pepper: Salt the tomato slices to draw out moisture; finish with cracked pepper and flaked sea salt if desired.
- Egg wash: One large egg whisked with a teaspoon of cool water for brushing the pastry edge to a golden brown.
Want to make puff pastry from scratch? Consider trying a trusted puff pastry tutorial if you prefer homemade dough.
How to Make A Puff Pastry Tomato Tart
Step 1: Slice and drain the tomatoes
Slice tomatoes crosswise into 1/4-inch rounds and arrange them in a single layer on a paper towel–lined sheet. Sprinkle lightly with salt and cover with a second layer of paper towels. Let sit 15–30 minutes to draw out excess moisture, then gently pat the slices dry before assembling so the pastry doesn’t become soggy.
Step 2: Prepare the pastry
Preheat the oven to 400°F and line a baking sheet with parchment. Unfold the fully defrosted puff pastry onto the parchment and gently roll to about a 10×14-inch rectangle, roughly 1/8 inch thick. Use a sharp knife to score a border about 3/4 to 1 inch from the edge, making an indentation without cutting through the dough; this will form the puffed rim. Dock the center area with a fork so steam can escape and the middle stays flat.
Step 3: Assemble the tart
Spread Dijon mustard over the docked center, staying inside the scored border. Sprinkle 1 cup of shredded Gruyère over the mustard, followed by caramelized onions and half the chopped herbs. Arrange tomato slices in a single, slightly overlapping layer across the center (about 16 slices for a 10×14-inch tart). Optionally drizzle a little olive oil over the tomatoes and season with freshly ground black pepper. Finish with the remaining 1/4 cup of Gruyère.
Avoid adding extra salt at this stage because the tomato slices were salted earlier and the cheese contributes saltiness. Adjust seasoning with flaked sea salt right before serving if needed.
Step 4: Bake the tart
Position the oven rack in the lower-middle area and preheat to 400°F to encourage a well-browned bottom crust. Brush the pastry border with the egg wash and bake 25–30 minutes, until the edge is puffed and deep golden and the cheese is melted and bubbly.
Serving the Tomato Tart
Let the tart rest 5 minutes after baking, then sprinkle with the remaining herbs and cut into rectangles. A serrated knife or pizza wheel works well. I usually cut this tart into 12 pieces (three along the short side, four along the long side) so each portion includes at least one tomato slice.
Serve warm or hot for the best texture. The tart pairs nicely with a simple salad and makes a lovely summer appetizer or light dinner. Leftovers can be refrigerated overnight, though the pastry will be less crisp when cooled. Reheat slices on a baking sheet in a 400°F oven until warmed through to restore some flakiness.
Amanda’s Top Tips
- Pick tomatoes that are ripe but still firm; save very soft tomatoes for sauces or soups.
- Make a full batch of caramelized onions and use half for the tart—extras keep well and are handy later.
- Do not roll the pastry thinner than 1/8 inch so it can support the toppings. If using a smaller store-bought sheet, reduce topping amounts accordingly.
- Keep the pastry cold before baking. Work quickly during assembly and, if the dough feels too warm after egg wash, chill the assembled tart 15–20 minutes before baking.
More Fresh Tomato Recipes
- Heirloom Tomato Salad
- Caprese Salad
- Southern Tomato Sandwich
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Puff Pastry Tomato Tart
Ingredients
- 3-4 medium ripe, firm tomatoes
- 1 sheet puff pastry, fully defrosted
- 2 tablespoons Dijon mustard
- 1-1/4 cups shredded Gruyère cheese , divided
- 1/2 cup caramelized onions
- 1 tablespoon chopped fresh herbs
- 1 large egg
- 1 teaspoon cool water
- extra virgin olive oil , optional
- kosher or sea salt and coarsely-ground black pepper
Instructions
Prep the Tomatoes
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Slice tomatoes into 1/4-inch rounds, place on paper towels, sprinkle with salt, top with another paper towel, and let stand 15–30 minutes. Pat dry before using.
Make the Tart
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Preheat oven to 400°F with the rack in the lower-middle position and line a baking sheet with parchment.
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Unfold defrosted puff pastry onto the sheet and roll to about 10×14 inches, 1/8 inch thick.
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Score a border 3/4–1 inch from the edge without cutting through, and dock the center area with a fork (do not dock the border).
Notes
If substituting dried herbs, use roughly 1/3 the amount called for fresh herbs.
Assemble the tart quickly while the pastry is cold; if it becomes warm after egg wash, chill the assembled tart 15–20 minutes before baking.
Nutrition Estimate
Nutrition information is an estimate and should be used as an approximation.
Recipes use US customary measurements and have not been adapted for high-altitude baking or cooking.