This easy tomato tart with puff pastry is layered with Dijon mustard, nutty Gruyère, juicy summer tomatoes, thyme, and Herbes de Provence. It has a flaky, golden crust, takes just 10 minutes to assemble, and works as a light vegetarian dinner, appetizer, or summer brunch recipe.
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This tomato tart with puff pastry is my favorite way to turn ripe summer tomatoes into an easy vegetarian meal or appetizer. The base is store-bought puff pastry, layered with Dijon mustard, Gruyère, sliced tomatoes, thyme, and Herbes de Provence, then baked until the pastry is golden and crisp.
After making this tart many times, I've found that the key is balancing the juicy tomatoes with enough salt, herbs, and mustard while keeping excess moisture under control. A quick tomato-draining step helps prevent a soggy crust, and the Dijon-Gruyère layer adds big flavor without making the tart heavy.
Jump to:
- ⭐️ Why You'll Love This Tomato Tart with Puff Pastry
- 🍅 Ingredient Notes
- 🍅 Best Tomatoes For Tomato Tart
- 👩🏼🍳 How to Keep Tomato Tart From Getting Soggy
- 🔪 How to Make Tomato Tart with Puff Pastry
- 👩🏼🍳 Expert Tips
- 📝 Variations & Substitutions
- 🥗 How to Serve Tomato Tart
- Storage & Reheating
- 🍽 More Vegetarian Summer Recipes
- Tomato Tart with Puff Pastry Recipe
⭐️ Why You'll Love This Tomato Tart with Puff Pastry
- Flaky, crisp puff pastry crust: Store-bought puff pastry keeps this recipe easy while still giving you a buttery, golden base.
- Big flavor from simple ingredients: Dijon mustard, Gruyère, thyme, Herbes de Provence, and ripe tomatoes create a savory French-style tart without a long ingredient list.
- Only 10 minutes to assemble: Most of the time is hands-off while the tart bakes.
- Great warm or room temperature: Serve it as an appetizer, light vegetarian dinner, brunch dish, or summer picnic recipe.
- Built-in soggy-crust prevention: Salting and blotting the tomatoes helps keep the puff pastry crisp.
🍅 Ingredient Notes
- Puff pastry: Store-bought frozen puff pastry keeps this tomato tart easy while still giving you a buttery, flaky crust. Thaw according to package directions. Try it in my beet and feta tart!
- Tomatoes: Use ripe summer tomatoes, such as Roma, heirloom, beefsteak, or vine-ripened. Slice thinly and blot well to remove excess moisture.
- Dijon mustard: Adds sharp, tangy flavor that balances the rich pastry and cheese. Use ¼ cup for a bold flavor, or 2 tablespoons for a milder tart.
- Gruyère cheese: Nutty, savory, and melts beautifully. Swiss, Comté, fontina, or sharp white cheddar also work.
- Fresh thyme: Adds earthy flavor that pairs well with tomatoes. Use a smaller amount if substituting dried thyme.
- Herbes de Provence: A French herb blend that adds depth. Italian seasoning can work in a pinch.
- Olive oil, salt, and pepper: Simple but essential for seasoning the tomatoes and helping their flavor concentrate as they bake.
🍅 Best Tomatoes For Tomato Tart
Use ripe, flavorful tomatoes that aren't overly watery. Roma tomatoes are a great choice because they have fewer seeds, while heirloom, beefsteak, and vine-ripened tomatoes add beautiful color and sweet summer flavor.
No matter which variety you use, slice the tomatoes thinly, salt them lightly, and let them drain on paper towels before baking. This removes excess moisture and helps keep the puff pastry crisp.
👩🏼🍳 How to Keep Tomato Tart From Getting Soggy
Tomatoes release a lot of liquid as they bake, so a little prep makes a big difference. Slice the tomatoes thinly, lay them on a paper towel-lined plate, sprinkle lightly with salt, and let them sit for 15 minutes. Blot well before adding them to the tart.
For extra insurance, avoid overlapping the tomato slices too much, and don't skip pricking the center of the puff pastry with a fork. The Dijon and Gruyère layer also helps create a flavorful barrier between the tomatoes and pastry.
🔪 How to Make Tomato Tart with Puff Pastry
Preheat oven to 425º F. Slice tomatoes about ¼-inch thick. Arrange on paper towels, sprinkle lightly with salt, and let sit for 15 minutes. Blot well before adding to the tart.
Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet. Using a knife, score the puff pastry about 1 inch from the edge. Prick the center of the dough all over with a fork.
Using a pastry brush or a spoon, spread the mustard onto pastry (avoiding the border). Sprinkle grated Gruyère cheese evenly on top of mustard.
