Beautiful pastries are one of my all-time favorite treats. After all, what’s not to love about golden brown flaky-crisp layers, rich & buttery flavor, & whatever fillings your heart desires!? These Heirloom Tomato Tarts are the ultimate savory summer pastry, & they’re so easy to make.
Simply top store-bought puff pastry with shredded mozzarella, creamy Boursin cheese for extra garlicky-herb flavor, & thinly sliced heirloom tomatoes. Feel free to use a variety of colors & shapes to make your tomato tarts look totally bakery-worthy, though for best results, you’ll want to be sure to use smaller tomatoes, about 2-3 inches in diameter. Not only are they a better size for these individual tarts, they tend to have more concentrated flavor.
I love making these puff pastry tomato tarts as a really fun late-summer treat, but they also double as a beautiful lunch or light dinner when you pair them with a simple salad. So tasty, so impressive, & honestly – so simple to throw together whenever you have a couple extra heirloom tomatoes hanging around in your kitchen. I hope you love them as much as we do! ♡
- 2 pounds heirloom tomatoes, cut into 1/4-inch thick slices (see Recipe Notes)
- 1 sheet puff pastry (about 14 ounces), homemade or thawed from frozen (see Recipe Notes)
- egg wash (1 large egg, whisked with 1 tablespoon water)
- 2 cups shredded mozzarella (approx. 8 ounces)
- 5.2 ounces Boursin Garlic & Fine Herbs gournay cheese
- kosher salt & ground black pepper, to season
- for serving: flaky sea salt, thinly sliced fresh basil
- Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the top upper 1/3 of the oven. Line a baking sheet with parchment & set aside. Arrange the heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet. Season each side of the tomatoes with 1/2 teaspoon kosher salt. Cover with paper towel, patting down so the paper towel comes into contact with the tomatoes, then set aside while you prepare the puff pastry tart crust.
- Heirloom tomato tart assembly: Unfold the puff pastry on a lightly floured surface. Use a rolling pin to gently roll the puff pastry out large enough to make 8 separate tart crusts, approximately an 8×12-inch rectangle. Cut the pastry into 8 smaller rectangles, roughly 3×4-inches. Transfer to the prepared baking sheet. Use a pastry brush to brush the edges of each piece of puff pastry with egg wash. Assemble the heirloom tomato tarts by sprinkling about 1/4 cup shredded mozzarella in the center of each one, followed by a few crumbles of Boursin cheese, & nestle a few slices of tomato over top.
- Bake the heirloom tomato tarts: Transfer the heirloom tomato puff pastry tarts to the oven. Bake 18-22 minutes, rotating the sheet pan halfway through to promote even browning, or until the tarts are flaky & golden brown with bubbly cheese.
- Serve: Remove from the oven & allow to cool slightly. Enjoy warm or at room temperature. Just before serving, finish each heirloom tomato tart with a generous sprinkling of flaky sea salt & fresh basil. Enjoy!
- Puff pastry: While you can certainly make your own homemade puff pastry (this is a great recipe), it’s one of those instances where our store-bought options are just as good. Puff pastry is usually sold in the ‘dessert’ freezer section of the grocery store, next to bread dough & pie crusts. I really like the frozen puff pastry from Trader Joe’s. It’s really affordable, & 1 box contains 2 sheets. You will need 1 sheet for this heirloom tomato tart recipe.
- Storage & Reheating: Given the flaky pastry, these heirloom tomato tarts are best enjoyed the day you bake them, though leftovers will keep, stored in an airtight container in the refrigerator for up to 3 days. I like enjoying leftovers cold or room temperature – just take them out of the refrigerator & let them warm up for 15-20 minutes before enjoying. Due to the pastry, I do not suggest reheating leftovers in the microwave – it will get soggy.
Keywords: easy puff pastry recipes, heirloom tomato pastry, heirloom tomato recipe, tomato puff pastry, tomato & cheese pastry