Puff pastry tomato tart.

8 servings
20 min
25 min


Number of serving: 8
1 sheet of 17.3-ounce package Puff Pastry, thawed

1 pint cherry or grape tomatoes

1 cup shreded mozzarella cheese

2 tablespoons chopped basil or parsley

1 tablespoon olive oil

salt, pepper


  • Preheat the oven to 400 degrees F.
    Cut tomatoes in half and toss with oil, basil or parsley, salt and pepper.

    Unfold pastry sheet on a lightly floured parchment paper. Lay a sheet of plastic wrap on top of the pastry and with a rolling pin, gently roll the pastry sheet into 14 by 12 - inch rectangle.

    With a knife, score the puff pastry all along the sides, about 1/2 inch, brush with water (just sides) and fold, to make a border. Transfer the pastry with parchment papper to the baking sheet and dock with a fork.

    Sprinkle cheese on the pastry and top with tomatoes. (Make sure the cut side of the tomatoes facing up).

    Bake for 20 - 25 minutes.


Puff Pastry Tomato Tart., photo 1Puff Pastry Tomato Tart., photo 2Puff Pastry Tomato Tart., photo 3


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