Every good cook has at least a few good tricks up their sleeve, and one of them is undoubtedly an easy, crowd-pleasing appetizer recipe. This tomato tart with puff pastry fits the bill perfectly. It’s incredibly straightforward, has a short ingredient list, and requires zero fussing with miniature toasts or skewering of anything. While it’s great fresh out of the oven, it is equally delicious at room temperature, another hallmark of a great appetizer.
Unlike other shortcuts in the culinary world that we typically don’t endorse (we see you, pre-made pie crusts), puff pastry is the exception. Not only does it save hours (and hours) of time and energy, but store-bought puff pastry can often be a great foundation or enhancement to many recipes. You can typically find it in the freezer section of your grocery store, and it’s an easy item to keep on hand if ever you find yourself in need of a quick appetizer.
Consider this tomato tart with puff pastry a jumping-off point. Replace half of the tomatoes with paper-thin sliced zucchini for some serious mid-summer vibes. Or lean into a more Greek-inspired tart by tossing the tomatoes with oregano, minced garlic, and dried dill and finishing with freshly-crumbled feta in place of the mozzarella.
How to Make a Tomato Tart with Puff Pastry
- Start by rolling out the thawed puff pastry into roughly the size of a half sheet pan. Dock the crust (poke it all over with a fork) to prevent bubbles from forming in the pastry while it bakes.
- Next up is the ricotta. Spread it evenly on top of the pastry and drizzle with olive oil. Don’t forget the salt – ricotta isn’t a salty cheese so salt is necessary to accentuate its mild, creamy flavor. The olive oil adds richness, it just works.
- Scatter the salted and olive-oiled tomatoes on the ricotta. It’s going to look like too many tomatoes. Don’t worry – they’ll deflate, release these delectable juices, and even get a bit caramelized in the process.
- Don’t be afraid to let the tart get really golden brown. We are putting very moisture-rich ingredients on top of the pastry, and we want to make sure it has a chance to cook through. If in doubt, lift up a corner to check that the bottom is as nice and golden as the top.
- We sound like a broken record, we know, but you’ll want to finish the tart with another sprinkle of salt. Go with flaky sea salt this time. This tomato tart with puff pastry rocks some very simple ingredients, and salting each layer is mandatory to eek out every ounce of flavor potential from each one.
MORE APPETIZER RECIPES
- Cheese Stuffed Mushrooms
- Crab Artichoke Dip
- Thanksgiving Brussels Sprouts
- Spinach Artichoke Dip with Panko and Lemon
Tomato Tart with Puff Pastry
- 1 sheet of puff pastry (roughly 8 oz.)
- ¼ cup extra virgin olive oil, divided
- 1 cup ricotta cheese or ¼ cup crème fraîche
- kosher salt
- 1.5 lbs. cherry tomatoes
- 16 oz. fresh mozzarella or burrata
- ½ cup basil leaves, loosely packed
- flaky sea salt for garnish
- Preheat oven to 400° F. Allow the puff pastry to thaw, either by allowing to come to room temperature for roughly 40 minutes, or microwaving it while wrapped in a paper towel for 15-30 seconds. On a lightly floured surface, roll the puff pastry with a rolling pin until it is roughly 18×13” and can fit comfortably inside a half sheet pan.
- Place the rolled puff pastry inside the half sheet pan and poke the surface all over with a fork. Drizzle and then brush 1-2 Tablespoons of the extra virgin olive oil directly onto the puff pastry. Spoon the ricotta or crème fraîche on top of the oiled pastry and then using an offset spatula, spread until it covers the surface of the pastry, leaving about a ½” border uncovered on the edges of the pastry. Sprinkle with kosher salt.
- In a medium-sized bowl, toss the cherry tomatoes with 1-2 Tablespoons of the extra virgin olive oil and a couple pinches of kosher salt. Add the tomatoes to the top of the pastry. Place pastry in the oven and bake for 30 minutes on the middle rack until the puff pastry is a deep golden brown and the tomatoes are wilted and soft.
- Allow the pastry to cool for 10-15 minutes, then tear the mozzarella or burrata into dried apricot-sized pieces and distribute evenly over the top of the pastry. Drizzle the top of the pastry with ½-1 Tablespoon of the extra virgin olive oil. Tear the basil leaves and sprinkle on top. Finish the pastry with a pinch or two of flaky sea salt. Cut and serve immediately.
Did you make this recipe?
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This Tomato Tart with Puff Pastry recipe is mind-blowing and the gourmet recipe of my dreams. https://www.tdchinges.com/
Thanks so much Laurie!