This 3-ingredient tomato cheese tart uses fresh summer tomatoes and sharp cheese for a simple and delicious bite. Enjoy this tart as an appetizer or pair with a vegetable salad for a light but satisfying summer meal.
This post is sponsored by my friends at Cabot Creamery.
This end-of-summer recipe is packed with fresh summer tomatoes and sharp cheddar puff pastry. It’s a super simple twist on a traditional southern tomato pie – without all of the work!
To make this easy tart you’ll need to remember to thaw your puff pastry but it comes together quickly.
You will need
Puff pastry
Fresh ripe tomatoes
Cabot Vermont Sharp Cheddar
Salt and cracked pepper
Fresh basil (optional, but recommended)
Tips for tasty tomatoes
This is a great recipe to use up garden-fresh tomatoes. I was lucky enough to have some heirloom tomatoes on hand.
Summer tomatoes are perfect as is – fresh and uncooked. But because I knew I wouldn’t be able to eat them all, this tart was the perfect fix.
Here are a few tips for the best results:
Slice the tomatoes about the same thickness. To ensure the tomatoes cook evenly, slice them thinly and aim for a consistent thickness – up to ¼ inch.
Drain the tomatoes well. In order to prevent a soggy tart, you have to drain the tomatoes. I used a clean cloth napkin to do this. Simply slice and place the tomatoes onto the cloth napkin, clean kitchen towels or paper towels for 15 minutes or so to remove excess liquid.
Season the tomatoes. Though tomatoes are flavorful on their own, salt enhances the flavor even more. I also added black pepper.
Using puff pastry
Store-bought puff pastry is the key to making this recipe in no time. I would not attempt to make it at home.
Be sure to let the puff pastry thaw in the fridge or at room temperature so that it can be easily unrolled. Use a rolling pin to flatten the pastry to the size of your baking sheet.
I used parchment paper to line my baking sheet. You can also use a silicone baking mat. I love the paper because you’re able to easily lift the tart from the pan to a cooling rack.
Using a fork, prick the pastry all over.
The cheddar will be the “glue” that keeps this tart together and of course it adds incredible flavor.
Once the tomatoes are in place, sprinkle the tomatoes with salt and pepper. Bake until golden and crispy.
(Scroll down for the step-by-step recipe).
Choose a good cheese
This recipe has only 3 ingredients. So it’s important to choose quality ones.
I am using Cabot Vermont Sharp Cheddar. If you’re not familiar, Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers.
I will say that I went back and forth between it and their Extra Sharp Cheddar. You can use either one but I definitely recommend going sharp.
The cheese melts effortlessly and toasts up perfectly with the buttery puff pastry.
Serving ideas
You can treat this tomato tart as a main and enjoy it like pizza. But I enjoyed pairing it up with a green salad or placing it on a snack board with vegetables and other appetizers.
It’s a beautiful end-of-summer option to pair with wine wine and a patio. Serve it for brunch with your girlfriends – no one needs to know how easy it is to make! And because you can enjoy it warm or room temperature, you can also take it on a picnic or day at the park.
Refrigerate any leftovers and reheat in the toaster oven.
How will you use this recipe? Please let me know in the comments or on Instagram. I’m always looking for new ideas!
Easy Tomato Cheddar Tart
Ingredients
- 1 sheet puff pastry
- 1 large, ripe tomato (heirloom, if available)
- 1 cup Cabot Vermont Sharp Cheddar
- Salt and fresh cracked black pepper
- Fresh basil, about 2 tablespoons, chopped (optional)
Instructions
- Preheat the oven to 400 F.
- Take the puff pastry from the freezer. Let thaw in the refrigerator for at least 4 hours or overnight.
- Slice the tomato into ⅙ – ¼ inch slices. Place on a clean, lint-free kitchen towel or cloth napkin. Top with another clean kitchen towel. Let sit to dry for 30 minutes. Do not skip this step. It’s critical for preventing a soggy tart.
- Line a large baking sheet with parchment paper or a silicone baking mat. Unroll the thawed puff pastry flat onto the lined baking sheet. Press or roll lightly to flatten. Poke the pastry all over with a fork.
- Sprinkle the puff pastry evenly with ¾ cup of the cheddar cheese. Place the drained tomato slices on top of the cheese. Sprinkle the tomatoes generously with coarse salt and fresh cracked black pepper. Scatter on the remaining ¼ cup of the cheese.
- Bake for 15-20 minutes or until the cheese is bubbly and the puff pastry is golden. Remove from the oven. Let the tart cool for at least 5 minutes on a cooling rack. Garnish with torn or chopped basil. Serve warm or at room temperature.
Jeanie
Marisa