I still remember the day I stumbled upon this recipe while scrolling through Pinterest, looking for something to use up a pile of cherry tomatoes from my garden. The image was so beautiful—golden, flaky crust with bright red tomatoes peeking through—that I knew I had to recreate it. After a few tries, I perfected this savory tart that my family now requests every week.
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What I love most is how forgiving it is. You can use store-bought puff pastry for a shortcut, or make your own if you're feeling ambitious. The key is to roast the tomatoes just right so they become sweet and jammy, while the crust stays crisp and buttery.
This tart is my go-to when I need something impressive but effortless. It's perfect for a lazy Sunday brunch, a light lunch with a salad, or even as an appetizer at a gathering. And the best part? It's so simple that you can even get the kids involved in arranging the tomatoes.
Why You'll Love This Recipe
About the Ingredients
1 sheet frozen puff pastry (about 9.8 oz / 280g), thawed
Look for all-butter puff pastry for the best flavor. If you can't find it, a regular brand works too; just make sure it's thawed according to package directions.
2 cups (300g) cherry tomatoes, halved
Use ripe but firm tomatoes. If cherry tomatoes are out of season, grape tomatoes or even sliced Roma tomatoes work well.
1 cup (150g) shredded mozzarella cheese
Fresh mozzarella can be used, but be sure to pat it dry to avoid a soggy crust. Low-moisture mozzarella gives a better melt.
1/4 cup (25g) grated Parmesan cheese
Freshly grated Parmesan adds the most flavor. Pre-grated is fine, but it may not melt as smoothly.
2 tablespoons olive oil
Extra virgin olive oil is great here. You can also use avocado oil for a more neutral flavor.
2 cloves garlic, minced
If you're out of fresh garlic, use 1/2 teaspoon garlic powder mixed with the olive oil.
1 teaspoon dried oregano
Fresh oregano can be used in double the amount. If you don't have oregano, thyme or basil are nice alternatives.
1/2 teaspoon salt
Adjust to your taste. Sea salt or kosher salt works best.
1/4 teaspoon black pepper
Freshly ground black pepper is always better.
1 egg, beaten (for egg wash)
This gives the crust a beautiful golden sheen. You can skip it if you prefer a matte finish.
Tips & Tricks
- Thaw the puff pastry in the refrigerator overnight, not on the counter, to keep it cold and flaky.
- Don't overfill the tart with tomatoes; too much moisture can make the crust soggy. Pat the tomatoes dry with a paper towel if they seem very juicy.
- Score a border around the pastry edge before adding toppings—this helps the edges puff up evenly and creates a nice rim.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). Place a baking sheet in the oven while it heats—this will help crisp the bottom of the tart.
2. Prepare Tomatoes
In a bowl, toss the halved tomatoes with olive oil, minced garlic, oregano, salt, and pepper. Let them marinate while you prepare the pastry.
3. Roll Out Pastry
On a lightly floured surface, roll out the puff pastry to a 10×15-inch rectangle. Transfer it to a piece of parchment paper. Score a 1-inch border around the edge, being careful not to cut all the way through.
4. Add Cheeses
Sprinkle the mozzarella and Parmesan evenly over the pastry, staying inside the scored border.
5. Arrange Tomatoes
Arrange the tomato halves cut-side down over the cheese in a single layer. Avoid overlapping too much to ensure even cooking.
6. Brush Egg Wash
Brush the edges of the pastry with the beaten egg. This will give them a golden, shiny finish.
7. Bake the Tart
Carefully transfer the tart (with the parchment) onto the preheated baking sheet. Bake for 25-30 minutes, until the crust is puffed and golden brown, and the tomatoes are slightly caramelized at the edges.
8. Cool and Serve
Remove from the oven and let cool for 5 minutes. Slice and serve warm or at room temperature.
Delicious Variations
- Swap tomatoes for sliced zucchini and add a sprinkle of red pepper flakes for a spicy kick.
- Use a mix of heirloom tomatoes in different colors for a beautiful presentation.
- Add a handful of fresh basil leaves on top after baking for a burst of freshness.
How to Store Pinterest image
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze the baked tart whole or in slices for up to 2 months. Wrap tightly in plastic wrap and then foil.
Reheating
Reheat in a 350°F (175°C) oven for 8-10 minutes until crisp. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Q: Can I use store-bought puff pastry?
Yes, store-bought puff pastry is perfect for this recipe. Just make sure to thaw it properly and keep it cold.
Q: How do I prevent a soggy bottom?
To prevent a soggy bottom, preheat your baking sheet in the oven, pat the tomatoes dry, and avoid overloading the tart with too many toppings.
Q: What can I use instead of mozzarella?
You can use any melting cheese like provolone, fontina, or even goat cheese for a tangier flavor.
Q: Can I make this tart ahead of time?
Yes, you can assemble the tart up to a few hours ahead and keep it in the refrigerator, then bake it just before serving. You may need to add a few extra minutes to the baking time.
Q: What should I serve with this tart?
This tart pairs well with a simple green salad, a bowl of soup, or even roasted vegetables for a fuller meal.
I hope this Pinterest image tart becomes a favorite in your home as it is in mine. Don't forget to share your creations with me—I'd love to see how it turns out!
Pinterest image
Pinterest image is a vibrant, flaky savory tart with roasted tomatoes and herbs, perfect for a quick weeknight dinner or brunch.
🧂 Ingredients
- 1 sheet frozen puff pastry (about 9.8 oz / 280g), thawed
- 2 cups (300g) cherry tomatoes, halved
- 1 cup (150g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
📋 Instructions
- 1Preheat Oven — Preheat your oven to 400°F (200°C). Place a baking sheet in the oven while it heats—this will help crisp the bottom of the tart.
- 2Prepare Tomatoes — In a bowl, toss the halved tomatoes with olive oil, minced garlic, oregano, salt, and pepper. Let them marinate while you prepare the pastry.
- 3Roll Out Pastry — On a lightly floured surface, roll out the puff pastry to a 10×15-inch rectangle. Transfer it to a piece of parchment paper. Score a 1-inch border around the edge, being careful not to cut all the way through.
- 4Add Cheeses — Sprinkle the mozzarella and Parmesan evenly over the pastry, staying inside the scored border.
- 5Arrange Tomatoes — Arrange the tomato halves cut-side down over the cheese in a single layer. Avoid overlapping too much to ensure even cooking.
- 6Brush Egg Wash — Brush the edges of the pastry with the beaten egg. This will give them a golden, shiny finish.
- 7Bake the Tart — Carefully transfer the tart (with the parchment) onto the preheated baking sheet. Bake for 25-30 minutes, until the crust is puffed and golden brown, and the tomatoes are slightly caramelized at the edges.
- 8Cool and Serve — Remove from the oven and let cool for 5 minutes. Slice and serve warm or at room temperature.
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. Her articles focus on nurturing emotional intelligence and creating a calm, connected family life.
