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Puff Pastry Tomato Tart Recipe

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4 from 2 reviews

A deliciously flaky Puff Pastry Tomato Tart featuring ripe tomatoes, creamy Boursin cheese, and fresh basil, baked to golden perfection. This elegant yet easy-to-make tart is perfect as a savory appetizer or light meal, showcasing the perfect balance of buttery puff pastry, tangy cheese, and fresh, juicy tomatoes.

Ingredients

Puff Pastry Tart

  • 1 sheet frozen puff pastry dough (8.65 ounces)
  • 1 5.3-ounce package Boursin cheese, divided
  • 2-3 large ripe tomatoes (around 1.5 pounds)
  • ¾ teaspoon kosher salt
  • 2 tablespoons chopped fresh basil, divided
  • 2 teaspoons olive oil
  • 1 egg yolk
  • Freshly ground black pepper to taste

Instructions

  1. Thaw Puff Pastry: Place one sheet of frozen puff pastry dough in the refrigerator to thaw completely. Meanwhile, remove the Boursin cheese from the fridge to soften at room temperature.
  2. Prepare Tomatoes: Slice the tomatoes into ¼-inch thick slices. Layer the slices in a strainer, sprinkling ¾ teaspoon kosher salt evenly between layers. Let the tomatoes drain for 20 minutes to release excess moisture, then gently pat dry with paper towels.
  3. Roll Out Dough: Lightly flour a surface and roll the puff pastry dough to about ⅛-inch thickness, forming a roughly 10 x 12-inch rectangle. Transfer to a parchment-lined baking sheet.
  4. Score Puff Pastry: Using a pastry cutter or knife, score a ¾-inch border around the edges of the dough without cutting all the way through. Prick the dough inside the border with a fork to prevent rising.
  5. Soften Cheese: Soften about 3 ½ ounces (two-thirds) of the Boursin cheese by microwaving for 15 seconds at medium power (power level 5), or until easily spreadable.
  6. Assemble Tart: Spread the softened Boursin cheese evenly within the scored border on the puff pastry. Sprinkle with 1 tablespoon of chopped fresh basil. Arrange tomato slices on top, overlapping slightly but avoiding stacking directly.
  7. Chill Tart: Place the assembled tart in the freezer for 20 minutes while preheating the oven to 400°F (200°C). This step helps create flaky layers in the pastry.
  8. Add Finishing Touches: Drizzle tomatoes with 2 teaspoons olive oil and season with freshly ground black pepper as desired. Mix the egg yolk with a tablespoon of water and a pinch of salt to make an egg wash. Brush this wash carefully over only the exposed border of the pastry.
  9. Bake Tart: Bake the tart for 10 minutes at 400°F, then crumble the remaining Boursin cheese evenly over the top. Continue baking for an additional 20-25 minutes until the crust is flaky, golden brown, and the bottom is browned.
  10. Serve: Remove from the oven and let cool slightly. Garnish with remaining chopped fresh basil and serve warm or at room temperature for the best flavor and texture.

Notes

  • Storage Tips: Wrap leftover tart slices tightly in aluminum foil or store in an airtight container in the refrigerator. To reheat, use an oven or air fryer for a crisp crust.
  • Expert Tips: Prevent soggy crust by thoroughly draining and patting dry tomato slices. Avoid stacking tomatoes directly to minimize moisture build-up. Keep puff pastry dough cold and work quickly. Chilling the tart before baking ensures flaky layers and better texture. Confirm the bottom crust is well browned before removing from the oven to avoid sogginess.

Find it online: https://flavorspath.com/puff-pastry-tomato-tart-recipe/