Description
This Puff Pastry Tomato Tart is a delicious and elegant appetizer or light meal featuring flaky puff pastry layered with creamy Boursin cheese, ripe tomatoes, fresh basil, and a drizzle of olive oil. The tart boasts a golden, crispy crust and a savory, herbaceous flavor perfect served warm or at room temperature.
Ingredients
Pastry
- 1 sheet frozen puff pastry dough (8.65 ounces)
Cheese
- 1 5.3-ounce package Boursin cheese, divided
Vegetables & Herbs
- 2-3 large ripe tomatoes (around 1.5 pounds)
- 2 tablespoons chopped fresh basil, divided
Seasonings
- ¾ teaspoon kosher salt, divided
- Freshly ground black pepper to taste
Other
- 2 teaspoons olive oil
- 1 egg yolk
- 1 tablespoon water
- Pinch of salt (for egg wash)
Instructions
- Thaw and soften ingredients: Place the frozen puff pastry sheet in the refrigerator to thaw. Remove Boursin cheese from the refrigerator to soften it to room temperature.
- Prepare tomatoes: Slice the ripe tomatoes into ¼-inch thick slices. Arrange slices in a strainer, sprinkling layers evenly with a total of ¾ teaspoon kosher salt. Let tomatoes drain and release excess moisture for 20 minutes, then pat dry thoroughly with paper towels to reduce sogginess.
- Roll out puff pastry: On a lightly floured surface, roll the puff pastry dough out to about ⅛ inch thickness, approximately 10 by 12 inches. Transfer it to a parchment paper-lined sheet pan.
- Score the dough border: Using a paring knife or pastry cutter, lightly score a ¾-inch border around the edge of the dough without cutting all the way through. Prick the interior section of the dough inside the border with a fork to prevent puffing.
- Spread cheese and basil: If needed, soften 3½ ounces (about two-thirds) of Boursin cheese in the microwave for 15 seconds at power level 5 until spreadable. Spread this softened cheese thinly inside the scored border on the pastry. Sprinkle 1 tablespoon of chopped basil over the cheese layer.
- Layer tomatoes: Arrange the drained tomato slices on top of the cheese layer in a slightly overlapping single layer to avoid excess moisture pooling.
- Chill and preheat oven: Place the assembled tart in the freezer for 20 minutes to firm up the pastry. Meanwhile, preheat the oven to 400°F (204°C).
- Add finishing touches: Remove the tart from the freezer, drizzle tomatoes with 2 teaspoons olive oil, and season with freshly ground black pepper if desired. Prepare an egg wash by whisking the egg yolk with 1 tablespoon water and a pinch of salt. Brush the exposed border of the puff pastry with the egg wash to promote browning.
- Bake the tart: Bake for 10 minutes initially. Remove from the oven and crumble the remaining Boursin cheese evenly over the tomatoes.
- Finish baking: Return the tart to the oven and bake for an additional 20 to 25 minutes, or until the crust appears golden brown, flaky, and fully cooked through. Ensure the bottom of the tart is browned to prevent sogginess.
- Serve: Garnish with remaining chopped fresh basil and serve warm or at room temperature.
Notes
- Storage Tips: Wrap leftover tart pieces tightly in aluminum foil or store in an airtight container in the refrigerator. To reheat and maintain crispiness, use an oven or air fryer rather than a microwave.
- Expert Tips: To prevent soggy crust, thoroughly drain and pat dry tomato slices and arrange them in a single slightly overlapping layer. Keep puff pastry cold before baking to ensure flaky layers; if dough becomes too soft, refrigerate before proceeding. Freezing the tart before baking allows cold butter in the pastry to steam and create a beautifully flaky crust.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
