Easy Puff Pastry Tomato Tarts – Flaky, Savory & Delicious
Ever stare at a pack of puff pastry and a handful of tomatoes wondering what to make? These puff pastry tomato tarts are my go-to when I want something that looks fancy but is actually super easy.
Crispy, cheesy, and loaded with fresh tomato flavor, they’re the kind of thing you can throw together for brunch, lunch, or even a snack and still feel like you’ve made something special.
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f you’re looking for an easy yet impressive dish that tastes like summer in every bite, these puff pastry tomato tarts are it. With golden, buttery layers of puff pastry, juicy cherry tomatoes, melty mozzarella, and a sprinkle of herbs, they hit the perfect balance of light and satisfying.
How to Make Puff Pastry Tomato Tarts
Here are the ingredients you need to make these puff pastry tomato tarts, plus step by step instructions for how to make them.
Ingredients
- 2 sheets puff pastry dough
- 1 egg whisked with 1 Tbsp water
- 1 pint cherry tomatoes washed and sliced in half
- 1 tsp olive oil
- Salt & Pepper
- 1 cup Mozzarella cheese
- 1 tsp Italian seasoning
- 2-3 leaves of fresh basil, cut into thin strips
Step by Step Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tomatoes in half and cut the basil into thin strips or ribbons (also known as a chiffonade if you’re feeling fancy).
3. Roll out the puff pastry sheets and cut each one into 9 even squares.
4. Gently score a smaller square inside each piece using a butter knife (leave about a ¼-inch border). Then, poke the center a few times with a fork to keep it from puffing too much. Arrange the squares on your prepared baking sheet.
5. In a small bowl, beat the egg with a splash of water to make an egg wash. Brush it over the tops and edges of each pastry square for that golden finish.
6. In a separate bowl, toss the tomato halves with olive oil, a pinch of salt, and black pepper.
7. Sprinkle the shredded mozzarella to the center of each pastry square, followed by a dash of Italian seasoning. Then place 3-4 tomato halves on top of the cheese, cut side facing up.
8. Bake in the oven for 13-15 minutes or until the pastry is puffed and golden and the cheese is melty.
9. Once out of the oven, top each tart with a few fresh basil strips for a pop of color and flavor.
10. Serve warm or at room temp.
These little tomato tarts are always a hit at my house – no leftovers, ever. They’re simple enough for a weekday but still feel a little special. Whether you’re serving them up for guests or just using up extra tomatoes, this is one of those recipes you’ll find yourself making again and again.
More Snack Bites
- Chili Lime Shrimp Cups
- Lil Smokies Tater Tot Bites
- Cheddar Cheese Taco Cups
- Pigs in a Blanket
- Air Fryer Bacon Wrapped Dilly Bites
- Easy Zucchini Tots
Puff Pastry Tomato Tarts
Ingredients
- 2 sheets puff pastry dough
- 1 egg whisked with 1 Tbsp water
- 1 pint cherry tomatoes, washed and sliced in half
- 1 tsp olive oil
- Salt & Pepper
- 1 cup Mozzarella cheese
- 1 tsp Italian seasoning
- 2-3 leaves of fresh basil, cut into thin strips cut into thin strips
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Cut the tomatoes in half and cut the basil into thin strips or ribbons (also known as a chiffonade if you’re feeling fancy).
- Roll out the puff pastry sheets and cut each one into 9 even squares.
- Gently score a smaller square inside each piece using a butter knife (leave about a ¼-inch border). Then, poke the center a few times with a fork to keep it from puffing too much. Arrange the squares on your prepared baking sheet.
- In a small bowl, beat the egg with a splash of water to make an egg wash. Brush it over the tops and edges of each pastry square for that golden finish.
- In a separate bowl, toss the tomato halves with olive oil, a pinch of salt, and black pepper.
- Sprinkle the shredded mozzarella to the center of each pastry square, followed by a dash of Italian seasoning. Then place 3-4 tomato halves on top of the cheese, cut side facing up.
- Bake in the oven for 13-15 minutes or until the pastry is puffed and golden and the cheese is melty.
- Once out of the oven, top each tart with a few fresh basil strips for a pop of color and flavor.
- Serve warm or at room temp.
