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Tomato Puff Pastry Tarts are the perfect balance of buttery crust and juicy fresh tomatoes. These gorgeous puff pastry tarts are topped with a smooth herb cream cheese mixture and a variety of fresh, plump tomatoes. Ideal for any occasion, these easy-to-make tarts will leave everyone wanting more.
about these tomato puff pastry tarts
These tomato puff pastry tarts are the ideal way to celebrate the summery juiciness of your favorite fruit (yes, they are technically a fruit!). Usually we see puff pastry used in sweet applications, like nutella puff pastry pies, but it’s just as tasty with savory flavors!
Here’s just some of the reasons why you are going to love these little savory treats:
- Buttery and flaky puff pastry is the base of each tomato tart, giving it a delicate, buttery, and flaky crust.
- Juicy, ripe tomatoes are the star ingredient and when paired with fresh herbs their natural sweetness is impeccable. When baked their juices concentrate, making them burst with flavor in every single bite.
- These tarts are extremely versatile! Not only can you customize the herbs that you use in the cream cheese base, but also the tomatoes on top.
- The vibrant red tomatoes paired with a golden-brown crust and green basil make them absolutely stunning. Therefore they are the ideal appetizer for a summer party, but they can also be served as a lunch when paired with a refreshing salad.
When you bite into a puff pastry tomato tart, you get the best of summer. I love to use a variety of tomatoes because it really highlights all the different flavors and textures tomatoes can have. Here I’ve used a combination of tomatoes on the vine, hothouse tomatoes, and cherry tomatoes. However you can use your favorite tomatoes whether it is one type or a variety!
ingredients
puff pastry. Puff pastry dough is made by folding layers of butter into dough, resulting in a light and crispy texture when baked. I buy mine in packs of 2 sheets at the grocery store (located in the freezer section with either desserts or bread), which is exactly how much you will need in this recipe. However, if you are feeling ambitious, you could also make your own homemade puff pastry!
egg. You will only need one large egg to beat with water for the egg wash. This will be brushed around the edges of your tarts.
cream cheese. Use your favorite brand of cream cheese. I use full-fat, but you could also use light cream cheese if you prefer.
fresh herbs. A combination of fresh thyme and basil leaves are used in the herb cream cheese. This can be customized to use any combination of fresh herbs including rosemary, tarragon, oregano, and parsley. You will also need some extra fresh basil leaves for garnish on top!
garlic. I keep a jar of minced garlic in my fridge all the time. You end up with no smelly hands and no peeling garlic. The best shortcut to pay for, in my opinion.
salt and pepper. Kosher salt and freshly cracked black pepper is always preferred.
tomatoes. Use whatever tomatoes you would like! Pictured here I used hothouse tomatoes, tomatoes on the vine, and cherry tomatoes. You can use heirloom tomatoes, green tomatoes, yellow tomatoes, grape tomatoes, and beefsteak tomatoes
parmesan. Freshly grated parmesan is best for topping!
this recipe’s must haves
You will need a rolling pin (I prefer a marble rolling pin) to lightly roll out the thawed puff pastry.
To make the herb cream cheese, you will need a large bowl from a set of mixing bowls and an electric hand mixer.
To brush on the egg wash, a silicone brush is the best tool to use!
Finally you will need a silicone baking mat or parchment paper and a rimmed half sheet baking pan.
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here’s how to make tomato puff pastry tarts
prepare puff pastry
Use a rolling pin to lightly roll out the pastry dough sheets. Cut each sheet into 4 rectangles.
Use a knife to carefully create a 1/2-inch border around the edge, taking care not to cut through the pastry. Poke the center of each piece of pastry lightly with a fork several times.
Place pastry pieces on a lined baking sheet and set aside.
make herb cream cheese
Add cream cheese, thyme, basil, garlic, salt and pepper to a bowl. Beat together until creamy.
assemble
Spread each pastry tart with the herb cream cheese in the middle, making sure not to spread it around the edge.
Top with tomato slices or halved tomatoes, depending on the tomatoes you are using.
Beat together egg and water. Brush the mixture on the edges of the pastries.
bake
Bake for 18 to 20 minutes, until the edges are golden brown and puffed.
Garnish with chopped basil and grated parmesan.
Pro Tip: Be sure to give your frozen puff pastry enough time to thaw! It takes about 40 minutes to thaw at room temperature.
tips for success
slice tomatoes evenly. Be sure to slice your tomatoes into even slices to ensure that they cook evenly.
line the pan. Be sure to line your baking sheet with either parchment paper or a silicone mat so the tarts do not stick to the baking sheet. You can also grease a baking sheet by lightly spraying it with cooking spray if you don’t have a mat or parchment paper.
