Puff Pastry Tomato Tart
This delicious and easy to make Puff Pastry Tomato Tart is the perfect light, vegetarian meal. Made with a light and flaky pastry puff, a tangy cheese spread, and topped with sweet tomatoes and zucchini, it’s great for using up any vegetables.
Puff Pastry Tomato Tart
Whether you are looking for a beautiful appetizer or a light weeknight meal, this puff pastry tomato tart hits all the marks!
When summer time comes around, my family and I are busy with activities and enjoying the sunshine. Which means, I love finding some quick, easy, and, delicious meals. And this tomato zucchini tart is hits all those boxes. Quick, easy, AND delicious!
This puff pastry tomato tart comes together in a little over 30-minutes and uses thawed frozen puff pastry, so pulling this flavorful meal together is super easy!
If you love tomatoes like I do, check out my tomato mozzarella salad, my caprese pasta salad, and this pan con tomate appetizer.
Ingredients Needed
Cheese – Be sure to use whole milk ricotta for best results. Bring the goat cheese to room temperature and crumble the feta cheese before mixing. I prefer using plain goat cheese and not seasoned as it will change the flavor.
Tomatoes – Use a combination of cherry, grape, and heirloom tomatoes for a variety of shapes, colors, and flavors. Be sure to dry or remove as much moisture as you can from the tomatoes and zucchini before adding to the tart.
Zucchini – Feel free to use green or yellow zucchini and slice it thin.
Spices & herbs – The everything bagel seasoning is a great addition to the crust but feel free to leave it off if you desire. Also, add the fresh parsley, thyme, and basil after baking so they taste as fresh as possible. Use the dried oregano in the cheese mixture.
Pantry staples – Salt, black pepper, garlic, egg, puff pastry sheets.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make a Tomato Tart
First: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Second: Make the whipped cheese filling by mixing the cheeses, egg, garlic, oregano and parsley in the bowl of a food processor until well blended. Season with salt and pepper as desired.
Third: Roll out the pastry sheet on a lightly floured surface into a rectangle. Place on the prepared baking sheet. Score a one-inch border all the way around the sheet. Brush some olive oil over this edge. Poke some holes on the inside section with a fork.
Fourth: Now spread the whipped cheese mixture inside the scored line in an even layer. Sprinkle the Everything seasoning all around the border of the pastry. Arrange the tomatoes and zucchini on top of the cheese in an even single layer. Season with salt and pepper, and sprinkle half of the thyme on top.
Fifth: Bake for 20 to 25 minutes, until the pastry edges are puffed and golden and veggies are starting to brown on edges. Garnish with more thyme and basil if you like.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long does it last?
Put any left overs in an air tight container and store in the fridge for 1 to 2 days. If you need to reheat it, just toss in a 350F oven for 5 minutes or until warmed through.
Can you make this ahead of time?
Yes! Vegetable tarts can be assembled up to 24-hours prior to you baking them. Just be sure the tomatoes and zucchini are as dry as possible so they don’t leak water before baking.
I don’t recommend freezing it as the fresh vegetables won’t hold up well.
More Tomato Recipes
Tips for No Leftovers
- After rolling out the dough, be sure to poke holes in it with a fork. This will keep it from puffing up too much.
- Making sure your goat cheese is room temperature and the feta is crumbled before adding to the food processor will make it easier to blend into the whipped cheese.
- Spread the cheese layer just thick enough that it covers the pastry. You should not be able to see any pastry through the cheese layer, but it should not be so thick that it does not cook through. You may have some leftover whipped cheese after spreading on the tart, depending how large your rectangle is.
- The zucchini and tomato slices should be about ⅛” thick to ensure even cooking.
- Dry the tomatoes and zucchini after slicing. This will help to remove a lot of the water and keep your pastry from getting soggy. To dry them, slice them, then place on paper towels. Sprinkle with a little salt, place paper towels on top. Let them dry for 10-15 minutes. You might need to switch out and replace paper towels half way through.
- This tart can be served warm, or room temperature, or chilled. It really does taste great any way!
- Store any leftovers covered and in the fridge for up to 2 days. You can reheat in the oven or toaster oven just until heated through.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Grab your favorite tomatoes from your local grocery store, farmer’s market, or even backyard and get moving on making this simple, yet delicious, puff pastry tomato tart. Leave a comment down below and let me know what other veggies you added to make this tart your own!
Puff Pastry Tomato Tart
Ingredients
- 1 sheet puff pastry thawed
Cheese mixture
- 1/2 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
Vegetable topping
- 1/2 cup grape or cherry tomatoes halves or sliced thin
- 1 medium tomato heirloom works too, 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 if desired
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.
- Make the whipped cheese filling: 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. Garnish with more thyme and basil if desired. Slice and enjoy!
Notes
- After rolling out the dough, be sure to poke holes in it with a fork. This will keep it from puffing up too much.
- Making sure your goat cheese is room temperature and the feta is crumbled before adding to the food processor will make it easier to blend into the whipped cheese.
- Spread the cheese layer just thick enough that it covers the pastry. You should not be able to see any pastry through the cheese layer, but it should not be so thick that it does not cook through. You may have some leftover whipped cheese after spreading on the tart, depending how large your rectangle is.
- The zucchini and tomato slices should be about ⅛” thick to ensure even cooking.
- Dry the tomatoes and zucchini after slicing. This will help to remove a lot of the water and keep your pastry from getting soggy. To dry them, slice them, then place on paper towels. Sprinkle with a little salt, place paper towels on top. Let them dry for 10-15 minutes. You might need to switch out and replace paper towels half way through.
- This tart can be served warm, or room temperature, or chilled. It really does taste great any way!
- Store any leftovers covered and in the fridge for up to 2 days. You can reheat in the oven or toaster oven just until heated through.
Nutrition
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
First of all, this is gorgeous! Second, I cannot wait to make this for our 4th of July get together next week! And I am loving the homemade Everything But the Bagel seasoning too!
Tomato ANYTHING has my heart! The fresh grown ones in the summertime are my favorite!! This is a gorgeous tart, and it’s going to be PERFECT for brunch this weekend!
What is 1/2 Ricotta of? Cup? Conatiner?
I’m sorry Melinda. It’s 1/2 cup. I’ll correct it in the recipe card right away. I hope you enjoy it. I love it with all the summer tomatoes right now.
Added thinly sliced red onion and when cooled I topped with grated parmesan and drizzled olive oil! Also I cooked it on a grill around 425 degrees for about 15 minutes and it was amazing!