A stunning and savory tart built on buttery, flaky puff pastry topped with juicy tomatoes, creamy crème fraîche or cheese, and optional umami-rich anchovies—effortless yet elegant for lunch, brunch, or entertaining.

Tomato Puff Pastry Tart

Why You’ll Love This Recipe

I adore how this Tart comes together quickly yet looks impressive. Using store‑bought puff pastry saves time, and layering tomatoes over a creamy base gives a delightful contrast of textures and flavors. The balance of sweet tomato, savory cheese or crème fraîche, and a crisp crust is something I’m always proud to serve.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 sheet puff pastry, thawed
Fresh ripe tomatoes (heritage or vine tomatoes preferred)
Crème fraîche or a mix of cream cheese/ricotta
Optional umami addition: anchovy‑infused crème fraîche
1 egg, beaten, for brushing edges
Fresh herbs: basil, parsley, thyme (as desired)
Olive oil, salt, and pepper

directions

Preheat oven to 180–200 °C (350–400 °F) and line a baking tray.
Roll out puff pastry and score a 1 cm border around the edge without cutting through. Prick the center to prevent excessive puffing.
If using tomatoes that hold moisture, I lightly salt sliced tomatoes, let them sit 10–15 minutes, then pat dry—this prevents soggy pastry.
Spread crème fraîche (plain or anchovy‑blended) over the center, stopping at the scored border.
Arrange tomato slices on top, drizzle with olive oil, and season with salt, pepper, and herbs. Brush the pastry edges with beaten egg.
Bake until pastry is golden and tomatoes are tender, about 15–20 minutes.
Garnish with fresh herbs and a drizzle of olive oil or balsamic if I’m feeling indulgent.

Servings and timing

Serves: 4–6 as a main or 8 as an appetizer
Prep time: ~15 minutes (including salting tomatoes)
Cook time: 15–20 minutes
Total time: ~30–35 minutes

Variations

Cheese base: Swap or add ricotta, goat cheese, parmesan, burrata, or mozzarella.
Savory boost: Use anchovy in the crème fraîche for extra umami.
Added veggies: Include caramelized onions, roasted peppers, zucchini, or olives under the tomatoes.
Free‑form style: Skip scoring—fold edges for a rustic galette instead of a tart.

storage/reheating

I store leftovers in an airtight container for up to 2 days in the fridge. To reheat, I warm the tart in a low oven (about 160 °C) for 10 minutes to restore crispness. A quick microwave stint works in a pinch but softens the pastry.

FAQs

How do I prevent the pastry from getting soggy?

I salt the tomato slices first, let them sit for 10–15 minutes, then pat dry—this draws out moisture and keeps the pastry crisp

Can I make this tart ahead of time?

Yes—I assemble it ahead and refrigerate. Before baking, I bring it to room temperature, brush the edges with egg, and then bake as directed.

What type of tomatoes works best?

I prefer ripe heritage or on‑the‑vine tomatoes for flavor. Cherry tomatoes are a great alternative too—the key is to avoid overly watery varieties.

Do I have to include anchovies?

Not at all. I often make it plain, or use anchovy in the crème fraîche for a richer, savory depth. It’s optional but delicious

Can I make it gluten‑free?

Yes—use a store‑bought or homemade gluten‑free puff pastry and proceed as usual.

Conclusion

This Tomato Puff Pastry Tart is one of my favorite easy yet show-stopping dishes. It’s versatile, flavorful, and so satisfying with its crisp pastry, creamy base, and juicy tomatoes. Whether I’m hosting or enjoying a simple weekend lunch, it’s always a win. Let me know how you choose to customize yours!