Flaky puff pastry tomato tart is covered with fresh heirloom tomatoes and creamy goat’s cheese. A perfect lunch option!
For more pastry and fresh, seasonal vegetables, try this Savoury Galette with Grilled Eggplant and Roasted Red Peppers!
Summer for me is the time to make the most out of incredibly ripe and fresh fruit and vegetables. I love finding and creating recipes that don’t hide fresh vegetables and fruit behind other flavours and ingredients. Time to let them shine!
The vegetable I get most excited for is tomatoes. It’s easy to find plump red tomatoes all year round, but the summer is when we get to see real diversity. We get tomatoes in a range of colours, and perfectly fresh and juicy.
Puff Pastry Tomato Tart
I wanted to create a recipe that would lean on the fresh taste of seasonal heirloom tomatoes, which is why I came up with this Puff Pastry Tomato Tart! This recipe works so well because the tomatoes really pop, letting their sweet, tangy flavour shine.
The basil pieces add to the freshness of this dish, balanced out perfectly by creamy goat’s cheese. It’s all held together by a flaky puff pastry base.
Making this tart
The last thing we want to do on a hot, sunny summer day is spend a lot of time in the kitchen. I’m a firm believer that a perfect summer recipe is quick and simple, with as little time around an oven as possible!
Fortunately, most of the time making this tart is with the pastry in the oven, meaning you don’t have to do a whole lot. And once the tart shell is in the oven you can finish off the prep work so things are ready for final assembly right away.
Roll our the pastry till it is 1/4 inch thick and in the shape of a rectangle. To make it even easier, I used a pre-rolled pastry sheet which saves a lot of effort.
Mark a border one inch wide wit a sharp knife, but be careful not to cut all the way through. Give it a few pricks with a fork and spread the pesto evenly within the border you just cut. Add slices of goat’s cheese put it in the preheated oven to bake.
While the pastry is happily puffing up in the oven, it’s time to make the lovely, fresh sauce that adds so much to this tart. Do this by combining sliced basil leaves, grated garlic, olive oil, lemon juice and a pinch of salt in a small bowl.
When the tart is ready, take it from the oven and cover with the sliced tomatoes. Give it a good drizzle with the garlic basil sauce and enjoy as a light, flavourful lunch!
Recipe tips and notes
- Use a range of tomatoes for a really diverse flavour profile. I used large green and red heirloom tomatoes, red and yellow cherry tomatoes and red Jubilee tomatoes. Use whatever is seasonal and available to you!
- Puff pastry is at its best when backed after being chilled. If you have the time, roll it out when at room temperature so it is more pliable then return to your fridge before baking. This allows the layers of the puff pastry to separate and become extra flaky.
More lunch recipes
- Grilled Halloumi Burger with Grilled Red Pepper Aioli
- Quinoa Salad with Lentils and Beets
- Grilled Vegetable Pizza Bianca
- 320g / 11oz puff pastry
- 3 tbsp sun-dried tomato pesto
- 180g / 6oz French goat’s cheese, cut into rounds
- 2-3 assorted fresh tomatoes, sliced
- 5-6 basil leaves, julienned
- ½ clove garlic, grated
- 1 tsp lemon juice
- 1 tbsp olive oil
- Preheat the oven to 200C/400F.
- On a floured surface roll out the puff pastry into a rectangle ¼ inch thick or use already rolled puff pastry. Transfer it to a parchment paper lined baking sheet and trace a border 1 inch wide with a sharp knife taking care not to cut all the way through. Then prick with a fork all over.
- Spread the pesto and arrange the cheese rounds evenly on the surface of the tart. Bake at 200C/400F for 17-20 minutes until puffed up and golden around the edges and the cheese has melted.
- While the tart is baking combine the sliced basil leaves, grated garlic, lemon juice, salt and olive oil in a small bowl.
- Take the tart out of the oven and let it cool, then top with sliced tomatoes and drizzle with the garlic basil sauce.
For the flakiest puff pastry, let it come to room temperature to roll it out so it is easy to work with and then chill again before baking. This allows the butter layers to rise properly.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 47gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 21mgSodium: 598mgCarbohydrates: 42gFiber: 3gSugar: 4gProtein: 16g