More tasty tomato recipes: Sun Dried Tomato Pasta Salad | Tomato Peach Bruschetta | Quick Cherry Tomato Confit | Instant Pot Tomato Soup
can I turn this into a large tomato tart?
If you would like to turn these small tarts into a large tomato tart, you certainly can. Instead of cutting the sheets of puff pastry, leave them whole and create the 1/2-inch border as instructed.
Follow the remaining instructions as indicated in the recipe below. The cream cheese mixture will be spread in the center of each, followed by tomato slices/halves. Note that you might have to add a couple of additional minutes to the baking time. Garnish as desired and serve!
should these tarts be served hot or cold?
This recipe is best served fresh out of the oven while they are still warm. You can also enjoy it at room temperature, but they taste the best when they are warm.
can I make this recipe ahead of time?
Tomato tarts will last in the refrigerator for up to 3 days. You can easily make these tarts head of time and warm them through in the oven before serving them. I recommend waiting to add garnish until just before serving!
can I use other fresh herbs?
You certainly can! It’s easy to get creative with the herbs that you use. In the recipe below, you will see that I use thyme and basil, but you could also use fresh parsley, oregano, tarragon, and even rosemary (but go lighter on the rosemary, as it’s very strong!).
Need more inspiration for appetizers? Check out my appetizer recipes page!
what to serve with tomato puff pastry tarts
This recipe is so juicy, buttery, and summery, so it is easy to pair with so many other dishes. One of my favorite ways to treat myself is to make a half batch for the upcoming week, reheating one a day for lunch and pairing with a salad on the side.
If you are serving these tomato tarts for a dinner party or a summery backyard gathering, I recommend a light cocktail to pair with it so the flavors of the tomatoes are not overpowered. A bright limoncello spritz or aperol spritz are super refreshing!
This also makes a wonderful appetizer for a bridal shower or baby shower, so pair it with champagne floats to really get the party started!
For a party, pair this recipe with a couple other fresh and summery appetizers like air fryer scallops and cacio e pepe grilled chicken wings.
Following the appetizer, you’ll want something to keep the light and flavorful theme going! A hearty salmon sandwich with creamy dill sauce is always a winner. You could also grill up some chicken or steak and serve it with summer corn tomato risotto.
how to store
Store. Cool completely before storing. These tarts can be stored in an airtight container for up to 3 days in the refrigerator.
Reheat. Reheat the tomato tarts in the oven at 350˚F. Place the tarts on a baking sheet pan and bake until warmed through, about 5 to 10 minutes.
Freeze. I do not recommend freezing this recipe as the tomatoes will not stand up to the process of freezing and reheating. You will lose a lot of that concentrated flavor!
seasonal tip
When selecting your tomatoes, make sure you are picking the ripest possible! A ripe tomato should be firm, but have a little give when you carefully squeeze it. The skin should be smooth and shiny. Don’t forget to smell them! If they don’t have much of a scent they are not ripe yet. They should smell floral and almost have a whiff of basil to them.
Finally, if you make this tomato puff pastry tarts recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
tomato puff pastry tarts
equipment
ingredients
- 2 sheets puff pastry
- 4 oz cream cheese room temperature
- 1 tsp chopped fresh thyme leaves
- 1 tsp chopped fresh basil leaves
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Variety of tomatoes sliced in 1/4-inch thickness (if using cherry or grape tomatoes, cut them in half)
- 1 egg beaten
- 1 Tbsp water
- Garnish: Freshly grated parmesan cheese freshly chopped basil
instructions
- Preheat oven with 400˚F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Lightly roll out the sheets of puff pastry. Cut each into 4 rectangles so you have 8 in total.
- Use a knife to create a 1/2-inch border around each tart. Make sure that you do not cut all the way through the pastry. Use a fork to lightly pierce the center of each multiple times.
- Place pastry pieces on prepared baking sheet. Set aside.
- In a bowl, beat together cream cheese, thyme, basil, garlic, salt, and pepper until smooth.
- Spread the cream cheese in the center of each tart in an even layer. Top with slices of tomatoes.
- Lightly beat together the egg and water until combined. Brush on the edges of each tart.
- Bake for 18 to 20 minutes, until golden brown and puffed up.
- Garnish with cheese and basil, as desired. Serve warm.
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