Tomato Tart Recipe with Puff Pastry
Summer is sadly coming to an end, and that means that peak tomato season is coming to a close as well. I grabbed some beautiful heirloom tomatoes at the Pepper Place Farmer’s Market and channeled my inner Ina Garten to come up with an easy tart recipe, perfect snack or appetizer!
This recipe is super simple and only uses a few ingredients:
- Pillsbury Puff Pastry (package comes with two sheets)
- 3 large heirloom tomatoes
- Gruyere cheese (small block)
- 4 shallots
- Fresh Parsley
- Italian Seasoning
- 4 cloves of garlic
- Salt Pepper
One of the first cookbooks I purchased on my own was Ina Garten’s Back to Basics. I was probably 17 or 18 and was obsessed with all the Food Network cooking shows. Most days, I would go to the gym after school, which was prime Ina Garten time (4:00 and 4:30). I would hop on the elliptical, and the next thing I knew, I had spent an hour watching this woman cook. She’s really not even that entertaining, but she was all that came on during that time of day, so I learned to love her and her recipes.
Ina Garten Tomato Tarts
A few years ago, I actually made the exact Tart recipe from her cookbook, scratch-made dough and all. I have to admit, making homemade tart dough is not for the faint of heart. It’s hard, messy and sometimes not all that rewarding. Alas, Pillsbury Puff Pastry! It’s a great substitute for time and taste.
Cutting the Puff Pastry Dough
You want to make sure you cut the pastry to match the size of your tomato. So, I will cut a slice of tomato (1/4 inch thickness) and compare it with the mouth of a few different drinking glasses. Try to find one that matches perfectly or is a little bigger.
Assembling Your Tarts
- Brush egg wash on top of naked dough
- Place about 1 tablespoon of cooked down onion mixture onto tart
- Sprinkle with cheese
- Place slice of tomato on top
Bake Tomato Tarts at 425 degrees for 15-20 minutes
Grab some gorgeous heirloom tomatoes and make these tarts before Summer's tomato season is over!
- 3 Large Heirloom Tomatoes
- 1 package Pillsbury Puff Pastry
- 4 Shallots
- 3 cloves of garlic minced
- 1 tbsp Italian Seasoning
- 2 tbsp butter
Preheat oven to 425 degrees. Tarts will bake for 15-20 minutes
Lay puff pastry flat on cutting board. On another clean cutting board, slice tomatoes and find a drinking glass that has the same circumference as the tomato. Use the opening of the glass to cut circular shapes out of the dough. Place parchment paper on baking sheet and line dough onto sheets.
In a small bowl, scramble egg and add 1 tbsp of water to make the egg wash
Turn pan to medium heat and add butter
Add minced shallots and let cook for 3-4 minutes and add some salt and pepper
Add minced garlic, Italian Seasoning and stir until all ingredients are incorporated and softened. About 1-2 minutes minute
Turn off the heat and let sit until ready to assemble tarts
Brush a little egg wash onto each tart round and then add about 1 Tablespoon of onion and garlic mixture
On top of shallot mixture, add a sprinkle of gruyere cheese to each tart
Place slice of tomato on the very top and add salt and pepper and place in oven to cook at 425 degrees for 15-20 minutes