Arrange tomato slices on top of cheese. Sprinkle tomatoes with salt, pepper, thyme, and Herbes de Provence. Drizzle olive oil over tomatoes.
Bake for 30 minutes, until tart border becomes deep golden brown. Let it sit for 10 minutes to let the tomato juices settle. Serve warm or at room temperature.
👩🏼🍳 Expert Tips
- Thaw the puff pastry until pliable but still cold. If it gets too warm, it becomes sticky and harder to work with.
- Drain and blot the tomatoes. This is the best way to prevent a soggy tart.
- Don't overload the pastry. A single layer of tomatoes bakes better than thick overlapping slices.
- Leave a border. This gives the puff pastry room to puff up and turn golden.
- Bake until deeply golden. Pale puff pastry usually means the bottom won't be crisp.
- Cool briefly before slicing. Let the tart sit for 5-10 minutes so the cheese and tomato juices settle.
📝 Variations & Substitutions
- Make it milder: Use 2 tablespoons Dijon instead of ¼ cup, or mix the mustard with crème fraîche, sour cream, or Greek yogurt before spreading it on the pastry.
- Switch the cheese: Try Comté, Swiss, fontina, goat cheese, feta, sharp white cheddar, or Parmesan.
- Add caramelized onions: Spread a thin layer under the cheese and tomatoes for extra savory sweetness.
- Use pie crust instead: Puff pastry gives you a light, flaky tart, but pie crust works for a sturdier base. Par-bake it first to help prevent sogginess.
🥗 How to Serve Tomato Tart
Serve tomato tart with Gruyere warm or at room temperature as an appetizer, light vegetarian dinner, brunch dish, or summer side. For a simple meal, pair it with summer cucumber salad, quick cabbage coleslaw, quinoa tabbouleh herb salad, pesto tortellini salad with zucchini, or cold soba noodle salad with roasted tomatoes.
For summer entertaining, serve it with sourdough rosemary focaccia, easy strawberry lemonade, and a simple dessert like cherry crostata or summer peach crisp. You can also cut the tart into smaller squares for brunch, picnics, potlucks, or wine-and-cheese nights.
Storage & Reheating
This tomato tart recipe is best the day it's baked, when the puff pastry is crispest. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in a 350°F oven or toaster oven for 10-15 minutes, until warmed through and crisp again. I don't recommend microwaving, since it will soften the pastry.
You can freeze leftover slices, but the pastry will be best when reheated directly in the oven or toaster oven after thawing overnight in the refrigerator.
🍽 More Vegetarian Summer Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.
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Tomato Tart with Puff Pastry Recipe
Ingredients
- 1 frozen puff pastry, thawed
- ¼ cup Dijon mustard
- 1 cup Gruyère cheese, grated
- 3 ripe tomatoes, thinly sliced (about ¼" thick)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoon Herbes de Provence
- 1 Tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 425º F.
- Slice tomatoes about ¼-inch thick. Arrange on paper towels, sprinkle lightly with salt, and let sit for 15 minutes. Blot well before adding to the tart.
- Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet. Using a knife, score the puff pastry about 1 inch from the edge. Prick the center of the dough all over with a fork.
- Using a pastry brush or a spoon, spread the mustard onto pastry (avoiding the border). Sprinkle grated Gruyère cheese evenly on top of mustard.
- Arrange drained and blotted tomato slices on top of cheese. Sprinkle tomatoes with salt, pepper, thyme, and Herbes de Provence. Drizzle olive oil over tomatoes.
- Bake for 25-30 minutes, until tart border becomes deep golden brown. Let it sit for 10 minutes to help the juices settle. Slice and serve warm or at room temperature.
Video
Notes
- This tomato mustard tart is best the day it's baked, when the puff pastry is crispest. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Thaw the puff pastry until pliable but still cold. If it gets too warm, it becomes sticky and harder to work with.
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- Don't overload the pastry. A single layer of tomatoes bakes better than thick overlapping slices.
Andrea says
What a beautiful and delicious tart. I love that it has Gruyere in it.
Gastronotherapy says
Thanks, Andrea!
Elli says
Absolutely delicious & sooo easy to make!!! Have been searching for the perfect tomato tart and this is it- thank you!
MaryAnne says
So happy to hear that you loved it, Elli! Thanks for leaving a comment! 😍
Kasia says
Made this for late breakfast for my mom and I and it was absolutely amazing! Had to substitute the cheese a little (did not have gruyere) and topped with some fresh parmesan and basil. This recipe is outstanding!
MaryAnne says
That sounds delicious, Kasia! Thanks so much for leaving a review! 😍
Beth says
This tart was so delicious and a hit here! We love using fresh tomatoes for recipes and I can’t wait to make this again! Perfect for gatherings!
