This puff pastry tomato tart is made with brie and fresh thyme. It assembles very quickly and makes a delicious appetizer for a last minute get together or you can pair it with a garden salad for a fabulous meal.
We are happy still over-flowing with fresh garden tomatoes, not that I’m complaining! Some summers we are hit or miss with our home garden. Luckily this year, we got tomatoes!
My family loves sweet summer tomatoes straight up or in salads. But a last minute dinner party had me spinning my wheels to make an appetizer for guests who were on their way.
I had my tomatoes and looked in the fridge. I found brie. YES! In the freezer, I always have some puff pastry hiding out in there. So, I quickly made this tomato puff pastry tart.
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Laura says :
Why this recipe works
- Simple: This tomato tart comes together pretty quickly, but you do have to wait 15 minutes for the puff pastry to thaw out. Only a few ingredients are needed, so choose the freshest summer tomatoes for the best flavor.
- Texture: Puff pastry makes a wonderful tart base. It is buttery, flakey, crispy and soft all at the same time!
- Flavor: Don’t let its simplicity fool you. This is so freaking good. We were fighting over that last slice. My garden tomatoes and fresh thyme really shined in this tart.
Ingredients you need
- Egg: You will need one egg for and a little water for the egg wash. This gives the crust a golden shine once baked.
- Puff pastry: You only need one sheet of thawed puff pastry. It takes about 15-30 minutes to thaw it out, so be sure to consider this in your timeline.
- Brie: You can use any kind of brie or camembert cheese for this tart. Keep the rind or remove it – it’s up to you.
- Tomatoes: This is a recipe where the tomatoes play the starring role, so choose tomatoes that are flavorful and gorgeous. You can use big fat heirloom tomatoes or small cherry-sized tomatoes.
- Fresh thyme: I prefer fresh herbs to dried, so try to use fresh thyme. You can also use fresh basil, rosemary or oregano.
- Salt and pepper
Step-by-step directions
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- Make the egg wash. In a small bowl, whisk together the egg and water and set aside.
- Form the tart. On a lightly floured surface, roll the puff pastry out to a large rectangle, about 14″x8″. Starting with one side of the sheet, brush edge with plain water and fold over toward the inside of your tart, forming a ½-inch border. Using a fork, press border edge seam into the tart. Repeat with the other 3 sides. Using a pastry brush, brush this outer border with the egg wash.
- Chill the dough. With a fork, pierce the inner base of the tart, where the filling will be placed. Place tart shell on a baking sheet lined with parchment paper and refrigerate for 20 minutes.
- Add the brie. Cut the brie into thin slices. and place on cold pastry dough, keeping the cheese inside the borders of the rectangle.
- Add tomatoes. Place sliced tomatoes over the cheese in one layer, overlapping slightly. Season with salt and pepper.
- Bake. Bake in the oven until pastry is golden brown, about 20 minutes. Remove from the oven and let tart rest 5 minutes in the pan, then place on a serving platter. Garnish with fresh thyme, slice and serve!
Recipe tips and FAQs
This tart makes a great appetizer or a small meal. Serve with a green salad and you have an incredible meal. Use all red tomatoes or make a rainbow using a variety of green, yellow, orange and red tomatoes.
Love brie as much as I do? Try it in these other unique recipes:
- Whipped brie with raspberry compote
- Pomegranate Brie en Croute (Baked Brie)
- Toasted Brie Sandwich with Caramelized Onions and Raisins
- Whole Wheat Pesto Pizza with Tomatoes and Brie
Storing/Freezing Instructions
TO STORE: The best time to eat this tomato tart is fresh out of the oven. As it sits, the crunchy puff pastry shell will soften. If you do end up with leftovers, I suggest wrapping in foil and store in the refrigerator up to 3 days. To reheat, place in a toaster oven and reheat at 400ºF for 5-10 minutes.
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Puff Pastry Tomato Tart
Ingredients
- 1 egg large
- 2 teaspoon water
- 1 puff pastry sheet thawed
- 8 oz brie
- 4 heirloom tomatoes sliced ¼-inch thick
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 teaspoon thyme fresh
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together the egg and water to form an egg wash. Set aside.
- On a lightly floured surface, roll the puff pastry out to a large rectangle, about 14 by 8 inches.
- Starting with one side of the sheet, brush edge with plain water and fold over toward the inside of your tart, forming a ½-inch border.
- Using a fork, press border edge seam into the tart. Repeat with the other 3 sides.
- Using a pastry brush, brush this outer border with the egg wash.
- With a fork, pierce the inner base of the tart, where the filling will be placed.
- Place tart shell onto the prepared baking sheet and refrigerate for 20 minutes.
- While tart dough is chilling, preheat oven to 400ºF.
- Cut the brie into thin slices. and place on cold pastry, keeping the cheese inside the borders of the rectangle.
- Place sliced tomatoes over the cheese in one layer, overlapping slightly.
Season with salt and pepper. - Bake in the oven until pastry is golden brown, about 20 minutes.
- Remove from the oven and let tart rest 5 minutes in the pan, then place on a serving platter.
- Garnish with fresh thyme, slice and serve!
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Exactly what I had in mind for a side with a sirloun an red wine. Tnx for sharing this great idea.
thanks for all those tips, very informative! Your tart looks so yummy! i'm gonna have to try it!
Well, now that I am back to nurturing my own blog, you have give me a different kind of food for thought. Hmmmmmmmm . . . am I professional when it comes to blogging? Good question. I will have to do some self-reflection on this front.
These a good tips. I don't if my blog is professional or not but to me it is not importantl but I know I am sincere and will not try to portray what I am not. Until now there is no intention to make money from blogging other than to meet with some great fellow bloggers and share the same passion in cooking and baking. All I know is, I enjoys sharing both my joy and my sadness with my readers, fellow bloggers, friends and family through my blog. Your tomato and brie tart looks delicious and I am a… Read more »
beautiful colourful tart
I love this post. Not many foodies talk about what happens behind the scenes (of course unless it is a bunch of us hanging out behind the scenes). Great tips.
The tart looks gorgeous too!
The tart? Yes, please.
You know, all of these tips really are common sense, although they are worth pointing out (because not everyone has common sense!). Twitter is a tough one for people, I think they view it as just chatting with friends. But it's so public, one has to beware of what they are saying!
Beautiful photo and very relevant information. It can't be said enough…
I enjoyed your recap almost as much as I enjoyed being on the panel! It's always interesting to read what people got out of a session. And if your professionalism is anything like that tart, you are rockin it.
What a great post- those are all great tips! It's so important to keep those things in mind! Your tomato and brie tart looks so yummy.
What a great post! I try to be professional and have a line when I blog. But I am new (only 4 months), so I definitely still have a lot to learn!
Linda, I've been home with the kids for over 10 years. Your talk reminded me of the obvious, but I needed to hear it. I know I'm not the only one in in your session that felt this way. Thanks for stopping by my blog!
Thanks so much for the nice recap of our session. I'm so glad you enjoyed it and got so much out of it. And nothing wrong with a little food eye candy in any post! I think I know what we are having for dinner!