Test Kitchen Tomato 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.

Ingredients

• 1 sheet store-bought puff pastry (about 9–10 oz), thawed
• 3–4 medium ripe tomatoes (any variety), thinly sliced
• 1 small onion, thinly sliced (optional)
• 2 cloves garlic, minced
• 4 oz soft cheese (goat cheese, ricotta, or cream cheese), softened
• 1/2 cup grated Parmesan or Pecorino (optional, for sprinkling)
• 1 tbsp Dijon mustard or whole-grain mustard
• 1 tbsp olive oil, plus extra for drizzling
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and plenty of freshly ground black pepper
• 1 egg beaten with 1 tsp water (for egg wash; optional)
• A few basil leaves for finishing

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, gently roll the puff pastry to a roughly 10x12-inch rectangle. Transfer to the prepared baking sheet.
• Using a knife, score a 1/2-inch border around the pastry, being careful not to cut all the way through.
• Spread the mustard evenly within the border.
• Dollop spoonfuls of the soft cheese over the mustard and gently spread, leaving the border clear.
• 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.
• Arrange the tomato slices in overlapping rows over the cheese (or onion-cheese), covering most of the tart but leaving the border visible.
• 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.
• Brush the pastry border with the beaten egg (optional) for a glossy, golden edge.
• Bake for 20–25 minutes, until the pastry is puffed and golden and the tomatoes have softened without collapsing.
• Remove from oven and let rest for 5 minutes. Scatter fresh basil leaves on top, slice, and serve warm or at room temperature.

Flavor profile

• 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.

Would you like this adjusted for vegan or gluten-free, or made with a different cheese or spice, dear?