This casual, rustic herbed tomato puff pastry cheese tart is a simple, tasty appetizer for a casual dinner party or a light lunch served with a salad and a glass of wine.
Herbed Tomato Puff Pastry Cheese Tart is super special when tomatoes are at their peak, but still works beautifully when they’re not. The herbs, garlic and capers boost their flavour. Combine them with melt-y cheese and a flaky puff pastry base and you have a pretty lovely – and tasty – appetizer. It’s simple to make and looks pretty served on a cutting board at a casual family or friends party. Sprinkle some fresh basil or parsley on top before serving and you’re good to go.
You can also serve the tart for two (like a pizza) with a salad and some wine for brunch or lunch. It’s best served warm. I adapted this recipe from several others (bigoven, italiandish, thepioneerwoman), tweaking the seasonings and fixing the only complaint of a soggy crust. To prevent this, I did three things: pre-bake the puff pastry for 15 minutes before adding the toppings; squeeze the tomatoes by hand to get rid of their juice and seeds; and lay out the tomatoes with the cut side facing up.
Follow all the instructions up to and including sprinkling the cheese over the baked crust. 15 minutes before serving, add the tomatoes and bake another 12-15 minutes.
- buy cheese that is already grated
- use minced garlic in the jar or a frozen garlic cube (a pinch of garlic powder works too)
- buy the puff pastry that comes in two sheets instead of having to roll it out yourself
- use different cheeses like fontina, mozzarella
- instead of cheese, spread a thin layer of pesto on the puff pastry, then top with the tomatoes
- use other herbs you like in any combination (I tend to use basil and oregano and sometimes chives or green onion). Dill and tarragon work well too
- use any colour tomatoes – cherry or grape – or multicoloured