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I’m so happy tomato season’s here! Sure, most of us are easily able to find tomatoes year round, but when summer comes around, tomatoes are just so dang gooooood! They’re firm, but ripe and extra sweet and juicy! I prefer to eat them in more simple applications and this recipe is perfect for that! Our Heirloom Tomato Tart is so simple and really delicious. You can eat it for a midday snack, or you can eat it with a side salad for dinner! This tart also holds pretty well and you can even eat it cold….kind of like cold pizza, but more fresh! You also only need a few ingredients, which are also my favorite type of recipes. Enjoy! xx, Jenny



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Heirloom Tomato Tart

Makes 1 (9”)

1 sheet store bought puff pastry, thawed
1 cup shredded mozzarella
2 large heirloom tomatoes, cored and sliced into 1/2” thick pieces
sea salt flakes and cracked black pepper to taste

sliced chives, garnish

1. Preheat oven to 425˚F.
2. Lay puff pastry onto a baking sheet, lined with parchment. Prick the puff pastry all over with a fork, leaving a 1/2 inch border around the edge.
3. Par-bake puff pastry for about 8 minutes. Remove from oven and allow puff pastry to cool, about 5 minutes, pricking any areas outside of the edge that may have puffed up during the par-bake.
4. Slice each wheel of tomato in half and dab with a paper towel to remove excess moisture.
5. Sprinkle 3/4 cup shredded cheese evenly over the puff pastry and then top the cheese with the tomato wheel halves, slightly overlapping one another.
6. Top tart with remaining cheese and bake for 15 to 20 minutes or until puff pastry turns golden brown and cheese has melted.
7. Remove from oven and season with sea salt flakes and cracked black pepper.
8. Allow tart to cool for about 5 minutes, top with sliced chives, slice, and serve.

 /   /   /  1 Comment
  1. Isadora Guidoni Not Specified Not Specified

    This looks both beautiful and delicious, lol. Can’t wait to try this recipe on our friday night family gathering!

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