Gastronotherapy says
Thanks, Beth! Yes, it's a great way to use fresh tomatoes!
Adrianne says
This tart truly is OMG delicious and the herbs sound like they would add so much flavour! Simple and yet absolutely delicious, I love it.
Gastronotherapy says
Thanks, Adrianne! Yes - the Herbes de Provence add so much flavor to this tart!
Biana says
This tomato tart looks amazing! A perfect summer brunch dish, served with some green salad.
Gastronotherapy says
That would be a great brunch!
Irina says
Savory tart? Well, I have never made it before, but my first attempt has been successful! Thanks for your amazing recipe!
Gastronotherapy says
Yay! So glad you enjoyed it, Irina! 🙂
Cathy says
This is absolutely the best and easiest tomato tart. Have made it numerous times and usually have to make at least 2. Thanks so much for sharing.
MaryAnne says
Thanks so much for leaving such a kind review, Cathy! I'm so glad you love it!
Colleen says
Heavenly. I doubled the tomato slices, but not before salting them and placing them on a paper towel for 15 minutes to remove excess juices. My husband and I polished off the whole tart in a single sitting. Beautiful, easy to make and so delicious. We have spent many a vacation in the South of France and this dish comes right out of Provence.
MaryAnne says
Hi, Colleen! Thank you for leaving such a wonderful review! So glad you and your husband enjoyed this tart, and that it evokes memories of Provence for you. Have a great week! 😍
Dani says
We loved this! Didn’t have Gruyère on hand, substituted dubliner cheddar instead, which worked out great actually. Can’t wait to make it again. Couldn’t have been easier.
MaryAnne says
Ohh, cheddar sounds interesting - it probably gave it an even bigger bite paired with the mustard! Love it!
Barb Haner says
Making this tart again for dinner tonight! So delicious and tomatoes are abundant now
MaryAnne says
yay! 😍
Janice Rosaire says
This sounds fabulous. I have an abundance of fresh heirloom tomatoes from a friend’s farm. You mentioned you can make this and freeze up to a month. I am assuming you cook it completely and then freeze and defrost before serving?
MaryAnne says
Hi Janice, yes, after baking (and cooling completely), this tart can be frozen. I recommend wrapping individual slices in foil and then placing them in a freezer-safe container. To thaw, place it in the refrigerator overnight or on the counter for 1-2 hours. To reheat, place it in a preheated 350 degree F oven (covered with foil) for 10-15 minutes, until heated and crisped back up again. I hope you give it a try!
Leanne says
Exactly what I was looking for - simple and delicious! Thank you!
MaryAnne says
So glad you enjoyed it, Leanne!
Ronald Shiftan says
Made two pastry dishes of this tonight with super fresh New Jersey tomatoes. Absolutely delicious!
My only quibble is that 30 minutes at 425 degrees was too much. After 20 minutes, the portion on a regular baking dish was burned on the bottom, while the other, on an insulated baking dish, was perfect. The funny thing was that some actually preferred the burned bottom, saying they enjoyed the added crispness.
In any case, a great treat. Five Stars. Thank you.
Ron
MaryAnne says
Hi Ron, I know that brands of puff pastry vary by their ingredients - some are made with butter, others with vegetable oil, etc. That said, I've made this tart several times using different brands and it always turns out excellent, so not sure why it burned (I know that ovens vary in their heat output as well). But I'm glad that folks enjoyed the crispier crust! Next time, try it at 400 degrees and see if that does the trick. So happy you enjoyed it - it's one of my summertime favorites! Thanks for stopping by!
Donna says
I made this last night for a dinner party…absolutely fabulous! Everyone loved it and it was very easy to make.
MaryAnne says
So happy to hear that it was a hit, Donna! 😍
Linda says
A question....if I leave out the cheese will the bottom become soggy? Or will Dijon alone protect it?
MaryAnne says
Hi Linda, I've made it without cheese in the past, and the crust did not get soggy. The mustard is a nice barrier, so you should be just fine. Just be aware that without the rich cheese, the mustard has that much more of a kick. Let me know how it turns out, and thanks for stopping by my site!
Jane says
Question: Can I make this tart this afternoon and then serve it tonight (without refrigeration)?
MaryAnne says
Hi Jane, that should work just fine. If you are serving it several hours after baking, I would store it in the refrigerator and then remove it at least 30 minutes before serving to bring it to room temperature. Alternatively, you could reheat it in an 350 degree F oven for 10 minutes (covered with foil to avoid burning). Let me know how it goes!
Heather V says
Excellent recipe! Great for lunch, brunch, whatever with a glass of Sauvignon Blanc!
