Fall Fresh Tomato Tart with Puff Pastry

Tomato

Tart

The aroma of fresh herbs combined with the juicy, sweet heirloom tomatoes from your garden makes this a a flavorful dish for fall! When you add all the toppings together, it makes this looks like a pizza - which is all the more reason to make this fun dish. Let’s dive in!

I absolutely LOVE the multi-colors of heirloom tomatoes - they add such a natural gradient of colors to this dish! My husband and I grew heirloom tomatoes our first time this year and, while it was a slow start, the plant yielded a nice colorful range of heirloom tomatoes so far. It’s been fun seeing our heirloom tomatoes coming in unique shapes and forms - this is all part nature and growing your own food. We are also growing our own rosemary, which really added a fresh aroma to the tart.

You will also need a couple of extra ingredients for this tart recipe. I used store bought puff pastry sheets to make the recipe easier and quicker. Use dry herbs of your choice, such as thyme leaves, basil, and parsley - but you can use fresh herbs for added aroma. I added fresh minced garlic and used gruyere and parmesan cheese. Gruyere cheese is a good melting cheese and you can swap with mozzarella cheese or another melting cheese for the cheesy goodness in your tart.

Once you have your ingredients ready, let’s begin!

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Unfold the thawed pastry sheet over a lightly floured surface. Roll your puff pastry until the sheet is evenly flat and roughly a 9” square. Fit and cut your pastry sheet into a 9” pie dish. Use and roll extra dough into 1/4” diameter and place along the top edges of the pie dish.

Gently poke holes using a fork at the entire bottom of the sheet. This helps let the steam escape.

If you have extra dough, make fun shapes such as leaves, hearts, or anything of your choice! Be creative and have fun with it.

Bake the tart and extra pieces until lightly browned and puffed up for 10 minutes at 375 degrees. Baking the pie tart first helps prevent a soggy bottom and ensure a cooked tart in the end.

While the pastry is baking, prepare the other ingredients. Dice garlic cloves and shred your cheese. Cut your tomatoes into thin slices.

Once the tart is done, let it cool for several minutes. Brush olive oil at the bottom.

Sprinkle cheese and garlic.

Neatly lay sliced tomatoes over the tart.

Sprinkle more cheese, dry and fresh herbs, and a little bit of olive oil over the top. Add the extra piece on top. Bake for 25 minutes or until pastry is golden brown.

Let the tomato tart cool before cutting. Enjoy this fall fresh treat any time of the day!