Tomato Tart

Dear Kaki,

Little tasty tomatoes are having their final run of the season, I know.  And as a new-found appreciator of little tasty tomatoes, I’m hanging on as long as I can.

Also, Smitten Kitchen posted this recently and I had half of the ingredients on hand, so naturally I just faked the rest and hey, you know, this time it worked out great!  Yay, half-improvised dish being tasty!

(Also, Kaki, are you a puff pastry fan?  I am, big time.  I can just keep some in my freezer and be steps away from a sweet or savory dish anytime, it’s great.  I’m always happy to find a new puff pastry recipe to add to my arsenal!)

Tomato Tart

adapted from Smitten Kitchen

serves 3-4 as a meal, or 5-6 as an appetizer


  • 1 sheet of puff pastry, thawed (following thawing instructions on box) (save the other sheet in the box for another use)
  • 1 pint cherry tomatoes (or grape tomatoes, or whatever tiny tomatoes are in your store)
  • 1 glug olive oil
  • Several pinches salt (maybe 1/2 teaspoon, maybe less)
  • Several cranks freshly ground black pepper
  • 1/3 of a bunch of parsley, chopped
  • 3 green onions, thinly sliced

Directions, The Text Version:

Remove the puff pastry from its paper sleeve and unfold it, placing it flat on a lightly floured countertop.  Using a rolling pin*, roll the puff pastry out until it is, ideally, as large as your baking sheet.  Mine did not get that large, but it was close, maybe short an inch all around.

Place the rolled out puff pastry sheet onto a parchment-lined baking sheet.  Cover the puff pastry with another sheet of parchment, then cover that with pie weights**.  Bake in a 375*F oven for 25 minutes.

Remove the puff pastry from the oven, and gently smoosh flat any bubbles that have formed.***

In a medium bowl, toss the tomatoes with the olive oil, salt, and pepper.  Spread on an aluminum foil-lined baking sheet.  Heat the broiler in the oven.  Broil the tomatoes for 12-14 minutes, shaking the pan to move them around several times.

Remove tomatoes from oven.  Turn off broiler, and change oven temp to 425*F.  Use a slotted spoon to transfer the tomatoes onto the tart crust, spreading them evenly over it.  Sprinkle the chopped parsley and sliced green onions over the top of the tart.  Bake for 15 minutes, then let cool briefly before cutting into pieces.

Directions, The Picture-Adventure Version:

Roll out your puff pastry dough, put it on the parchment-line baking sheet, then cover in parchment and “pie weights.”


Bake at 375*F for 25 minutes, until you have this:


Carefully remove top layer of parchment and “pie weights.”  Gently smoosh flat any big bubbly areas:


Toss tomatoes with olive oil, salt, and pepper.  Turn on broiler.

Broil this:


for 12-14 minutes, until you have this:


Use a slotted spoon to spread broiled tomatoes over crust:


Take this:


Make it this:


Sprinkle over tart like this:


Bake at 425*F for 15 minutes.  Let cool slightly.  Eat multiple pieces.  Contemplate eating the whole thing.  Take picture instead:


This was really wonderful right out of the oven, and it reheated well in a toaster oven at work the next day, too.  Yay, leftovers!

Here’s to a great rest of the week, Kaki!



*Or the empty rum bottle you use in place of a rolling pin

**We’re par-baking here, and pie weights are made for that.  Plainly, um, I do not have any pie weights, see picture evidence above.  I’ve heard you can use dried beans or rice, but that seems a bit of a waste of food, to me.  Next time I’ll just hunt down more change.

***Next time, I might give the crust an egg-wash at this step and let it bake a few minutes more.  It just needed a little shine on the edges when the tart was done this time around.


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