Rustic Tomato Tart
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Made with store-bought puff pastry, this rustic tomato tart features sliced tomatoes, blue cheese, caramelized onions, and a spicy homemade tomato jam. Use ripe tomatoes and herbs from the garden for a bright summer weeknight dinner!
Sweet, spicy, and perfectly tomato-y, this tomato tart reminds me of a fancy grown-up pizza. With fresh summer produce piled high atop a flaky puff pastry crust, 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. Just like my mushroom tart and asparagus tart, a square of this cheese and tomato tart pairs 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.
Key Components
- Caramelized Onions – In addition to fresh tomatoes, the star player in this tart is two white onions, caramelized “low and slow” on the stovetop. The onions will take at least an hour to fully caramelize. If you want to work ahead or will be short on time. on baking day, you can caramelize the onions up to 24 hours in advance, scoop into an airtight container, and refrigerate until ready to use.
- Tomato Jam – Made with fresh tomatoes, tomato paste, ketchup, brown sugar, and spices, the homemade tomato jam truly takes this recipe to the next level. When preparing the jam, you want to keep cooking until the tomatoes partially break down, but not mushy—you’re aiming for chunky jam, not perfectly smooth sauce. If you enjoy extra heat, 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. And 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 is well worth the 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, color, or variety you’d like. Heirloom tomatoes are lovely in this recipe. Adapt the quantity as required depending on 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 using cherry tomatoes rather than full-size). Ideally, you’re aiming for a solid layer of tomatoes, with just enough room to see the jam and onions peeking through in a few spots.
- Puff Pastry – Store-bought offers the fastest and easiest option, but feel free to make your own if you’d like. Remember that if you’re using frozen (rather than refrigerated) pastry, you’ll need to allow time for it to thaw according to the package directions before rolling, topping, and baking. And if it comes in a package of two, save the other sheet to make my butternut squash tart or my beetroot and feta tart!
- Cheeses – For the 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. And Parmesan or Parmigiano Reggiano will both work for the hard cheese. I’ve tested the recipe both ways, and enjoyed both equally! remember to 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. Do not use dried herbs; they lack the flavor and color of fresh. Instead, replace the herbs indicated in my recipe with whatever fresh herbs you have available in the garden or the local market.
Tips, Tricks, and Variations
- Keep an eye on the pot. Cooking the jam will take about fifteen minutes, and you do not want to walk away from the stovetop, even if it’s tempting to multitask. Stir frequently with a heat-proof spatula (Rubbermaid is my go-to!) If left unattended, the jam will scorch the bottom of the pan.
- Use pre-made pastry. One of the most important things I learned at pastry school is that very few restaurants and bakeries make their own puff pastry in-house—even they use frozen! So don’t feel bad about starting with a sheet of store-bought puff pastry. It’s an efficient way to save time, allowing you to produce a professional-looking tart in under an hour. In the United States, Pepperidge Farm makes good frozen puff pastry; in the UK I prefer to work with the Sainsbury’s store brand.
- Don’t skip the “tomato draining” step. 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.
- Employ a sharp slicing tool. You’ll need a chef’s knife, pizza cutter, or kitchen shears to cut the finished tart. You can slice the rectangle into 4-6 larger squares for dinner, or tinier pieces for an appetizer rather than a main course.
- Egg wash the sides only. When applying the egg wash, brush the sides of the pastry only, rather than the thin edge. Egg-washing the thin part can make the layers to stick together, so the puff pastry won’t “puff” as it bakes.
- 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!
Rustic Tomato Tart
- Total Time2 hours
- Yield1 9 x 14-inch tart 1x
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)
250-300 grams onions, peeled and sliced into thin rings (2 medium onions, or 1 large onion)
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, or 1 large tomato)
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 if large (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 fine sea salt.
Reduce heat and simmer 10-15 minutes or until tomatoes partially break down. Jam will look thick and chunky.
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.
Arrange sliced tomatoes on a paper towel-lined plate. Pat the tops with a second towel to remove some of the excess moisture.
With a rolling pin, roll puff pastry to approximately 10 x 14 inches. Trim edges with a sharp chef’s knife to form an even rectangle. Arrange on prepared tray.
With a small stepped palette knife or a rubber spatula, spread tomato jam evenly over the surface of the pastry, allowing a 1-inch border around all edges.
Arrange sliced tomatoes on top of the jam.
Scatter with the caramelized onions.
Top with the blue cheese.
Add the 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 – 35 minutes, or until puff pastry is deeply golden brown, with tomato jam bubbling at the edges.
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 2 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
Make-Ahead and Storage Suggestions
To work ahead: 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.
To freeze: 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, unappealing texture.
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!
