My Tomato Puff Pastry Tart is the kind of recipe that makes you feel like you’ve got it all together – even if the kitchen is a mess and the kids are arguing in the background. It’s easy, beautiful, and built for Southern summer living.
I love living in the South – especially in the summer! From the weather to the summer activities, there’s just nowhere else I’d rather be. One of the best parts of a Southern summer is the fresh homegrown veggies you can find at roadside stands or farmers markets around town. Fresh, ripe, juicy tomatoes are always on my list of fresh summer veggies! And one thing I love even more is using them for a recipe that looks fancy but takes almost no effort. That’s exactly what you’ll find with my Tomato Puff Pastry Tart.
This dish is flaky, buttery, fresh, and downright beautiful! Whether you’re hosting brunch on the porch, a women’s lunch, or just need a quick appetizer for a night with friends, this tart fits the bill. It’s one of those recipes you can take to the fanciest of places but also works just great for a lazy Tuesday night.
Why You’ll Love This Tart
- It’s incredibly easy. (I mean, REALLY easy!)
- It’s customizable. Use whatever tomatoes and cheese you’ve got in the fridge. Want to add olives or bacon? Even better!
- It’s super quick. 10 minutes (at most) to prep, 20 minutes to bake.
- It looks really impressive. Like something from a fancy restaurant – but homemade.
Here’s how to make my Tomato Puff Pastry Tart:
- Preheat your oven to 400 degrees.
- Spray a baking sheet with non-stick spray or cover it with parchment paper. Roll puff pastry out and push the sides up onto the sides of the baking sheet to create a “crust”. Drizzle with a little olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. If you like a little spice, you can also lightly sprinkle with red pepper flakes – but go easy!
- Put the puff pastry into the oven for about 5-7 minutes while you prep the toppings.
- Cut the cherry tomatoes in half and season them with salt and pepper.
- After 5-7 minutes, remove the puff pastry from the oven. Top with pieces of fresh mozzarella and the seasoned tomatoes. Top with grated Parmesan cheese.
- Cook the puff pastry for about 20 minutes or until the puff pastry is flaky and brown.
- Slice into squares and serve on a beautiful tray!
Pro Tips!
- Add a layer of pesto or ricotta if you want some extra flavor and creaminess.
- For a dreamy summer meal, add some prosciutto to the top and serve it with a light salad and crisp glass of white wine!
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Tomato Puff Pastry Tart
Ingredients
- 1 puff pastry sheet
- 1 container of fresh cherry tomatoes
- 4 oz fresh mozzarella
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 2 tbsp olive oil
- grated Parmesan cheese
- red pepper flakes (optional)
Instructions
- Preheat oven to 400°.
- Spray baking sheet with non-stick spray or line with parchment paper.
- Roll puff pastry out on baking sheet, pushing up the sides of the baking sheet to create a "crust".
- Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt and pepper.
- Cook for 5-7 minutes before adding the toppings.
- After the puff pastry has puffed a little, top with the mozzarella cheese and cherry tomatoes. Sprinkle with grated parmesan cheese. Drizzle or brush the edges with olive oil.
- Cook for 20 minutes or until the puff pastry is flaky and brown.
