This tomato basil puff pastry tart turns a handful of simple ingredients into a stunning, golden centerpiece. Juicy tomatoes, fragrant basil, and creamy cheese sit atop buttery puff pastry for a dish that's as easy as it is impressive.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintTomato Basil Puff Pastry Tart
A flaky, golden puff pastry tart layered with creamy garlic cheese, juicy tomatoes, and fresh basil.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese or ricotta, softened
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 3–4 medium tomatoes, thinly sliced
- 1/2 teaspoon salt, plus more for topping
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, plus more for garnish
- 1 egg, beaten (for egg wash)
- 1 teaspoon balsamic glaze, for drizzling (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on the prepared baking sheet and score a 1-inch border around the edges with a knife, without cutting all the way through.
- In a small bowl, mix the softened cream cheese, minced garlic, and Parmesan cheese until smooth. Spread the mixture evenly inside the scored border.
- Lay the sliced tomatoes on a paper towel and sprinkle lightly with salt; let sit for 5 minutes to draw out excess moisture, then pat dry.
- Arrange the tomato slices over the cheese layer in a single overlapping layer. Season with salt and pepper, then drizzle with olive oil.
- Brush the exposed pastry border with the beaten egg for a golden shine.
- Bake for 22-25 minutes, or until the pastry is puffed and deep golden brown.
- Remove from the oven and scatter fresh basil leaves over the top. Drizzle with balsamic glaze if desired, slice, and serve warm.
Notes
Salting and patting the tomatoes dry before baking is key to preventing a soggy crust. For extra flavor, add a light layer of pesto beneath the cheese, or swap in mozzarella for a melty finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: French-inspired
Frequently Asked Questions
How do I keep my tomato basil puff pastry tart from getting soggy?
Salt your tomato slices and let them sit on paper towels for a few minutes before baking, then pat them dry. This draws out excess moisture so the puff pastry stays crisp and flaky.
Can I make this tomato basil puff pastry tart ahead of time?
You can prep the cheese layer and slice the tomatoes a few hours ahead and refrigerate separately, but assemble and bake the tart just before serving for the best flaky texture.
What cheese works best in a tomato basil puff pastry tart?
A mix of cream cheese or ricotta with Parmesan gives a creamy, savory base, but mozzarella, goat cheese, or feta are all delicious substitutes depending on your taste.
Can I use frozen puff pastry?
Yes, store-bought frozen puff pastry works perfectly for this recipe. Just thaw it in the refrigerator overnight or at room temperature for about 30-40 minutes before rolling out.
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