Puff Pastry Tomato Tart Recipe
This easy Puff Pastry Tomato Tart layers flaky pastry with tangy cheese and summer vegetables. Perfect for a light dinner or a stunning appetizer.
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Servings: 8
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
Serving: 1 | Calories: 263kcal | Carbohydrates: 17g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 292mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 2mg
