Puff Pastry Tomato Tarts
Puff Pastry Tomato Tarts are a flaky, cheesy, tomato-packed dream. These golden squares are crispy on the outside with a melty, savory middle. Perfect for brunch spreads, party trays, or just a light lunch when you’re craving something elegant but effortless. They come together quickly and look way fancier than they are. That’s a win, right?
Before You Get Started
Make sure your puff pastry is thawed but still cold—this helps keep it flaky. Slice your cherry tomatoes in half so they roast up sweet and juicy. Don’t skip the step of scoring and pricking the pastry, or you’ll get a giant puff instead of a tidy tart. A sharp knife and a fork are key tools here.
What You Need To Make Puff Pastry Tomato Tarts
You’ll need two sheets of puff pastry, an egg, a little water, cherry tomatoes, olive oil, mozzarella cheese, Italian seasoning, salt, pepper, and fresh basil. You can find all measurements and details in the recipe card below.
How To Make Puff Pastry Tomato Tarts
Start by preheating the oven to 400 degrees and lining a baking sheet with parchment paper. Cut each puff pastry sheet into 9 equal squares and place them on the baking sheet. Use a butter knife to score a smaller square inside each one and prick it with a fork to prevent puffing.
Whisk an egg with water and brush the edges of the pastry with the egg wash.
Toss your halved cherry tomatoes in olive oil, salt, and pepper.
Sprinkle mozzarella in the center of each square, followed by a pinch of Italian seasoning. Top each with 3 to 4 tomato halves, cut side up.
Bake for 13 to 15 minutes, or until the pastry is golden and puffed. Once out of the oven, top with fresh basil strips before serving.
Commonly Asked Questions
How do I keep the puff pastry from getting soggy?
Pricking the center helps, and you can also lightly sprinkle cheese before adding tomatoes to act as a moisture barrier.
Can I prep these ahead?
You can prep the pastry squares and tomatoes a few hours in advance, but bake them right before serving for the best texture.
What other cheeses can I use?
Goat cheese or ricotta works beautifully. Just use a light hand so the pastry doesn’t get weighed down.
Can I make these vegan?
Use a vegan puff pastry and skip the egg wash. Swap in vegan cheese and you’re good to go.
Puff Pastry Tomato Tarts
Ingredients
- 2 sheets puff pastry dough
- 1 egg whisked with 1 Tbsp water
- 1 pint cherry tomatoes washed and sliced in half
- 1 tsp olive oil
- Salt & Pepper
- 1 cup Mozzarella cheese
- 1 tsp Italian seasoning
- 2-3 leaves of fresh basil cut into thin strips
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the tomatoes in half and the basil into strips.
- Unroll the pastry sheets and cut each into 9 equal squares. Arrange them on a prepared baking sheet. Use a butter knife to score a smaller square just away from the edge of each cut square. Use a fork to prick the smaller square a few times.
- Whisk the egg and water in a small bowl, and use a pastry brush to lightly cover each square in the egg wash.
- Add the tomatoes to a medium bowl, along with the olive oil and salt/pepper to taste. Toss to coat.
- Sprinkle Mozzarella cheese in the center of each pastry square, then sprinkle with Italian seasoning, and top with 3-4 tomato halves, cut side up.
- Transfer the baking sheet to the oven, and bake for 13-15 minutes, until golden brown.
- Remove from the oven and top with a few strips of shredded basil to serve.