Tomato Tart
This Puff Pastry Tomato Tart comes together in about 30 minutes of hands on time and serves 8. Flaky thawed puff pastry, topped with a whipped ricotta, goat, and feta cheese spread, layered with fresh tomatoes and zucchini, and baked until golden. It works as a light vegetarian dinner or a stunning appetizer. Made with mostly pantry staples, it is the perfect way to use up summer tomatoes and garden vegetables.
When summer rolls around, I try to spend as much time outside as I can. I desperately need sunlight or I get fussy. And with bring outside so much, I was meals that are quick, easy, and actually worth eating.
This tomato zucchini tart is all those things. every box. It comes together in a little over 30 minutes and starts with thawed frozen puff pastry, so there is almost no work involved.
A tangy three cheese spread, topped with fresh tomatoes and zucchini, and bake it until the edges puff up golden. It is light enough for a weeknight but pretty enough to set out as an appetizer.
If you love tomatoes as much as I do, it is right at home next to my Tomato Mozzarella Salad, my Caprese Pasta Salad, and this Pan con Tomate appetizer.
Grab your favorite tomatoes and let’s get going!
More Tomato Recipes
- Creamy Cucumber Tomato Salad – Cool, crisp, summery side
- Macaroni and Tomatoes – Savory, Southern classic
- Tomato Bruschetta – Fresh, garlicky, toasted bread
- Tomato Bacon Jam – Smoky, sweet, spreadable
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cheese – Whole milk ricotta gives the best texture in the whipped spread. Bring your goat cheese to room temperature and crumble the feta first so everything blends smoothly. Use plain goat cheese, not seasoned, since that will change the flavor.
Tomatoes – A mix of cherry, grape, and heirloom gives you the prettiest variety of colors and shapes. But always use your favorite ones! Dry them well after slicing or your pastry turns soggy.
Zucchini – Green or yellow both work. Slice it thin, about an eighth of an inch, so it cooks evenly with the tomatoes.
Seasoning – Sprinkled around the border, my Homemade Everything Bagel Seasoning adds a savory, salty crunch to the crust. Feel free to leave it off if you prefer a plain edge.
Fresh Herbs – Add the parsley, thyme, and basil after baking so they stay bright and fresh. The dried oregano goes into the cheese mixture.
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How To Make Puff Pastry Tomato Tart
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Make the whipped cheese filling by blending the ricotta, goat cheese, feta, egg, garlic, oregano, and parsley in a food processor until smooth. Season with salt and pepper to taste.
- Slice the tomatoes and zucchini into eighth inch slices. Lay them on paper towels, sprinkle lightly with salt, and cover with more paper towels. Let them sit 10 to 15 minutes to draw out the moisture. This keeps the crust crisp.
- Roll out the puff pastry on a lightly floured surface into a rectangle, about 8 by 12 inches, and place it on the baking sheet. Score a one inch border all the way around, brush the edge with olive oil.
- Poke holes in the middle, spread the whipped cheese inside the scored border in an even layer. Sprinkle the everything bagel seasoning around the edge. Arrange the tomatoes and zucchini over the cheese in a single layer, season with salt and pepper, and add half the thyme.
- Bake 20 to 25 minutes, until the edges are puffed and golden and the veggies start to brown. Garnish with the remaining thyme and fresh basil, then slice and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Make Ahead: Assemble the tart up to 24 hours before baking. Just keep the tomatoes and zucchini as dry as possible so they do not leak before it bakes.
Refrigerator: Store leftovers covered in the fridge for up to 2 days.
Reheat: Warm slices in a 350°F oven or toaster oven for about 5 minutes, until heated through. The air fryer also works great at 360F until heated through.
Don’t Freeze: The fresh vegetables do not hold up well, so this one is best made fresh.
Variations
Different Veggies: Swap in thin slices of summer squash, bell pepper, or red onion to use up whatever is in the fridge.
Pesto Base: Spread a thin layer of pesto under the cheese for a herby, garlicky boost.
Different Seasoning: Sprinkle my Homemade Italian Seasoning into the cheese mixture in place of the oregano for a deeper herb flavor.
