Puff Pastry Tomato Tart

My delicious and easy to make Puff Pastry Tomato Tart is the perfect summer time meal. This tart is made with a light and flaky pastry puff, slathered with a tangy cheese spread, and topped with sweet tomatoes and zucchini.

4.75 from 12 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 20

Cook Time: 25

Additional Time: 10

Total Time: 55

Servings: servings

Calories: 118kcal

Author: Jennifer Stewart

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 8x12”). 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.

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