The perfect starter to any meal, these Puff Pastry Tomato Tarts are so delicious and couldn’t be easier to make. Use up that basket of tomatoes today.
These! Are they not gorgeous? I think they kind of scream summer in their own not-so-subtle way. They are certainly eye-catching on a platter together.
There is something about puff pastry. It has this way of making everything so darn cute, elegant and fancy all at the same time. If you have never used it, please give it a try. It’s so easy to make something beautiful with it. No skills necessary.
I saw this container of colored tomatoes at Costco and had to get them. This was definitely the perfect dish to show off the diversity of their colors. However, using all red tomatoes will be as equally striking. You decide which to use.
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Remember, tomatoes are one of the top food sources for daily doses of vitamin C, vitamin A, vitamin E, potassium and fiber. So eat up and make these Puff Pastry Tomato Tarts today.
Making the little puff pastry boxes are a cinch. All you need is a ruler and a knife.
Egg wash is brushed on the sides and corners to give the puff pastry a nice sheen.
Filled with goat cheese and herbs, there couldn’t be a better appetizer. However, these make a great side dish too.
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Puff Pastry Tomato Tarts
Ingredients
- 2 sheets frozen puff pastry (17.3 oz. box)
- 1 egg yolk, beaten with 1 Tablespoon water
- 3 ounces goat cheese, softened
- 1 Tablespoon minced fresh basil, more for garnish
- 1 Tablespoon minced fresh chives, more for garnish
- 2 garlic cloves, pressed
- 2 Tablespoons milk
- 20 small tomatoes any color, grape or cherry (sliced or whole)
Directions
- Thaw puff pastry overnight in the refrigerator. Preheat oven to 400 degrees F.
- Using a ruler, cut one of the puff pastry sheets into 4 even squares and place them on a parchment-lined baking sheet. With the other sheet, cut into 8 strips, each 3/4" wide (you will have leftover puff pastry). Cut the 8 strips in half crosswise to make 16 strips.
- Place four strips around the edge of each square, overlapping the corners. Lightly brush the edges and corners with egg wash, bake until puffy, about 22 minutes.
- In a small bowl, use a fork to gently mash together goat cheese, basil, chives, garlic and milk. Stir until creamy. When puff pastry is done, remove from oven. The middles will be puffy, push them down gently with a fork and divide cheese mixture among the four tarts, spreading evenly with a spatula. Top with tomatoes and season with salt and pepper.
- Bake for another 5 minutes and garnish with basil and chives. Serve immediately.
Katrina @ Warm Vanilla Sugar says
These look perfect!
Darby K says
These are stunning. Now I want my tomato plants to put it in high gear!
Carol | a cup of mascarpone says
LOVE, LOVE, LOVE, these!!!
Cathy says
Thanks Carol.
Kailley @ Kailley's Kitchen says
These look fabulous. Love all the fresh ingredients, and the photos are gorgeous!
Cathy says
Thank you!!
[email protected] pineapple and coconut says
This looks so good!! My girls love goat cheese and tomatoes as much as I do! I am heading to the store this am for the ingredients to make these today!!
Cathy says
You will love them.
Kate says
These are perfect! I need an appetizer that is simple yet elegant and uses fresh ingredients. I I do believe that I have found it! Thank you.
Cathy says
Let me know how you liked them if you make it.
felicia | Dish by Dish says
Oh my goodness, these are so incredibly pretty! And i’m sure they taste as good as they look, or maybe even better!
Cathy says
Ah they did! Thanks.
Rachel - A Southern Fairytale says
I must make these!
First I must find people who will eat them so that I don’t eat them all by myself!
Absolutely gorgeous!
Cathy says
I know, warm puff pastry is scary to have around, especially with a tomato-cheese center.
Jen @ Savory Simple says
Gurl, these look frikkin amazing. They immediately popped out to me on my feeds this morning. Gorgeous!!!
Cathy says
Thanks Jen. So glad this recipe only made four because I would eat them all!!
Sue/the view from great island says
These are gorgeous, and I love your technique of building up the edges of the pastry, that’s a brilliant way to wedge in as many beautiful tomatoes as possible into each tart!
Susan says
So pretty! Good job on the colors!
Stephanie @cookinfanatic says
these are absolutely beautiful and look so delicious!!!
NancyC says
Those tomato tarts look wonderful and I bet they taste great!
Lise Thomsen says
These look fabulous and I am going to try them
katie says
These tarts look amazing!!! I love the little puff pastry boxes you made! Perfect for summer entertaining!
Terry says
I bought that same pack of Costco tomatoes – LOL! Made the tarts today – not only gorgeous but so easy and tasty! Thank you!
Rebecca says
I can’t wait till the tomatoes come in in my garden. This will be top on my list. It is beautiful!
PG says
Adorable! These are quite similar to another puff pastry dish I made — expect I prefer the multi-colour tomatoes you’ve got.
Cathy says
Thank you! The tomatoes do make it so pretty with all the colors.
michelle says
must try this
Louise says
They look a bit large do you think I can make 6 with one package of puff pastries?
Cathy says
You could but you would have to reconfigure all the measurements. They are really not that big.
Elizabeth says
I have made these…fabo. I skip the measuring for the dough, and use pizza cutter and eyeball it. edgings hanging off the end are the BEST anyways. mixed the veggies with pesto 1st and added some cheese too 😉
e says
made this…yummy…but dont stress the measure and cutting the dough perfectly . just use a pizza cutter…the over laps turn out awesome with wee crunchy bits on the edges
Sara says
My daughter is allergic to eggs… It’s so hard to find savory recipes suitable for brunch. These would be perfect, save for the egg wash…. Thoughts on replacing the egg wash with an alternative that would still help glue everything together properly? And also prevent the pastry from burning on the edges? I’d love to hear feedback on this. Thanks!!!!
Cathy says
I would try milk.
Maetta says
Can you bake the pastry and fill and warm them in oven later in the day?
Cathy says
No, they need to be fresh.