Easiest Tomato Tart

Easiest Tomato Tart

Let’s pretend it’s still summer, okay? Just for one last weekend? Actually, it’s exactly what the SPC gang is doing. We’ll be headed up to Laura’s cottage tomorrow evening to spend the weekend shooting our  cook book’s final outdoor story. Any prayers for good weather you feel like making would be so appreciated! Otherwise we may be freezing our butts off trying to look cute in shorts and t-shirts. They can air brush out our blue lips and goose bumps, right?

Good weather or not you can still be cooking like it’s fine summer weather with all the good things at the market. I’ve been wanting to share this dead simple recipe before all of those gorgeous local tomatoes go away for the year. Start to finish this tomato tart takes about half an hour and it’s good as a lazy weekday dinner if you added a salad or it would make a great little starter if you cut the pieces a bit smaller. I used a combination of mozzarella and parmesan but gruyere and parm would be good, too. The tart is lighter and flakier than a regular pizza but my kids still thought they’d lucked out into a mid-week pizza night when I made this. Let me know if you try it!

photos by Sidra Syed

Easiest Tomato Tart


  • 1 sheet of puff pastry
  • 2 Tbsps olive oil, approximately
  • 1 pint of cherry tomatoes
  • 1/4 cup chopped fresh herbs (I used parsley and basil but thyme and rosemary would be nice, too)
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste


Preheat oven to 400 degrees.

Most puff pastries come in a package with two sheets of dough and you'll only need one.

Put the other one back in the freezer for another time.

Tear off a good-sized sheet of parchment paper, say 16 or 18 inches long.

Lightly flour the paper and use a rolling pin to roll out the pastry into an approximately  an 8 by 12 inch rectangle.

Use a fork to poke holes all over the dough.

Now take a small, sharp knife and create a border about 1/2 inch in, all around the rectangle.

Careful not to cut all the way through!

Drizzle the oil over the pastry.

Now scatter the cheese. Place tomatoes on top.

Sprinkle your herbs on top and add a pinch of salt and pepper.

Place in a hot oven for 20 to 25 minutes until the pastry is golden and the cheese is bubbling.

Allow to cool slightly before cutting.




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1 Comment

  1. Lynne Lopes
    September 15, 00:46 Reply

    It looks yummy! I would have to make the dough gluten free though. I’ve been wondering what to do with so many cherry tomatoes from the garden…what a great idea! ps parchment paper is the best!

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