Description
Create a delicious Puff Pastry Tomato Tart with this easy to bake, step-by-step recipe. Perfect for any meal!
Ingredients
- 1 sheet (10-14 oz) frozen puff pastry, thawed
- 1 cup shredded Gruyère cheese (or a mix of Gruyère and Parmesan)
- 1 pint cherry or grape tomatoes, halved, or 2–3 Roma tomatoes, thinly sliced
- 1–2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh basil, chopped (or thyme/oregano)
- Salt and freshly ground black pepper, to taste
- 1 large egg, whisked with 1 tbsp water or milk (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll thawed puff pastry onto the prepared baking sheet. Lightly score a 1/2 to 3/4 inch border around the edges, being careful not to cut through. Prick the inside area with a fork.
- Spread the shredded cheese evenly over the pricked area of the pastry, leaving the scored border clear.
- Arrange the halved or sliced tomatoes over the cheese. Drizzle with olive oil, sprinkle with minced garlic, fresh herbs, salt, and pepper.
- Brush the scored pastry edges with the egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the cheese is bubbly.
- Remove from oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 25 mins