Summer Tomato Tart
This summer tomato tart on puff pastry is a seasonal delight! The savory cream cheese base is flavored with pesto and Parmesan cheese—it’s summer on a plate!
This summer tomato tart is a stunning, flavor-packed way to showcase juicy, ripe tomatoes at their peak. Flaky puff pastry forms the base, topped with a tangy spread of cream cheese, Parmesan, and pesto. Sliced tomatoes are arranged over the creamy layer, and the finished tart is garnished with your choice of herbs, cheese, or a drizzle of balsamic glaze.
It’s elegant enough for brunch or a luncheon, but easy enough to throw together for a light dinner or picnic. Slice it into squares for a party appetizer, or serve it with a bowl of soup or chowder for a more filling meal. Use any combination of heirloom, plum, cherry, or grape tomatoes for added color and texture.
What You’ll Like About This Dish
Peak summer flavor. Juicy, ripe tomatoes shine with a creamy pesto-Parmesan layer and flaky pastry.
Versatile and elegant. Great as an appetizer, light lunch, or centerpiece for brunch.
Customizable toppings. Make it your own with herbs, nuts, greens, or a drizzle of balsamic glaze.
Ingredient Notes
- Tomatoes: Use a mix of ripe heirloom, plum, or slicing tomatoes—about 4 large. Slice them uniformly for even cooking.
- Sea salt and pepper: Enhances flavor and helps draw out excess moisture from the tomatoes.
- Sugar: A light sprinkle balances acidity in the tomatoes.
- Puff pastry: One sheet, thawed but chilled. Roll it slightly and score the edges to create a crisp border.
- Cream cheese: Softened for easy blending—forms the creamy base.
- Parmesan cheese: Adds sharpness and depth to the filling.
- Pesto: Prepared basil pesto, sun-dried tomato, or other varieties all work well.
- Optional garnishes: Try basil, flaky sea salt, cracked pepper, or balsamic glaze for added flair.
Steps to Make Summer Tomato Tart
- Thaw the puff pastry until it’s easy to unfold but still cold.
- Arrange sliced tomatoes on paper towels and season with salt, pepper, and sugar. Let them sit for 10 minutes, then blot dry.
- Roll the puff pastry into an 11×15-inch rectangle. Score a ½-inch border and prick the center with a fork. Chill until ready to assemble.
- In a bowl, mix the cream cheese, Parmesan, and pesto until smooth. Taste and add salt if needed.
- Spread the cream cheese mixture inside the scored border of the chilled pastry.
- Arrange tomato slices on top, overlapping slightly and filling gaps with smaller slices.
- Chill the assembled tart for 15 minutes, or freeze briefly while the oven preheats.
- Bake at 425°F for 17 to 21 minutes, until golden brown.
- Garnish with basil, cheese, or other toppings and serve warm or at room temperature.
Tips for Summer Tomato Tart
- Use a serrated knife to slice tomatoes cleanly without crushing them.
- Blot salted tomatoes to reduce excess moisture and prevent a soggy tart.
- Chill the pastry before baking to ensure crisp, flaky layers.
- Prick the dough inside the border to prevent puffing in the center.
- Resist opening the oven during baking—steam helps puff pastry rise properly.
Recipe Variations
- Fresh herbs. Add parsley, chives, thyme, or oregano for extra flavor and color.
- Pine nuts or walnuts. Sprinkle over the tart for nutty crunch and richness.
- Greens on top. Toss arugula or baby greens with vinaigrette and scatter over before serving.
- Olives. Add halved or sliced olives for a briny punch.
- Caramelized onions. Layer sweet onions or shallots under or over the tomatoes.
- Spice it up. Try red pepper flakes or freshly cracked black pepper.
- Balsamic glaze. Drizzle a thick balsamic reduction over the finished tart.
- Different pesto. Use sun-dried tomato, spinach, kale, or walnut pesto for a new twist.
Serving Suggestions
- Serve warm or at room temperature for lunch or brunch.
- Cut into small squares for an easy party appetizer.
- Pair with soup, chowder, or a light salad for a complete meal.
- Pack for picnics—it travels well and tastes great even when cooled.
How to Store Leftovers
Refrigerate: Wrap leftover tart tightly in foil or plastic wrap, or place in an airtight container. Store in the refrigerator for up to 3 days.
Reheat: Place on a parchment-lined baking sheet and reheat in a 350°F oven for 10 to 15 minutes, or until warmed through and the crust is crisp. Avoid overheating to preserve texture.
Freeze: Not recommended, as the tomatoes and pastry may lose texture once thawed and reheated.
Summer Tomato Tart
Ingredients
- 4 large tomatoes, cut into slices about 1/2-inch in thickness
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1 sheet puff pastry, about 8 ounces, depending on the brand
- 4 ounces cream cheese, softened
- 2 ounces grated Parmesan cheese
- 2 tablespoons prepared pesto
- Optional garnishes: Basil leaves, balsamic glaze, Parmesan cheese, flaky sea salt, cracked black pepper, etc.
Instructions
- Thaw the puff pastry following the package directions. It should be easy to unfold but still cold enough to work with.
- Arrange the sliced tomatoes on paper towels and sprinkle lightly with fine sea salt, pepper, and sugar. Let the tomatoes stand for 10 minutes, then blot them gently with paper towels to remove excess moisture.
- Spread the pastry out on a lightly floured sheet of parchment paper and roll it gently into a rectangle about 11-by-15 inches. Score a 1/2-inch margin around the perimeter of the pastry without cutting all the way through, then use a fork to prick all over inside the margin. Leave the outer margin undisturbed. Slide the puff pastry, parchment paper and all, onto a baking sheet and refrigerate it until you are ready to assemble the tart.
- In a small bowl, combine the softened cream cheese with the Parmesan cheese and pesto; beat or mix until well blended. Taste and add salt, to taste.
- Remove the puff pastry from the fridge and spread the cream cheese mixture over the center, avoiding the margin.
- Arrange the tomatoes over the cream cheese layer, overlapping them if you like. Add smaller sliced tomatoes to the gaps or cut some larger ones to fill in any gaps.
- Heat the oven to 425 F.
- Place the assembled tart in the fridge for 15 minutes while the oven preheats or place it in the freezer for 5 to 10 minutes.
- Bake the tart until the crust is golden brown, about 17 to 21 minutes.
- Remove the tart from the oven and garnish as desired. Choose shredded cheese, basil leaves, and flaky sea salt, or see the topping ideas above.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