Caramelized Onion: Add a layer of caramelized onions under the tomatoes for a sweeter, richer tart.
Cheese Swap: No goat cheese? Use all ricotta with a little extra feta, or swap in boursin for a creamy, herby spread.
Frequently Asked Questions
Yes! Assemble it up to 24 hours in advance and keep it in the fridge. Just be sure the vegetables are well dried so the pastry does not get soggy before baking.
Dry the tomatoes and zucchini thoroughly. Slice them, salt them, and let them sit between paper towels for 10 to 15 minutes to pull out the moisture before assembling.
The fork holes in the center keep that section from puffing up too much, so your cheese and veggies have a flat base to sit on while the outer border edge rises to make a crust.
Absolutely. This tart tastes great warm, at room temperature, or chilled, which makes it perfect for parties and potlucks. I love it with a bowl of soup!
Depending on the size of your rectangle, you may have extra. It is great on crackers, toast, your morning bagel, or as a quick veggie dip.
Puff pastry gives you that signature flaky, puffed edge, but a crust will work in a pinch. You just lose some of the height and crispness.
Recipe Tips & Tricks
- Dry the tomatoes and zucchini well. This is the number one fix for a soggy crust.
- Poke holes in the center of the pastry so only the border puffs up.
- Bring the goat cheese to room temperature and crumble the feta first for the smoothest spread.
- Slice the veggies an eighth inch thick so they cook evenly.
- Spread the cheese thick enough to cover the pastry but thin enough to cook through.
- Add the fresh herbs after baking so they stay bright and fragrant.
This Puff Pastry Tomato Tart is flaky, fresh, and almost too pretty to slice. Make it for your next summer lunch or set it out as an appetizer and watch it disappear!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Puff Pastry Tomato Tart Recipe
Ingredients
Crust
- 1 sheet puff pastry thawed
Cheese Mixture
- ½ cup ricotta cheese drained
- 4 ounces goat cheese softened
- 1 ounce feta cheese crumbled
- 1 large egg
- 3 cloves garlic peeled
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley
- Salt & Pepper to taste
Toppings
- ½ cup grape or cherry tomatoes halved, sliced thin
- 1 medium heirloom tomato sliced thin
- 1 small green zucchini sliced thin
Garnishes
- 1 tablespoon Everything bagel seasoning
- 2 tablespoons fresh thyme
- 1 tablespoon fresh basil leaves sliced or torn
- Salt & pepper optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Slice the tomatoes and zucchini in 1/8 inch slices. Lay on two layers of paper towels.
- Sprinkle lightly with salt and cover with another layer of paper towels. Let sit for 10-15 minutes to draw out the moisture of the vegetables. This will help keep the crust crispy.
- Place the cheeses, egg, garlic, oregano and parsley in the bowl of a food processor. Whirl until well blended.
- Add salt and pepper and pulse a few times to mix in. Taste and adjust amount of salt and pepper as desired.
- On a lightly floured surface, roll out the pastry sheet into a rectangle (approximately 8×12”). Place this on the prepared baking sheet.
- Score a one-inch border all the way around the sheet. Brush some olive oil over this edge.
- Score the middle section with holes using a fork to keep the pastry from puffing up too much.
- Now spread the whipped cheese mixture inside the scored line in an even layer. Spread the everything bagel seasoning around the edge.
- Arrange the tomatoes and zucchini on top of the cheese in an even layer. Season with salt and pepper, and sprinkle half of the thyme on top.
- Bake for 20 to 25 minutes, until the pastry edges are puffed and golden and veggies are starting to brown on edges.
- Remove from the oven, let sit a minute or two, and garnish with more thyme and basil if desired. Slice and enjoy!
Notes
- Dry the tomatoes and zucchini well. This is the number one fix for a soggy crust.
- Poke holes in the center of the pastry so only the border puffs up.
- Bring the goat cheese to room temperature and crumble the feta first for the smoothest spread.
- Slice the veggies an eighth inch thick so they cook evenly.
- Spread the cheese thick enough to cover the pastry but thin enough to cook through.
- Add the fresh herbs after baking so they stay bright and flavorful, not burned.
Nutrition
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