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Original post published July 8th, 2019. Post last updated on April 23rd, 2024.
Made with store-bought puff pastry, this rustic tomato tart features sliced tomatoes, blue cheese, caramelized onions, and a spicy homemade tomato jam. Utilize ripe garden tomatoes and herbs from the garden for a fresh and bright summer weeknight dinner!
Why Make This Rustic Tomato Tart?
Sweet, spicy, and perfectly tomato-y, this tomato tart reminds me of a fancy grown-up pizza. With fresh summer produce piled high on top of flaky puff pastry, this recipe offers a tasty way to use up a surplus of home-grown garden tomatoes or the contents of a tomato-heavy CSA share box.
Hot from the oven, a few slices of this cheese and tomato tart pair nicely with a fresh green salad and a glass of white wine for a light dinner. Or, cut the tart into smaller squares for a brunch, party, or open house appetizer. I also like to eat the leftovers cold for breakfast or lunch.
Tomato Tart Ingredients
The key components in this rustic tomato tart recipe include:
- Caramelized onions – Two white onions, caramelized “low and slow” on the stovetop. See my notes below.
- Tomato jam – The homemade tomato jam adds a smoky, spicy element you won’t get from plain tomato sauce. The jam takes a few minutes to make, but trust me, it’s worth the extra effort!
- Tomatoes – I’ve used a mix of vine-ripened red tomatoes and red and yellow cherry tomatoes, but you can use any size, shape, or color you’d like.
- Puff pastry – Store-bought offers the fastest and easiest option, but feel free to make your own if you’d like.
- Blue cheese – I used Stilton, but something like Gorgonzola or Roquefort will also work. For a shortcut, opt for blue cheese crumbles instead of a wedge of cheese.
- Parmesan cheese – Or Parmigiano Reggiano. I’ve tested the recipe both ways, and they’re both great. Keep some extra grated cheese on hand for garnishing and serving the tart.
- Fresh herbs – I used basil, rosemary and parsley, but you can also add chopped thyme or oregano to the mix.
Caramelizing the Onions
If you’ve never caramelized onions, this recipe offers the perfect opportunity to learn! You’ll discover that this staple kitchen technique is not difficult to master, but it is time-consuming. You’ll need to allow about an hour for the onions to fully caramelize.
To do so, start by peeling the onions and using a sharp chef’s knife to slice them into thin rings:
Then, melt the butter in a saucepan, add the onion rings, and cook over very low heat, stirring occasionally with a spatula. (If the pan seems dry, add a few tablespoons of water as needed). Keep going until your onions look something like this:
If you want to work ahead, you can caramelize the onions up to 24 hours in advance. See my make-ahead suggestions below.
Preparing the Tomato Jam
Made with fresh tomatoes, tomato paste, ketchup, brown sugar, and spices, the homemade tomato jam truly takes this tart recipe to the next level.
When preparing the jam, you want to keep cooking until the tomatoes partially break down, but not until they’re entirely mushy. You’ll still see a few pieces of tomato remaining—you’re aiming for chunky jam, not perfecly smooth like tomato sauce.
Cooking the jam will take about fifteen minutes, and I recommend keeping a close eye on the pot the entire time. Keep stirring frequently with a heat-proof spatula (Rubbermaid is my go-to!) If left unattended, the jam will scorch the bottom of the pan.
If you enjoy extra heat, I substitute sriracha or sriracha ketchup for the plain ketchup, and/or increase the amount of chili flakes. You can also add ground cayenne pepper to taste.
If you don’t have time to make it from scratch, you can use a store-bought tomato jam. But, preparing the jam yourself only takes a few minutes (and can be done in advance—see my tips below) and makes a big difference in the finished tart.
Making This Puff Pastry Tomato Tart Your Own
This tart recipe allows plenty of room for experimentation, so feel free to adapt to suit the the ingredients available to you. You can vary the herbs (I used fresh basil, rosemary, and parsley, but sage, thyme, and oregano will also work), change up the cheese (I love blue, but I know not everyone is a fan), or swap in sriracha instead of ketchup for a spicier jam.
You can also use any size, shape, color, or variety of tomatoes you’d like. You’ll want to adapt the quantity depending on the size of the tomatoes you’ve chosen (too many large tomato slices will make your tart thick and soggy, whereas you’ll need more than indicated if opting for cherry tomatoes rather than full-size). Ideally, you want a solid layer of tomatoes on the tart, with just enough room to see the jam and onions peeking through in a few spots.
Tomato Tart Recipe Tips and Tricks
I used a sheet of store-bought puff pastry to prepare my tomato tart. The pre-made stuff makes a great time saver, so it’s easy to produce a professional-looking tart in under an hour. (If you’re using frozen pastry rather than refrigerated, be sure to allow enough time to defrost it prior to baking.) In the United States, Pepperidge Farm makes decent frozen puff pastry; in the UK I prefer to work with the Sainsbury’s store brand.
Don’t skip the “tomato draining” step indicated in the recipe below. I recommend slicing the larger tomatoes and placing them on a paper towel-lined plate to remove some of the moisture. Doing this helps to prevent a soggy tart.
