Cherry Tomato Tart with Puff Pastry

My friend Kit is a gardener and had a “tomato emergency” this week. Her cherry tomato crop is exploding in a good way, so we dutifully came over to help alleviate the mass of tomatoes. Cherry tomatoes are great in salads but often overlooked in cooking. So here’s an attempt to rectify that with a fast tart recipe from Elaine McCardel that appeals to the lazy cook (me). It uses puff pastry; I may be the last person in the world to know the joy of puff pastry, usually found near the frozen desserts and pie crust in the supermarkets. Pepperidge Farms is a major brand name.
Ok, it’s got more calories but it’s also lower in carbs! In fact if you want a comparison of puff pastry to pie crust here’s a handy web page. This took only a few minutes to put together and into the oven. There are 40 minutes before you assemble the tart in earnest, to thaw the package of puff pastry and to allow the halved cherry tomatoes to drain a little.





Cherry Tomato Tart with Puff Pastry



  • 1 sheet of puff pastry
  • 10-15 cherry tomatoes
  • Fresh chopped herbs, about a quarter cup: basil, thyme, oregano, parsley
  • 1/4 cup flour
  • A few dabs of Grey Poupon mustard
  • 1 cup cheeses – I used an herb seasoned crumbed feta and mozzarella mix


  1. Remove a sheet from box and put puff pastry out on a countertop to thaw. Set timer to 40 minutes. Wash cherry tomatoes in cold water then slice in half on a large cutting board. Put cut side down on paper towels to drain while puff pastry thaws.
  2. While that’s happening, mince herbs and get cheeses out. Line large cookie sheet with parchment paper.
  3. Preheat oven to 375-degrees.
  4. On a large cutting board, spread a thin layer of flour, remove puff pastry from the package, lay it down on the board and unfold the flaps. Cover the dough with a layer of plastic wrap. Using a rolling pin or your fingers, gently dab at the seams created by the folding of the dough to flatten them out. Remove plastic wrap.
  5. With a small sharp knife, score (put some small shallow cuts in) all around the edges of the puff pastry where the crust will be.
  6. Now put a thin layer of Grey Poupon mustard on the bottom of the pastry inside the crust area. Spread around with a spoon.
  7. Sprinkle the cheese on top of the mustard layer. Sprinkle the minced herbs on top. Now place the tomatoes cut side up on top of the cheese (so the cherry tomato juices don’t make the pastry soggy as they bake).
  8. Bake 20 minutes or until the top of the pastry is golden brown. Cool and slice into squares.

Note: I served this with roasted vegetables — carrots, small onions and more cherry tomatoes. Just toss them first with a little olive oil and salt and lay them out on a cookie sheet, and roast for 20 minutes at 400 degrees.
With this on one oven shelf and the puff pastry on the other, we had both ready at the same time for dinner.

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