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)
Cheese & Tomato Puff Pastry Tarts
- 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)
Ingredients (check list):
- 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
- Shaved Parmesan
- 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!
Quick 1 min demo!
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