Cheese & Tomato Puff Pastry Tarts

These Cheese and Tomato Tarts are perfect for a quick and easy lunch, or even served as finger food at a gathering. They’re easy to make and bursting with flavour!

Cheese and Tomato Puff Pastry

Cheese and tomato is a match made in heaven and this recipe celebrates that fact in all its glory. But when you add pastry into the equation things just get all that much more delicious 😋

What type of Tomato to use?

For this recipe you’ll want to use Beef Tomatoes (or Beefsteak in the US). These are awesome because they’re so darn big! This way you’ll get more of a ‘handheld’ tart, as opposed to finger food style tarts. You can use regular sized tomatoes, or even cherry tomatoes, you’ll just end up with smaller tarts.

What Cheese to use?

Here I use a 50/50 combo of ricotta and goats cheese. Both of these are awesome because they’re soft enough to spread, but they also keep their soft & spongy texture as they bake. Firmer cheeses tend to result in a dryer tart which isn’t ideal.

What Pastry to use?

Pre-rolled puff pastry is a winner for something as simple as this – I don’t know about you, but the thought of making homemade puff pastry sends shivers down my spine 😂

Process shots: add goats cheese, ricotta and s&p to a small bowl (photo 1), mix to combine (photo 2), place tomato on chopping board and flip on side (photo 3), slice into disks (photo 4), roll out puff pastry and slice around small bowl (photo 5), repeat 5 more times (photo 6).

Cheese and Tomato Tarts

Once you’ve sliced the pastry into circles you’ll want to crimp around the edges. This will ensure none of the cheese seeps out as it bakes. From there it’s just a case of plonking on the tomato & seasoning. Then just drizzle with oil, brush the edges with egg wash and bake!

Can I prep these ahead of time?

Absolutely! Just leave off the seasoning otherwise it’ll draw out moisture from the tomato and cause the pastry to go soggy. Also leave off the egg wash until just before going in the oven.

Process shots: crimp pastry (photo 1), spread cheese in the middle (photo 2), add tomato seasoning, oil, egg wash then bake (photo 3).

Serving Tomato Cheese Tarts

Once they’re baked you can serve them as they are, but I like to take things a little further and add parmesan and pesto. This really takes them to new heights of deliciousness!

Can I make these ahead of time?

You can bake them right through, allow them to cool and store in the fridge. From there they work great straight out the fridge, at room temp or reheated in the oven!

What to serve with cheese and tomato tarts?

If I’m feeling ‘light’ (I won’t say healthy, that was already ruined when we added pastry into the equation 😂) I’ll go for a rocket/arugula side salad. Usually just rocket/arugula, red onion, pine nuts, parmesan and balsamic vinaigrette. Or to make it into more of a lunch meal throw in some Avocado Fries, French Fries or Potato Wedges!

Process shots: allow to cool slightly (photo 1), add parmesan (photo 2), drizzle over pesto (photo 3).

And there we have it! Your new favourite way to enjoy puff pastry 😋

If you’re looking for another delicious way to use puff pastry check out my Cheese and Bacon Turnovers!

For more similar recipes check out these beauties too:

Easy Puff Pastry Recipes

• Puff Pastry Pinwheels
• Pizza Pockets
• Potato, Cheese and Onion Pasties
• Cheese and Prosciutto Twists
• Sausage, Bean and Cheese Melts

Alrighty, let’s tuck into the full recipe shall we?!

How to make Cheese and Tomato Tarts (Full Recipe & Video)

5 from 2 votes

Cheese and Tomato Puff Pastry Tarts

By: Chris Collins

These Cheese and Tomato Tarts are perfect for a quick and easy lunch, or even served as finger food at a gathering. They're easy to make and bursting with flavour!

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 6 tarts

SaveSaved Pin Recipe Comment Print Recipe

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Equipment

• Large Greased Baking Tray
• Small Pot/Mixing Bowl (for cheese)
• 4.5"/12cm Cookie Cutter or Small Bowl (something slightly larger than tomato slices)
• Sharp Knife & Chopping Board
• Brush & Bowl (for egg wash)
• Spatula/Turner

Ingredients 

1x2x3x

Tarts

• ▢ 1 sheet of Pre Rolled Puff Pastry (see notes)
• ▢ 2 Beef Tomatoes (Beefsteak in US)
• ▢ 3.5oz / 100g Goats Cheese
• ▢ 3.5oz / 100g Ricotta
• ▢ 1 Egg, beaten for egg wash
• ▢ Extra Virgin Olive Oil, as needed
• ▢ Salt & Black Pepper, to taste

To Serve

• ▢ Shaved Parmesan
• ▢ Pesto

Cook ModePrevent your screen from going dark

Instructions 

• Cheese: In a small bowl combine goats cheese, ricotta and a pinch of salt and pepper (to taste). Place to one side.
• Tomatoes: Place tomato on its side on a chopping board (root facing the wall, NOT up/down). Slice the ends off, then slice the middle into 3 disks (approx 3/4" thick). Repeat with 2nd tomato then place to one side.
• Puff Pastry: Slice puff pastry into 6 disks that are slightly larger than the tomato slices. Crimp around the edges, spread in the cheese mixture then top with a tomato slice. Drizzle with extra virgin olive oil, sprinkle with a good pinch of salt and pepper then place onto a greased baking tray.
• Bake: Brush egg wash around the edges of the tarts, then bake in the oven at 200C/390F for 20mins or until the pastry is golden.
• Serve: Sprinkle over parmesan then drizzle with pesto. Enjoy!

Video

Notes

a) Puff Pastry - The size of the pastry I use (before dividing) is 14"x9" (35.5cmx22cm). The weight (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.

b) Tomatoes/Size - You can use regular sized tomatoes, or even sliced cherry tomatoes and make smaller tarts, just slice the pastry accordingly!

c) Make Ahead - You can prep these to the point of putting in the oven, then tightly cover and place in the fridge. Just leave off the seasoning on the tomato (salt draws out moisture and will cause the tarts to go soggy as they rest). Also leave off the egg wash and brush on just before baking. If you want to completely bake them, just allow to cool then cover in the fridge. From there either serve cold or room temp, or reheat in the oven at 180C/356F until the pastry crisps up again.

d) Calories - based on just the tarts (no pesto/parmesan), assuming 1/2 tsp extra virgin olive oil is drizzled on each tart. Calories for 1 tart (assuming 6 are made).

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 397kcal | Carbohydrates: 26.92g | Protein: 9.35g | Fat: 28.32g | Saturated Fat: 9.252g | Polyunsaturated Fat: 3.044g | Monounsaturated Fat: 14.573g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 226mg | Potassium: 198mg | Fiber: 1.5g | Sugar: 2.03g | Vitamin A: 750IU | Vitamin C: 8.3mg | Calcium: 69mg | Iron: 1.92mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Tomato Tart recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!