Tomato Tart with Puff Pastry

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Recipe from Two Peas and Their Pod

A flaky puff pastry tart topped with creamy Boursin Garlic & Herb cheese, juicy heirloom tomatoes, fresh basil, and Parmesan cheese. It's an easy appetizer, light lunch, or simple summer meal that looks impressive but comes together with just a handful of ingredients.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: basil, boursin cheese, puff pastry, tomato

Servings:

Calories: 233kcal

Ingredients

1 sheet frozen puff pastry, thawed
2 to 3 medium heirloom tomatoes, sliced 1/4-inch thick (about 1 pound)
Kosher salt, to taste
1 (5.2 oz) package Boursin Garlic & Herb cheese, at room temperature
Freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon water
Drizzle of olive oil
1/4 cup fresh basil leaves, torn or chopped
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat oven. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Prepare puff pastry. Place the thawed puff pastry on the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.
Prepare the tomatoes. Place the tomato slices on a paper towel or clean towel. Sprinkle with salt to draw out the moisture while you prepare the tart.
Spread the cheese. Spread the Boursin cheese evenly over the center of the puff pastry, leaving the border uncovered.
Add the tomatoes. Arrange the tomato slices over the cheese, slightly overlapping the slices. Season with freshly ground black pepper.
Brush and Bake. Brush the border with the beaten egg. Bake for 25 to 30 minutes, or until the puff pastry is puffed and deeply golden brown and the tomatoes are softened.
Garnish and serve. Remove from the oven and immediately drizzle with a little olive oil. Garnish with fresh basil and Parmesan cheese. Let sit for 5 to 10 minutes. Cut into squares and serve.

Notes

For the best flavor, use ripe, in-season tomatoes.
If your tomatoes are especially juicy, pat the slices dry with paper towels before tossing them with the olive oil. This helps keep the puff pastry crisp.
No heirloom tomatoes? Beefsteak, Campari, Roma, or even halved cherry tomatoes all work well. Just arrange them in an even layer over the cheese.
Let the tart cool for 5 to 10 minutes before slicing for cleaner slices.
Store leftover tomato tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer until warmed through and the pastry is crisp again. Avoid microwaving, as it will soften the pastry.

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