Puff Pastry Tomato Tart
My quick and easy roasted tomato tart made with puff pastry is a super delicious seasonal dish and brilliant for summer parties, events and picnics.
I love tomatoes. There are so many varieties and the flavours are just incredible. Whenever I see unusual tomatoes I always end up buying them.
When I visited the Wimbledon Village Farmers’ Market I found the iconic Tomato Stall from Isle of Wight tomato had a stall. The varieties they had were incredible and the tomatoes alone were the ultimate in food porn. Read more about my trip to the Farmers’ market.
I came away with 3kgs of tomatoes from The Tomato Stall. They were incredible! So of course I’ve used them in a few recipes. This is my first one… I hope you enjoy.
The gorgeous colours of the tomatoes shone out even after being roasted. The puff pastry base was flaky and crisp. The garlic and chilli layer packed a punch and the tomatoes with mozzarella and basil bought this together to be an incredible dish. The mix of sizes and colours made it a beautifully pretty meal.
Under the tomatoes is a really simple onion, garlic, chilli and basil layer which adds such a rich flavour to the tart.
Break up a ball of mozzarella and scatter over the tomatoes. Add a few basil leaves too. They will dry out in the oven but they still look good and taste great.
How to make my quick and easy puff pastry roasted tomato tart
Roll out the puff pastry into a circle and place in a tart tin or I use my Le Creuset shallow casserole dish. It’s perfect as it’s non stick and the cast iron material allows the heat to cook the base evenly.
Cut the pastry into a circle and place in the bottom of the dish. With a knife mark a 1.5/2cm boarder. Using a pastry brush, brush melted butter on around the boarder.
The onion layer is super simple to make. Chop up an onion and soften in a saucepan with a little knob of butter. Once the onion has started going see through add a chopped clove of garlic, a few slices of red chilli and basil leaves. Once all soft remove from the heat and allow to cool slightly before adding to the puff pastry base.
Slice the tomatoes and layer them up on the pastry. Try to keep them 1 to 2 thick max. A little overlap is fine. Pull apart a mozzarella ball and sprinkle over along with a little salt and pepper. Add a few basil leaves for extra flavour.
Remove from the oven and enjoy straight away. It is best hot but tastes pretty good cold with salad in a lunch box.
You can see where the tomatoes and cheese have caught in the oven giving it a beautiful roasted look. Taking it out of the oven the house smelled incredible.
Roasted tomato tart recipe
Puff Pastry Roasted Tomato Tart
- 300 g Puff pastry (You can use a ready rolled pack from the supermarket which is about 320g)
- 1 tablespoon Butter
- 1 Onion
- 1 Clove of garlic
- 1 Chilli optional
- 600-800 g Tomatoes in different sizes You could go up to a 1 kg of tomatoes if your base is large.
- 1 Mozzarella ball
- Basil leaves
- salt and pepper
Remove the pastry from the oven 20 minutes before you want to use it. This will allow it to become easier to roll out.
Preheat the oven to 220ºC/200º fan
Roll out the puff pastry, cut it into a circle and place it in an oven proof dish or tart tin.
With a knife mark a 1.5/2cm boarder. Using a pastry brush, brush melted butter on around the boarder.
Chop up an onion and soften in a saucepan with a little knob of butter.
Once the onion has started going see through add a chopped clove of garlic, a few slices of red chilli and basil leaves.
Once all soft remove from the heat and allow to cool slightly before adding to the puff pastry base.
Spoon the onion mix on the pastry, leaving the boarder free.
Chop the tomatoes in to slices and place over the onions and garlic. Try not to layer the tomatoes too much. A bit of an overlap about 2 thick seem to work well.
Pop in the oven for 10-15 minutes. Until golden brown and crisp.
Serve straight away and enjoy.
The tart saves really well for lunch boxes and served cold.
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