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Summer wouldn’t be complete without a recipe that celebrates the beloved tomato. This easy recipe for Puff Pastry Tomato Tarts is the epitome of summer, capturing the essence of the season with its garden-fresh flavors and irresistibly flaky crust.
The reason I love making these flaky Puff Pastry Tomato Tarts so much during summer is because the abundance of seasonal tomatoes and fresh herbs truly brings out the essence of summer produce. Fresh quality ingredients are always going to elevate your dishes to that next level. This time of year it is especially easy to find the most flavorful and fresh produce, but the hidden secret to this dish is that puff pastry.
Whether your tomatoes come from your own home garden, the local farmers market, or the grocery store, one thing remains true during tomato season: they are at their peak of freshness. It’s easy to find juicy and flavorful tomatoes that will elevate any dish. However, when it comes to achieving a truly flaky and buttery crust for a puff pastry tart, only a quality product will do. That’s why I use DuFour Pastry for the most perfect flaky puff pastry crust.
Why I prefer DuFour Puff Pastry
Making Puff Pastry is an extremely laborious task and if you are a skilled enough baker to attempt this at home, you my friend are my hero! But if you’re like me and want a ready-made puff pastry, that tastes like you have a world renowned pastry chef on hand, then you must try DuFour Puff Pastry.
I was introduced to DuFour Puff Pastry last spring and I have to say, I was so impressed at how buttery and flaky the dough was. I’ve tried different brands and this one is by far my favorite!
To start, DuFour only uses the best ingredients in their dough. Equally impressive, their puff pastry is made by hand! Layers of flaky crust and the finest butter create an award winning puff pastry crust.
The combination of the flaky texture of the crust coupled with the roasted tomatoes and fresh basil, create a symphony of flavors and crunch with every bite. Using the best, freshest ingredients for this recipe is the key!
Ingredients List for Puff Pastry Tomato Tarts
Now that you have the secret to the perfect puff pastry, let me share with you how easy it is to make this Puff Pastry Tomato Tart.
With just a handful of simple and fresh ingredients, you’ll be able to create a delightful summer dish that showcases the vibrant flavors of tomatoes and basil. Let’s dive into the ingredients that make this tart an absolute treat.
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Shopping List
*This is a shopping list – actual measurements and step by step process can be found in the recipe card at the bottom of the page
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How to Make Flaky Tomato Puff Pastry Tarts
Now that you’ve got the shopping list for these incredibly delicious, tomato puff pastry tart, let me show you how simple it is to prep, bake and enjoy this mouthwatering dish.
Prepare the ingredients
To make these delicious tomato puff pastry tarts, begin by thawing the puff pastry sheet according to the instructions on the packaging. While it thaws, thinly slice the tomatoes and fan them out on a flat surface or a large baking sheet, being careful not to overlap them. It’s a good idea to pat them dry slightly, especially if they are very juicy tomatoes.
If the tomatoes aren’t too juicy, I prefer to cut them using a mandolin. Otherwise a serrated knife is the best way to slice through tomatoes.
Preheat the oven and prepare the puff pastry
When the pastry is thawed, preheat your oven to 400°F (200°C). Roll out the pastry onto a lightly floured surface, or simply unroll it if you prefer. Cut the pastry into four vertical strips and one horizontal strip across the middle, resulting in eight rectangular pieces of dough.
Transfer each rectangle to a baking sheet lined with parchment paper. If you haven’t rolled out the dough, you can start with this step. Separate each rectangle, leaving about 2 inches of space between them. Use a sharp knife or pastry wheel to score a smaller rectangle inside each tart, leaving a 1/4-inch border. Dock the inside of the rectangles with a fork to prevent excessive puffing.
Assemble the tarts
Before layering the tomatoes, ensure they are patted dry to avoid making the puff pastry dough soggy. Spread basil sauce or pesto evenly over the center of the dough, inside each rectangle, and then arrange the sliced tomatoes on top, slightly overlapping them.
Once the basil pesto and tomatoes are layered, sprinkle each tart with salt, pepper, grated Parmesan cheese, and a little crumbled mozzarella cheese. Take a pastry brush and apply egg wash to the edge of the pastry rectangles. If desired, you can also squeeze some basil oil over the top. Once the tarts are assembled, chilling the pastry for at least 30 minutes before baking can help the puff pastry keep its shape.
