Tomato Brie Puff Pastry Tart

This tomato brie puff pastry tart assembles very quickly and makes a delicious appetizer for a last minute get together. Pair with a garden salad and you have 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 puff pastry tart.

Why this recipes is so awesome

This tomato tart comes together pretty quickly, which works for me since I had people on their way over to my house. I did have to wait for the puff pastry to thaw out, but that took about 15 minutes before it was soft enough to work with.

Once the puff pastry was ready, I was able to get this prepared and baked in 30 minutes. Even if you don’t have guests rushing to your house, there is something to be said about easy peasy recipes!

This tart makes a great appetizer or a small meal. Serve with a green salad and you have an incredible meal.

Don’t let its simplicity fool you. This is so freaking good. We were fighting over that last slice.

I love my tomatoes….

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 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.
• Heirloom tomatoes: This is a recipe where the tomatoes play the starring role, so choose tomatoes that are flavorful and gorgeous.
• Fresh thyme: I prefer fresh herbs to dried, so try to use fresh thyme. You can also use fresh basil or oregano instead.
• Salt and pepper

Step-by-step directions

1. In a small bowl, whisk together the egg and water to form an egg wash. Set aside.

2. 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.

2. 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.

3. While tart dough is chilling, preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.

4. Cut the brie into thin slices. and place on cold pastry, keeping the cheese inside the borders of the rectangle.

5. Place sliced tomatoes over the cheese in one layer, overlapping slightly. Season with salt and pepper.

6. 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

Use all red tomatoes or make a rainbow using a variety of green, yellow, orange and red tomatoes.

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Yield: 9 servings

Tomato Brie Puff Pastry Tart

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This tomato brie puff pastry tart assembles very quickly and makes a delicious appetizer for a last minute get together. Pair with a garden salad and you have a fabulous meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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

1. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, whisk together the egg and water to form an egg wash. Set aside.
3. On a lightly floured surface, roll the puff pastry out to a large rectangle, about 14 by 8 inches.
4. 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.
5. Using a fork, press border edge seam into the tart. Repeat with the other 3 sides.
6. Using a pastry brush, brush this outer border with the egg wash.
7. With a fork, pierce the inner base of the tart, where the filling will be placed.
8. Place tart shell onto the prepared baking sheet and refrigerate for 20 minutes.
9. While tart dough is chilling, preheat oven to 400ºF.
10. Cut the brie into thin slices. and place on cold pastry, keeping the cheese inside the borders of the rectangle.
11. Place sliced tomatoes over the cheese in one layer, overlapping slightly.
    Season with salt and pepper.
12. Bake in the oven until pastry is golden brown, about 20 minutes.
13. Remove from the oven and let tart rest 5 minutes in the pan, then place on a serving platter.
14. Garnish with fresh thyme, slice and serve!

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 242mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 7g

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