Cheese Herb Tomato Tart
Experience the perfect blend of summer flavors with this irresistible Cheese Herb Tomato Tart, a stunning appetizer or light meal that’s as easy to make as it is impressive to serve. Featuring a flaky puff pastry base layered with creamy mozzarella, nutty Parmesan, and juicy cherry tomatoes, this tart is elevated with the aromatic duo of fresh basil and thyme. A golden egg-wash border adds a bakery-quality finish, while a drizzle of olive oil infuses the tart with Mediterranean charm. Ready in just 40 minutes, this versatile recipe is perfect for brunch, a casual gathering, or even a quick weeknight dinner. Serve it warm and watch as every bite delivers a delicious combination of cheesy indulgence, herby freshness, and tangy tomato goodness.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 cups Cherry tomatoes
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.25 cup Fresh basil leaves
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Olive oil
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly dust a clean surface with flour and roll out the puff pastry sheet to a 10x12-inch rectangle. Transfer it to the prepared baking sheet.
Using a sharp knife, score a 1-inch border around the edge of the puff pastry, being careful not to cut all the way through. Prick the interior section with a fork to prevent it from puffing up during baking.
In a small bowl, beat the egg and brush it over the border of the puff pastry for a golden finish.
Slice the cherry tomatoes in half and pat them dry with a paper towel to remove excess moisture.
Sprinkle the mozzarella and Parmesan cheeses evenly over the interior of the puff pastry, avoiding the border.
Arrange the tomato halves over the cheese layer, cut side up, slightly overlapping them if needed.
Sprinkle the fresh basil leaves, thyme leaves, salt, and black pepper over the tomatoes.
Drizzle the olive oil over the top for a glistening finish.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the cheese is melted and bubbly.
Allow the tart to cool for 5 minutes before slicing and serving. Garnish with additional fresh basil leaves, if desired.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 14.4 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1338 mg | 103% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
