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One heirloom tomato tart on a plate with 2 forks.

Tomato Tart

  • Author: Denay DeGuzman
  • Total Time: 30 minutes
  • Yield: 1 Large Tart or 6 Tartlets 1x


This tomato tart is beautiful and tasty. Assembled on a light and flaky puff pastry crust, it features goat cheese, heirloom tomatoes and fresh herbs. If desired, make individual puff pastry tomato tartlets.


Units Scale
  • 1 sheet puff pastry, thawed but still very cold
  • 1 1/2 cups sliced heirloom tomatoes and cherry tomatoes
  • 4 ounces goat cheese, crumbled
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon olive oil
  • 1 large egg, beaten with a splash of water
  • Optional Garnishes: balsamic glaze, flaky sea salt, fresh basil


RECIPE PREP: Adjust oven rack to center position. Preheat oven to 425ºF. Line 2 baking trays with parchment paper or reusable silicone baking mats.

  1. Unfold the puff pastry sheet on a lightly-floured surface. If assembling one single tomato tart (to be cut into pieces later), place the sheet on a lined baking tray. For individual tomato tartlets, cut the sheet along the folds to form 3 long rectangles. Cut each rectangle in half to form 6 (approximately 3″x4″) rectangles. Arrange the pieces on the prepared baking sheets.
  2. Sprinkle crumbled goat cheese in the middle of each puff pastry, leaving a plain border around the edges. Layer slices of tomato directly over the cheese. For individual tomato tartlets use 3 to 4 slices (large and small pieces), enough to cover the center of the tart while leaving a 1/4″ border. Sprinkle fresh thyme over the tomatoes. Drizzle center of the tart(s) with olive oil.
  3. Brush the edges of the tart(s) with egg wash. Fold the edges inward toward the tomatoes. This will help prevent the tomatoes from sliding around during baking.
  4. Bake 12 to 15 minutes, or until tarts are crisp and golden blonde. If desired, drizzle balsamic glaze over the top. Garnish with more fresh thyme, fresh basil, and flaky salt. For best results, serve the tomato tart(s) warm or at room temperature shortly after baking.


HOW TO STORE LEFTOVERS: Place the tart in the middle of a wide piece of parchment paper. Lift up the edges of the paper. Fold and tuck to create a pouch. Refrigerate the tart. Because the tomatoes will start releasing juices which can make the puff pastry soggy, it’s not recommended to store the tart for more than 1 or 2 days.

  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Appetizers
  • Method: Bake
  • Cuisine: American, French

Keywords: Tomato Tart, Tomato Tart Recipe, Tomato Tart Puff Pastry, Puff Pastry Tomato Tart, Puff Pastry Tomato Tartlets