Puff Pastry Tomato Tart


ttThis is probably one of the most beautiful things that I have made in some time. A light, golden-brown puff pastry filled with mozzarella, pesto, blistered tomatoes and fresh herbs. The recipe looks a bit daunting — home-made pesto and a multi-step process. However, once you get the puff pastry in the oven it moves along quite nicely. This dish makes a striking presentation at a brunch or dinner buffet – the bright red and green colors give a festive, holiday look to the table. Wonderful warm or at room temperature.



For the Puff Pastry Tomato Tart:

  • 2 sheets frozen pastry puff sheets (thawed but chilled)
  • 8 ozs sliced mozzarella
  • 1/2 cup pesto (see below or HERE for traditional basil pesto)
  • 6 cups cherry tomatoes
  • 3 tbsps extra-virgin olive oil
  • pepper
  • salt
  • 1 tbsp fresh oregano (finely chopped)
  • 1 tbsp fresh chives (finely chopped)
  • 2 tbsps flat leaf parsley (finely chopped)

For the Macadamia Nut Pesto:

  • 2 garlic cloves (medium)
  • 2 cups fresh basil (about 2 basil plants)
  • 1/4 cup macadamia nuts
  • 3/4 cup parmigiano reggiano cheese (grated)
  • salt (to taste)
  • 1 pinch red pepper flakes
  • 4 tbsps olive oil


  1. Heat the oven to 375° F. Line a 15″ x 10″ rimmed baking pan with parchment paper.
  2. Use a rolling pin to adjust the size of the puff pastry.  You want the two sheets of puff pastry to cover the bottom & sides of  the baking sheet once they are laid side-by-side. Press the dough into the bottom & sides of the pan.
  3. Using a paring knife, lightly score a border where the bottom of the dough meets the sides. Trim any pastry dough that is hanging over the edge of the pan.
  4. To prevent the bottom of the tart from puffing up, use a fork to prick the bottom all over.  Since you scored a border, the sides should still puff up. Line the bottom and the sides with parchment paper and place dried beans on top.
  5. Bake for 20-25 minutes, or until edges are golden. Remove the beans and the parchment paper.
  6. Add slices of mozzarella cheese and top with pesto. Bake for 10-15 minutes or until the cheese is melted. Remove the tart from the oven and set aside.
  7. Heat oven to a broil and move the rack so that it is right under the element.
  8. Place the tomatoes in a big bowl and mix with olive oil.  Season with salt and pepper to taste.
  9. Place the tomatoes on a rimmed baking sheet and broil 10-15 minutes or until the tomatoes start to blister.
  10. Remove the tomatoes from the oven and reduce the heat to 425°.
  11. Finely chop the oregano, chives and parsley.
  12. Spread the tomatoes out in an even layer on top of the cheese and pesto. Sprinkle the herb mixture on top.
  13. Bake for about 10-15 minutes. Allow the tart to cool slightly before serving.

~from TheRoadToHoney.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s