You’ll need a sharp chef’s knife, pizza cutter, or kitchen shears for serving your homemade tomato tart. You can slice the rectangle into 4-6 larger squares for dinner, or tinier pieces if planning to enjoy as an appetizer rather than a main course.
When applying the egg wash, do your best to brush the sides of the pastry only, rather than the thin edge at the top. Egg-washing the thin edge can cause the layers to stick together, so the puff pastry won’t “puff” as much as it bakes.
And finally, plan ahead! While the actual baking and assembly steps in this recipe require a minimal time commitment, the onions take about an hour to fully caramelize, and you’ll need an additional twenty minutes or so to prepare the tomato jam. Luckily, both of these ingredients can be made ahead of time—see my suggestions below!
Make-Ahead and Storage Suggestions
If you’ll be short on time on the day you plan to bake your tomato tart, I suggest preparing the key components (caramelized onions and tomato jam) in advance. Both of these can be made up to 24 hours ahead of time, transferred to an airtight container, and stored in the refrigerator until you’re ready to bake and assemble the tart.
If you have leftovers, wrap the slices in foil and store them in the refrigerator for up to two days. You can leftovers cold (they’re great for breakfast or lunch!) or gently reheat in a 350° F / 176° C oven for 10 minutes, or until warmed through. I do not suggest re-warming puff pastry in the microwave; microwaved puff pastry takes on a chewy texture, which isn’t overly appealing.
Other savory puff pastry recipes you might enjoy:
Anchovy Sticks
Lattice Pastry with Cheese and Caramelized Onions
Puff Pastry Twists
Asparagus Puff Pastry Tart
Savory Pithivier
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Rustic Tomato Tart
- Total Time: 2 hours
- Yield: 1 9 x 14-inch tart 1x
Description
A rustic tomato tart recipe featuring puff pastry base, sliced tomatoes, blue cheese, caramelized onions, and homemade tomato jam.
Ingredients
Caramelized Onions:
30 grams unsalted butter (2 tablespoons)
300 grams onions, peeled and sliced into thin rings (2 medium onions)
Tomato Jam:
10 milliliters olive oil (1 tablespoon)
40 grams tomato paste (2 tablespoons)
15 grams ketchup, or sriracha (1 tablespoon)
150 grams ripe red tomatoes, chopped (2 medium tomatoes)
15 grams light brown sugar (1 tablespoon, packed)
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
Generous pinch fine sea salt
15 milliliters lemon juice (1 tablespoon)
Tart:
200 grams ripe tomatoes, thinly sliced (2 large, or 3 medium tomatoes)
1 sheet puff pastry, thawed according to package directions if frozen
60 grams blue cheese, crumbled (2 1/4 ounces)
125 grams cherry tomatoes, halved (12–14 tomatoes)
15 grams Parmesan or Parmigiano Reggiano cheese, grated (2 tablespoons), plus more to garnish
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 egg, lightly beaten
2–3 tablespoons chopped fresh herbs (I used a mix of basil, rosemary and parsley)
Instructions
Caramelized Onions:
Melt the butter in a large saucepan.
Add the sliced onions.
Cook over low heat, tossing occasionally with a spatula, for 1 hour or until onions are soft, sweet, and golden brown.
Tomato Jam:
In a small saucepan, heat the olive oil on the stovetop over medium heat.
Add the tomato paste and ketchup and cook for 1-2 minutes, stirring occasionally with a heat-resistant spatula.
Stir in the chopped tomatoes, brown sugar, garlic powder, paprika, red pepper flakes, and salt.
Reduce heat and simmer until tomatoes partially break down, about 15 minutes.
Remove from heat and transfer to a bowl. Whisk in the lemon juice.
Set aside to cool.
Tart:
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
Place sliced tomatoes on a paper towel-lined plate to remove some of the moisture.
Unroll puff pastry on prepared tray.
With a rubber spatula, spread tomato jam evenly over the surface of the pastry, allowing a 1-inch border around all edges.
Place sliced tomatoes on top of the jam.
Scatter with the caramelized onions.
Top with the blue cheese.
Add the halved cherry tomatoes.
Sprinkle with grated Parmesan and red pepper flakes. Season with salt and pepper.
Fold the pastry around the filling, using your fingertips to seal the edges.
With a fork, crimp the edges of the pastry.
Brush the pastry with the beaten egg.
Bake in preheated oven for 25 – 30 minutes, or until puff pastry is deeply golden brown.
Sprinkle with chopped herbs. Garnish with additional Parmesan, if desired.
Slice into squares. Serve hot.
Wrap leftover tomato tart in foil and store in the refrigerator for up to two days. Eat leftovers cold, or gently reheat in a 350° F oven for 10 minutes, or until warmed through.
- Prep Time: 25 minutes
- Caramelizing Time: 1 hour
- Cook Time: 25-30 minutes
- Category: Pies and Tarts
- Method: Oven
- Cuisine: Dinner