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Easy Summer Tomato Puff Pastry Tart

A golden, flaky pastry crust topped with juicy summer tomatoes and melted cheese that tastes just like a cafe treat.

By Daily Recipes Book· 🌍 French· August 21, 2026
Easy Summer Tomato Puff Pastry Tart
dailyrecipesbook.com
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4

When summer tomatoes are at their best, I love making this simple tart. It looks fancy enough to serve at a dinner party, but it honestly takes no time at all to pull together. The puff pastry gets wonderfully crisp and buttery, providing the perfect base for fresh, sun ripened tomatoes.

My favorite thing about this recipe is how versatile it is. You can use any variety of tomatoes you have on hand, from tiny cherry tomatoes to large sliced heirlooms. Just remember to blot your tomato slices with a paper towel if they seem extra juicy so your pastry stays nice and crispy.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 cup shredded Gruyere or mozzarella cheese
  • 1 pound tomatoes, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 egg, beaten for egg wash
  • Fresh basil leaves for garnish

Instructions

  1. 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  2. 2

    Roll out the thawed puff pastry on a lightly floured surface until it is about 10 by 12 inches, then transfer it to your prepared baking sheet.

  3. 3

    Score a one inch border around the edge of the pastry with a sharp knife, being careful not to cut all the way through.

  4. 4

    Prick the center of the pastry all over with a fork to prevent it from puffing up too much while baking.

  5. 5

    Brush the Dijon mustard thinly over the center of the pastry, then sprinkle the shredded cheese evenly on top.

  6. 6

    Arrange the tomato slices over the cheese in a single layer.

  7. 7

    Brush the edges of the pastry with the beaten egg, then drizzle the tomatoes with olive oil and sprinkle them with salt, pepper, and oregano.

  8. 8

    Bake for 20 to 25 minutes until the pastry edges are golden brown and the cheese is bubbly.

  9. 9

    Let it cool for a few minutes before topping with fresh basil leaves and slicing to serve.

💡 Tips

Store any leftovers in the fridge for up to two days and reheat them in a toaster oven to keep the crust crispy. This tart is excellent served warm or at room temperature alongside a crisp green salad.

#Vegetarian#Summer#Easy#Lunch#Healthy

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