This puff pastry heirloom tomato tart is a delicious way to use up those late summer tomatoes. It’s super easy to prepare and requires very little active cooking on your part. Simply bake store bought puff pastry, top with a few tasty ingredients and enjoy! The tart can be served warm or at room temperature, making it the perfect make-ahead addition to your Labor Day party or potluck.
Kenny and I love to enjoy this tart for breakfast with fried eggs and a green salad if we’re being good. The flavors of the gruyere, whole grain mustard and garlic oil combine perfectly and elevate the [already glorious] heirloom tomato. I hope you enjoy this recipe and find occasion to prepare it for your loved ones soon!
frequently asked questions about puff pastry heirloom tomato tart
Can I use regular tomatoes for this tart?
Yes, you can use regular tomatoes if you don’t have heirlooms. I recommend plum tomatoes if you have the option.
Can I freeze tomato tarts?
Yes you can freeze these tarts. Simply double wrap the completely cooked and cooled tart in plastic saran wrap and freeze. Bake the tart from frozen, as directed in the recipe, adding 5-10 minutes more to the baking process as necessary.
Can you reheat a tomato tart?
The tomato tart reheats beautifully. Remove leftovers from the refrigerator, place desired number of portions on a rimmed baking sheet and bake at 425 degrees Fahrenheit for 10-15 minutes, until warmed through.
How do you keep the bottom of the tomato tart from getting soggy?
By guiding you to blind bake the puff pastry before adding the rest of the ingredients, this tart ensures a crispy flaky crust.
What can I serve with this tart?
We prefer to enjoy this tart with some fried eggs and a green salad on the side. You can enjoy this tart as part of a mix of appetizers or add a protein on the side (chicken sausage, grilled shrimp, or eggs) to make a complete meal.
1 14–ounce box frozen puff pastry, thawed per package directions
1/2pound heirloom tomatoes, cored and sliced into 1/4 inch slices
1/4cup whole grain mustard
4ounces gruyere cheese, shredded
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
Fresh cracked black pepper
1/4cup fresh basil leaves, chopped
Flaked salt (optional)
Adjust oven rack to the middle position. Preheat the oven to 425 degrees Fahrenheit.
Par bake the puff pastry:
Line a rimmed baking sheet with parchment paper.
Unfold puff pastry in the center of the rimmed baking sheet. If there are two sheets in your package, use two separate baking sheets or place them side by side, leaving a 1 inch space in between the two sheets.
Use a sharp paring knife to gently score a ½ inch border around the perimeter of the puff pastry, be sure not to cut completely through the pastry.
Use the tines of a fork to pierce holes throughout the portion of the puff pastry inside the border you just made.
Bake the pastry for 15 minutes. Remove the pastry from the oven and reduce the heat to 350 degrees.
Use the tines of a fork to poke down any puffy areas in the center of the pastry.
Return the pastry to the oven and continue to bake until it’s light golden brown, another 13-15 minutes.
Remove the pastry from the oven and set aside to cool slightly.
Increase the oven temperature back up to 425 degrees.
Prepare the tomatoes:
While the puff pastry is baking, prepare the tomatoes.
Line a rimmed baking sheet with two layers of paper towels. Lay the tomato slices on top of the paper towels and sprinkle both sides of the tomato slices with 1 teaspoon kosher salt. Let the tomatoes sit for 30 minutes.
Assemble the tart:
Using the back of a spoon, spread the whole grain mustard onto the par baked puff pastry.
Evenly sprinkle the shredded gruyere over the puff pastry.
Use a couple new sheets of paper towels and blot the salted tomato slices.
Shingle the tomato slices on top of the cheese, allowing the tomatoes to overlap just slightly.
In a small bowl, combine the garlic and olive oil.
Spoon some garlic oil over each tomato slice.
Top the tomatoes with some fresh cracked black pepper.
Bake the tart:
Bake the tart until the cheese has melted and the puff pastry is golden brown, 15-20 minutes. Rotate the pan halfway through baking.
Finish the tart:
Remove the tart from the oven, and transfer to a wire rack for 10 minutes.
Transfer the pastry to a cutting board, top with basil and flaked salt (if using).
Cut the tart into desired sized slices and serve. Can be served warm or at room temperature.