u003cstrongu003eHow do you store tomato tarts?u003c/strongu003e

You can store tomato tarts in the refrigerator either wrapped in aluminum foil or in an airtight container for up to three days.

u003cstrongu003eHow do you reheat tomato tart?u003c/strongu003e

Tomato tarts can be reheated in the oven at a low temperature, around 350 degrees. Simply place the whole tart or slices of the tart on a pizza stone or sheet pan and bake until warmed through, about 5-10 minutes.

u003cstrongu003eCan tomato tarts be frozen?u003c/strongu003e

Yes! Place the tomato tart on a dish or sheet pan and freeze until solid. Then place in a freezer safe Ziploc bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350 degree oven before serving.

Easy Puff Pastry Tomato Tart

Name: Tomato Goat Cheese Tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French/American
Ingredients: 1 sheet of puff pastry, thawed; 1 egg, beaten; ½ cup homemade basil pesto; 8 oz. Lifeway Farmer Cheese; variety of tomatoes, sliced ½” thick; 2 teaspoons olive oil; Kosher salt; fresh cracked pepper

Tomato Goat Cheese Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This puff pastry tomato tart takes just 10 minutes to prep with only 6 ingredients and is the perfect easy appetizer or simple summer dinner to showcase all those ripe, juicy tomatoes you’ve picked from the garden! Frozen puff pastry makes this tomato tart a breeze to throw together!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Oven
Cuisine: French/American
Diet: Vegetarian

Ingredients

Scale

1 sheet of puff pastry, thawed
1 egg, beaten
1/2 cup homemade basil pesto
8 oz. Lifeway Farmer Cheese
variety of tomatoes, sliced 1/2″ thick
2 teaspoons olive oil
Kosher salt
fresh cracked pepper

Instructions

Preheat oven to 400 degrees.
Unfold puff pastry dough on a lightly floured surface. Gently pinch the seams together and then roll the dough just a bit thinner, into a rectangle.
Score a crust around the edge of the puff pastry about an inch wide.
Brush the crust with egg wash.
Spoon farmer cheese in an even layer across the puff pastry crust.
Drizzle with half the pesto.
Add sliced tomatoes, gently pushing them into the farmer cheese, overlapping them slightly.
Drizzle tomatoes with olive oil and sprinkle with salt and pepper.
Bake tomato tart for 25-30 minutes or until the puff pastry crust is dark golden brown on the bottom and cooked through.
Drizzle with remaining pesto and enjoy!

baking sheet

Buy Now →

Notes

The best way to thaw puff pastry is in the fridge overnight. This will allow the puff pastry to slowly thaw and become pliable while still staying cool. If you forget to thaw it the night before, you can set the puff pastry sheet out on your counter and let it thaw for 20-40 minutes.
It’s best to work quickly when assembling this tart because if the puff pastry gets too warm before going in the oven, it won’t puff up! The puff pastry needs to be cold when it’s baked in order to get that signature puffy texture and flakiness. If you’ve been working with the puff pastry tart for too long during assembly, feel free to pop it back into the fridge for 15 minutes to let it cool off again before baking.
Add fresh herbs if you’d like! I love to add fresh basil but you could also use fresh parsley or fresh thyme instead as well.

Nutrition

Serving Size:
Calories: 392
Sugar: 2.2 g
Sodium: 704.5 mg
Fat: 28.9 g
Saturated Fat: 8.2 g
Carbohydrates: 17.9 g
Fiber: 1.3 g
Protein: 15.3 g
Cholesterol: 43.7 mg

Tomato Goat Cheese Tart

Ingredients

Instructions

Equipment

Notes

Nutrition