We are hanging onto the dying days of summer, so let’s make the most of it before fall sets in with full force. This Easy Puff Pastry Tomato Tart is not only delicious, it’s super quick and easy. Using frozen puff pastry, seasonal tomatoes and a few ingredients, you are all set to get this on the table in no time at all.
Yes friends, it really is time to hang up the beach towel in favour of your favourite cozy sweater. Well, that might be a stretch for us just yet but you get the picture. In many ways I can’t believe summer is just about over, and then I feels it’s went on FOREVER. Who’s with me on that one? What a year, am I not wrong on that.
So, in keeping with summer as it’s just about the end of August, I’m bringing you this Easy Puff Pastry Tomato Tart. I absolutely loved the simplicity of this, not to mention the taste.
You don’t need a whole lot for this easy recipe, but fresh is best! I was fortunate to have garden fresh tomatoes and it was delish! Now, I know we all don’t have those, so just buy your tomatoes….that’s cool. Then I just used a frozen sheet of puff pastry, fresh mozzarella, a little parmesan, arugula, olive oil. salt and oregano. A bit like making a pizza. A easy and delicious pizza like idea!
Garden Fresh Tomatoes
Okay, so I used a mix of garden fresh tomatoes. We were lucky this year and had a huge hall of fresh tomatoes. Clearly, not everyone has their own fresh tomatoes. The best tomatoes to look for for this recipe are either Roma, Vine, Pear or even Cherry. Avoid big salad tomatoes for this recipe.
Prepare The Puff Pastry
Roll out the pastry and place it on a baking tray. Score about an 1/2 inch border around the outside like you see below. Then prick the entire sheet of pastry with a fork. We do this so air can escape and it doesn’t end up puffing up in one big bubble.
Bake it in the oven for about 15 minutes or until golden and puffed. Remove and set aside.
Slice The Fresh Tomatoes
I sliced mine about 1/2 of an inch thick, but you cut to your desired thickness.
Add Parmesan and Tomatoes
Brush the base with olive oil, sprinkle over salt and oregano. Add parmesan and then top with tomatoes. So easy.
Okay, so I used a full ball of fresh mozzarella because I love the stuff. If you feel this is a bit EXTRA, you don’t have to use the whole ball. But you’re really going to want to…hahaha.
Now we pop it in our preheated 375 degrees F/190 degrees C oven for about 10-12 minutes.
Fresh From The Oven
Fresh out of the oven with the cheese melted and extra crispy pastry. Delicious. This was so good and so easy. Anyone can make it and to be honest, it’s not really a recipe, is it? But it’s too great not to share. And we all love to have easy ideas in our pack pocket for times when we really don’t want to put a whole lot of effort into cooking.
After this came out of the oven, I just threw some fresh arugula leaves on top and a extra drizzle of olive oil for good measure. Because, why not! It was so great straight out of the oven. We had it as a side to a barbecue. But it’s great all on it’s own. Serve it for dinner with a little salad on the side.
Other options for Fresh toppings
- Fresh Spinach
- Fresh Basil Leaves
- Swiss Chard
AND if you’re not really into the fresh toppings, you can just leave it exactly as it is straight out of the oven!
If you like this Tomato Tart, here’s a few other things you might like to check out
- Caprice Pastry Bites
- Red Pepper & Black Olive Bites
- Fresh Tomato Bruschetta
- Caramelized Onion & Goat Cheese Tarts
- Feta & Spinach Pastries
- Spinach & Herb Stuffed Tomatoes
This is a great recipe to see out the last days of summer. So why not fill your basket with the ingredients and put it on your dinner table this easy. Quick, easy, fresh and tasty. Happy cooking friends and see you all real soon!
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Get The Recipe!
Easy Puff Pastry Tomato Tart
- 1 sheet puff pastry
- 2 medium tomatoes cut into slices (Roma, Vine or Pear types)
- 1 ball fresh mozzarella torn into small pieces
- 1/4 cup fresh parmesan finely grated
- 2 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp oregano
- small handful fresh arugula
- Preheat oven to 375 degrees F/190 degrees C. Have ready a large baking tray.
- Unfold or unroll the puff pastry and place it on top of a lightly floured sheet of parchment paper. Score a line with a kinfe making a 1/2 inch border at the end of hte pastry. Prick the entire sheet of pastry with a fork. Place in the oven and bake for 12 – 15 minutes until puffed and golden. Remove from oven
- Brush puffed pastry with olive oil. Sprinkle over sea salt, oregano and then freshly grated parmesan. Top with sliced tomatoes and roughly torn mozzarella cheese. Return to oven for 8 – 10 minutes until cheese is melted and tomatoes slightly softened.
- Remove from oven and add fresh arugula and a extra drizzle of olive oil if desired. Cut into squares and serve.
- Use the type of tomatoes you prefer, mine were homegrown so they were on the small side. Two medium sized tomatoes would easily fill the whole tart. I cut mine into 1/2 inch slices, but do as you prefer.