Tomato tart with puff pastry and gorgonzola
This delicious puff pastry tomato tart is easy to make and vegetarian. It is also very easy to adjust to your liking. You will love this tart recipe!
Vegetarian tomato tart with juicy tomatoes
I love making simple savory tarts and this delicious tomato tart is defintely one of my favorites. It’s super easy to make and who doens’t love a pie with flaky pastry and delicious filling? I know I do!
What do you need to make this tomato tart?
- 1 sheet of puff pastry
- double cream
- grated cheese
- fresh basil for serving
- Pastry brush
- Parchment paper
- Olive oil
- Baking beans
I’ve used a baking tin of 22 cm in diameter, but you can use most sizes. Just make sure that your puff pastry is enough for covering the pie. And keep it mind that the pastry will shrink a little bit. Instead of puff pastry you can also make this with short crust pastry. I alternate between the two.
Making the tart
Now to make the tomato tart you start by heating the oven, as you need to blind bake the crust first. That ensures that it is cooked properly. You line the tart pan with the puff pastry dough and cover it with parchment paper. Then you weigh this down with baking beans. I sometimes use rice or regular dried beans. As long as it is ovenproof you can use what you want.
Now it’s time to make the filling for the tomato tart. That obviously needs tomatoes. You can use cherry tomatoes or heirloom tomatoes, if you can find those. Most important is that they are ripe tomatoes. It’s also perfectly fine to make a combination of tomatoes. I tend to use whatever is on hand and in season. You can use tomato slices or cut them into quarters or halves. Depending on the size of the tomatoes.
I also like to use green peas for this recipe. You take a small bowl and break the eggs. Mix this with the double cream and use dried herbs (such as Italians herbs or herbes de provence) or fresh herbs. Both will work, but just make sure that the fresh herbs don’t burn. Chives will work well, oregano (cut finely) or something along those lines. Season the egg mixture with salt and black pepper and set aside.
Once the tart is blind baked you take it out of the oven, brush with egg wash and you divide all the tomatoes over the bottom, as well as the green peas. Pour the egg mixture over the ingredients and divide the gorgonzola and the grated cheese over the top. You can use any kind of cheese you like. I love it with cheddar, parmesan cheese, gruyere cheese or mozzarella cheese. You can even change the double cream to cream cheese and mix that through the eggs for an even creamier result.
Once that is all done you place it back into the oven. I tend to place it on a large baking sheet, just in case something spills over.
Once it is golden brown and the filling is set, you can take it out and let it get to room temperature. Let it cool completely on a wire rack before slicing with a sharp knife. I like to serve it with fresh basil over the top.
The fun thing about this tomato tart is that it is very easy to make variations on the theme. You can add some dijon mustard through the cream mixture for instance to change the flavor of the filling. Like mentioned you can change the kind of cheese you use, but you can also add extra ingredients in the form of chicken slices or ham cubes. I also like to sometimes serve this with some slices of smoked salmon served over the top. I don’t bake the smoked salmon but place it on the tomato tart after baking.
You can also make small tomato tartlets of this recipe. You will use about 6 small tartlets of around 10 cm.
Also good to know is that it is easiest to use a tart tin with a bottom you can take out. Having said that; I have used regular ones before and they tend to come out perfectly. Just make sure you brush it well with olive oil before adding the puff pastry. These days you can buy store-bought puff pastry in one large round shape which is perfect for this tomato tart, but if you cannot find that, you can buy a block of puff pastry and roll it out with a rolling pin. That will work as well.
You can store the tomato tart for about 2-3 days in the fridge in an airtight container.
You can find the full details of the recipe in the recipe card.
Tomato tart with puff pastry
- 1 sheet puff pastry
- 3 eggs
- 100 ml double cream
- 1 tbsp Italian herbs dried
- 1 tsp chili flakes
- pepper and salt
- 200 gr cherry tomatoes
- 75 gr gorgonzola
- 75 gr grated cheese
- fresh basil for serving
- Preheat the oven to 200˚C (350˚F).
- Brush the tart tin with oil and line it with the puff pastry sheet. Prick a few holes with a fork in the pastry. Cover with baking paper and weigh it down with baking weights.
- Bake for about 20 minutes in the oven. While that is baking you make the filling.
- Mix the eggs with the double cream, chili flakes and the Italian herbs. Use pepper and salt to your liking. Cut the tomatoes in halves or quarters depending on their size.
- Once the tart is blind baked you take it out and divide the peas and the tomatoes over the bottom of the tin.
- Pour over the cream/egg mixture and divide the gorgonzola and the grated cheese over the top. Now bake for about 20 minutes or until golden and brown. Serve with the fresh basil.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.