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Sliced tomato tart on a wooden cutting board with a knife.
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4.95 from 58 votes

Tomato Tart with Puff Pastry Recipe

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Calories: 347kcal
Author: MaryAnne

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.
    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.

Nutrition

Calories: 347kcal | Carbohydrates: 22g | Protein: 11g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 667mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 11mg | Calcium: 257mg | Iron: 2mg
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