Test Kitchen Tomato Tart
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Ingredients
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
On a lightly floured surface, gently roll the puff pastry to a roughly 10x12-inch rectangle. Transfer to the prepared baking sheet.
- 3
Using a knife, score a 1/2-inch border around the pastry, being careful not to cut all the way through.
- 4
Spread the mustard evenly within the border.
- 5
Dollop spoonfuls of the soft cheese over the mustard and gently spread, leaving the border clear.
- 6
If using, sauté the onion in 1 tbsp olive oil over medium heat until soft and slightly caramelized, 6–8 minutes. Stir in the minced garlic for the last minute. Cool slightly, then spread over the cheese layer.
- 7
Arrange the tomato slices in overlapping rows over the cheese (or onion-cheese), covering most of the tart but leaving the border visible.
- 8
Sprinkle the thyme, grated cheese (if using), and a generous pinch of salt and lots of black pepper over the tomatoes. Drizzle lightly with olive oil.
- 9
Brush the pastry border with the beaten egg (optional) for a glossy, golden edge.
- 10
Bake for 20–25 minutes, until the pastry is puffed and golden and the tomatoes have softened without collapsing.
- 11
Remove from oven and let rest for 5 minutes. Scatter fresh basil leaves on top, slice, and serve warm or at room temperature.
- 12
Bright, sweet tomato notes with creamy tang from the soft cheese, a savory umami lift from the Parmesan, and buttery, flaky pastry. Thyme and basil add fresh herbal brightness; caramelized onion (if used) brings gentle sweetness to balance the tart.
Once upon a sunny afternoon in my little kitchen, I turned a handful of pantry tomatoes into a warm, flaky tart that made everyone smile. Simple, forgiving, and full of comforting tomato-sweetness with a crisp, buttery crust.