Bake the tarts
Bake the tarts in the preheated oven for 15-20 minutes, or until they turn golden brown. Once baked, you can sprinkle more grated Parmesan cheese, add a dollop of pesto, and garnish with fresh torn basil.
These tomato puff pastry tarts can be served warm or at room temperature and can be reheated if needed. Enjoy!
FAQs About Making Puff Pastry Tomato Tarts
Where can I buy DuFour Pastry Products?
You can find DuFour Puff Pastry in the freezer section of your supermarket. My local Whole Foods has it. Also, another great tip I use is to go to my Instacart App and type in the product I am looking for and it instantly tells me which local supermarkets have the item in stock. Wink. Wink. You’re welcome!
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Does it have to be Tomato Season to Make this Puff Pastry Tarts Recipe
I love this dish during summer because in-season tomatoes are optimal for a tomato tart, but this dish works all year round.
What type of Tomatoes Should I use in this tart?
Asboutley, yes. You can use a variety of tomatoes in this dish. I’ve used plum tomatoes, heirloom tomatoes, cherry tomatoes or grape tomatoes, or evan a combination of tomatoes.
What if I have very juicy tomatoes?
Ripe tomatoes can sometimes have too much juice for a dish like this, so you want to be sure that you pat dry each tomato to prevent them from saturating the puff pastry dough. Otherwise you will end up with a soggy tart.
Where is the best place to buy in-season tomatoes?
During summer there really are so many options to buying the freshest, in-season tomatoes. The supermarket or a local farmer’s type market is always a good place to start. Some local grocery stores , like mine, have a small farmer’s type market set up of locally sourced produce.
What is basil oil?
Basil oil is exactly what it sounds it like, fresh basil leaves and oil mixed together. You simply take a bunch of basil and about ¼ cup of extra virgin olive oil with a pinch of salt and mix it together in the blender. I put this oil in a squeeze bottle and leave it inside my refrigerator. It should keep for a few weeks and can be made all year round. You can also try my recipe for Italian Green Sauce.
⇒PIN IT FOR LATER
This Puff Pastry Tomato Tart is a true embodiment of summer, celebrating the beloved tomato in all its glory. Whether you’re plucking fresh tomatoes from your own garden, browsing the local farmer’s markets, or picking them up from the grocery store, now is the perfect time to try this dish as tomatoes are at their peak of freshness. And when it comes to achieving that flawless flaky and buttery crust, DuFour’s Pastry exceptional puff pastry is the secret ingredient that will elevate this dish to a culinary masterpiece. The combination of these simple yet extraordinary ingredients is sure to impress everyone.
If you’re ready to take on the vibrant flavors of summer I encourage you to try this recipe and share your experience with me in the comments below. Happy Tomato Season!
Puff Pastry Tomato Tarts
Ingredients
- 1 sheet DuFour Puff Pastry Sheet thawed
- 3-4 Medium Plum Tomatoes thinly sliced
- 1/4 cup Pesto
- 1/4 cup Parmesan Cheese grated
- 6 oz Fresh Mozzarella Cheese crumbled or finely diced
- 1 lg Egg + 1 Tbsp water lightly beaten
- 1/4 cup Oil or Optional Basil Oil
- Coarse Salt taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry onto the baking sheet.
- Cut puff pastry into 8 rectangles.
- Score a rectangle inside of each rectangle, leaving about a 1/4” border. Dock the inside of the rectangles with a fork to help reduce puffing. Spread Basil Pesto evenly over the inside of each piece of puff pastry. Arrange the sliced tomatoes over the basil sauce, overlapping slightly. Sprinkle salt, pepper and the grated Parmesan cheese over the tomatoes.
- Add a little crumbled mozzarella to each tart. Don’t over cheese. Brush edges of each rectangle with egg wash. Drizzle olive oil over the tops of each pastry and then bake in the oven for 15-20 mins. or until golden brown.
- Sprinkle more grated Parmesan and basil sauce if desired. Garnish with fresh torn basil. Serve warm or at room temperature. Can be reheated.
- Optional: Chill the pastry for at least 30 minutes before baking. This will help it to keep its shape.
Notes
- Basic Sauce is made by blending 1 bunch of basil leaves and 1/4 of extra virgin oil together. Optional additions are salt and crushed garlic. Keeps in the refrigerator for a few weeks,
- Prep Time above does not include defrost time on the frozen puff pastry sheets.
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