MaryAnne says
Thanks, Heather! So glad you enjoy it! 😍
Deborah Dvorak says
Thank you so very. Have made it 4 times. It is now a true southern tartan. Love the look and colors. But the taste is out of this world. The gentleman that helps on our farm, went totally wild over the tartan. Made 2 for him to take home to his family. Happy people! So great for summertime!
MaryAnne says
Hi Deborah, thanks so much for this incredible review!! I'm so glad to hear that you have been enjoying it time and time again! I also love making it all summer long, and it's so easy! Have a great day! 😊
Margot Brown says
I have made this recipe about 5 times since my cousin shared it with me. Five people who have tasted it have asked me for the recipe. I recommended it to my sister for a luncheon she is hosting and she did a trial run and decided yes, she will make it for her woman friends next week. It's a huge success! Because I do can't handle spicy foods, I used sweet honey mustard instead of Dijon. What a treat! I also used different colors of tomatoes to make the presentation more vibrant (yellow, green, red Heirloom tomatoes.) Now I am looking to expand this recipe and see if I can add a little zucchini to it, since my neighbor just gave me a zucchini!
MaryAnne says
Thanks so much, Margot! I'm so glad that it's been such a hit with you and your family! 😍
Margot Brown says
Actually, as a follow up to my comment above, do you have any recommendation for how to integrate zucchini into this recipe without making it soggy? Thank you!
MaryAnne says
Adding zucchini is a great idea, although a tricky one because of its high water content. This is how I would do it: Shred the zucchini, then toss it with a generous pinch of salt, place it in a colander for 10 minutes to help release the water, then squeeze the remaining liquid from the zucchini before adding it to your tart. You want to remove as much of the water as possible to avoid making your tart soggy. Let me know if you give it a try, and thanks again for visiting my site!
Elsa says
Made this amazing tomato tart this morning and my husband said it was stunning and I totally agreed. Well done, and thank you for sharing the recipe.
MaryAnne says
You are welcome, Elsa! 😍
Marty says
This was borderline inedible, I hate to say. 1/4 cup of dijon was just way too much. Even with the herbs and fresh tomatoes, the whole tart only tasted like salty salty mustard. I made sure to get good dijon like the recipe called for too. In addition, the bake time is way too long and the puff pastry was burnt and bitter. I have the ingredients still, so when I make this again I’ll probably leave the mustard out altogether so I can taste the gruyère and tomatoes and herbs, and cut down the bake time to 20 minutes.
MaryAnne says
Hi Marty, sorry to hear that it was too salty and that it burned. I’ve made this countless times without fail, and I find that it needs that amount of salt. However, you can always cut back on the amount added if it’s too much for your liking. Regarding the burnt puff pastry, different brands can bake up at different rates, so yes, try reducing the oven temperature as well as bake time next time. In addition, ovens can vary in temperature. I hope you give it another try!
Casey says
This just might be the best thing I've ever tasted! I've made it twice in the last week. I'm telling myself it's like a healthier pizza!!
MaryAnne says
Thanks so much, Casey! It's a huge hit around here, too! 😉
Patti says
This is DELICIOUS! And it is so easy to make (full disclosure I was lazy the first time and didn't roll out the dough fully... still tasted great)! This dish is great for so many different types of gatherings and events, too. Always a hit.
MaryAnne says
Thanks so much, Patti! I make this tart all summer long! 🙂
Helen says
Made this twice and everyone loves it, but need clarification. When you say roll out the pastry, is their a size you’re going for??
MaryAnne says
So happy to hear that, Helen! Regarding rolling out the pastry, it's really just to smooth it out a bit after being folded up. Rolling your rolling pin over it once or twice should suffice, as you don't want to thin it out too much or you will end up with a burnt pastry crust.
Laurie says
How do you suggest adding chard? Overabundance coming out of the garden!
MaryAnne says
Hi Laurie, you could add chard during the last 5 minutes of baking if you want to crisp it up. Or, you could chop it up fine and sprinkle it on top after removing the tart from the oven. Either way, that sounds delicious!
Julie says
DELICIOUS! And so beautiful. Easy to make and worth the 15 mins to salt the tomatoes and layer on paper towels to remove excess juice. Made it twice, followed the recipe as written and already thinking about what next event I’ll bring it to. Great summer dish.
MaryAnne says
So happy to hear that you enjoyed this, Julie! It's a summer favorite in my house as well! 🙂
Allan says
We have an abundance of home grown tomatoes so I decided to try your recipe.
Absolutely delicious and so easy!!!
Fantastic, will be a regular from now on.
Thank you.
MaryAnne says
Hi Allan, I'm so happy to hear that you enjoyed it, and that it will be a regular for you. It's one of my favorite recipes on my site, and I make it repeatedly in the summer. 🙂