Flaky Tomato Puff Pastry Tart

The Star Ingredients for Your Tomato Tart

For the complete measurements and detailed instructions, please refer to the printable recipe card located at the very bottom of this post!

Crafting this delightful tart requires only a few key ingredients, each playing a crucial role in the final flavor and texture:

Puff Pastry Sheet: This is the foundation of our tart, providing that coveted crisp, flaky base. While homemade puff pastry is a labor of love, a good quality store-bought, pre-rolled sheet is an absolute lifesaver and performs beautifully. Opt for a brand known for its buttery flavor and excellent puff. If you prefer working with a block, simply roll it out to your desired rectangular shape.

Ripe Fresh Tomatoes: The true heroes of this dish! The quality of your tomatoes profoundly impacts the tart’s flavor. I have a particular fondness for heritage tomatoes; their diverse colors, irregular shapes, and often sweeter, more complex flavors are simply unmatched. However, any variety of ripe, flavorful tomatoes will work. Look for tomatoes that feel heavy for their size, have vibrant colors, and smell distinctly sweet and earthy. On-the-vine tomatoes are often a reliable choice for excellent flavor and freshness.

Anchovies: I understand that anchovies can be a divisive ingredient, but please, don’t shy away! In this recipe, they are not meant to taste overtly “fishy.” Instead, when blended into the crème fraîche, they melt away, contributing a profound depth of salty, savory umami that magically enhances the sweetness of the tomatoes and rounds out the overall flavor profile. They add a sophisticated, restaurant-quality complexity that you’ll quickly become addicted to. The oil they come packed in is also used, adding to the richness.

Crème Fraîche: This rich, slightly tangy French cultured cream forms the creamy base for our anchovy mixture. Its mild acidity perfectly balances the saltiness of the anchovies and the sweetness of the tomatoes. If crème fraîche is unavailable, full-fat sour cream or even cream cheese thinned with a little milk can be used, though the flavor profile will differ slightly.

Parmesan Cheese: Freshly grated Parmesan adds another layer of salty, nutty umami to the crème fraîche mixture. Its sharp flavor is a wonderful complement to the other ingredients.

Lemon Juice: A squeeze of fresh lemon juice brightens the entire tart, cutting through the richness and enhancing the flavors of both the tomatoes and the anchovy crème fraîche. It’s a small addition with a big impact.

Olive Oil: Essential for both the anchovy paste and for drizzling over the tomatoes before baking. A good quality extra virgin olive oil contributes a fruity, peppery note that ties all the flavors together.

Burrata: While optional, adding torn burrata after baking elevates this tart to another level. Its incredibly creamy, milky interior provides a luxurious contrast to the flaky pastry and roasted tomatoes, creating an unforgettable experience.

Egg (for egg wash): A simple beaten egg brushed on the pastry edges ensures a beautiful golden-brown, glossy finish, making your tart look as professional as it tastes.

Endless Possibilities: Substitutions and Variations

This tomato puff pastry tart is wonderfully adaptable, allowing you to tailor it to your taste or what you have on hand. Don’t hesitate to get creative with these delicious variations:

Topping Enhancements:

• Nutty Crunch: For an added layer of texture, consider scattering a handful of toasted pine nuts, chopped hazelnuts, or even thinly sliced almonds over the tart just before serving. The slight bitterness and crunch provide a delightful contrast.
• Balsamic Glaze: A drizzle of high-quality balsamic glaze over the baked tart introduces a welcome touch of acidity and sweetness, deepening the overall flavor profile. It’s particularly good with sweeter tomatoes.
• Fresh Herbs: Beyond the standard, experiment with fresh basil, oregano, thyme, or even a sprinkle of chopped chives after baking for an aromatic flourish.

More Veggie Delights:

• Caramelised Onions: A layer of slow-cooked, deeply caramelized onions beneath the tomatoes adds incredible sweetness and umami. It’s a fantastic way to introduce a rich, savory depth.
• Roasted Peppers: Strips of roasted red or yellow bell peppers (either jarred or homemade) can bring a smoky sweetness and vibrant color to the tart.
• Zucchini or Courgette Slices: Thinly sliced zucchini or courgette, lightly salted and patted dry (similar to the tomatoes), can be layered with the tomatoes for an extra vegetable boost.
• Spinach or Kale: Wilted spinach or sautéed kale, seasoned lightly, can be spread over the crème fraîche base before adding the tomatoes for added greens.

Cheese Swaps:

• Burrata: As highlighted in the main recipe, creamy burrata torn over the hot tart after baking is a dream. Its fresh, milky flavor and luxurious texture are truly exceptional.
• Feta Cheese: For a salty, tangy kick, crumble some good quality feta cheese over the tomatoes before baking, or sprinkle it on top when serving.
• Ricotta: A dollop or two of fresh, creamy ricotta cheese, either mixed into the crème fraîche or placed sparingly on top before baking, offers a milder, sweeter creaminess.
• Goat Cheese: Tangy goat cheese can be crumbled over the base or tomatoes for a distinctive, pungent flavor that pairs beautifully with sweet tomatoes.
• Grana Padano or Pecorino Romano: If you’re out of Parmesan, these hard Italian cheeses make excellent substitutes, each offering their own unique salty and nutty notes.

Anchovy Alternatives (for those who absolutely can’t):

• If anchovies are truly not an option, you can omit them. Consider adding a pinch of smoked paprika or a tiny dash of Worcestershire sauce to the crème fraîche for a hint of umami, or simply enjoy the tart with the natural flavors of tomato, cheese, and herbs.

The most critical step is salting the sliced tomatoes to draw out excess moisture. After slicing, arrange them on kitchen paper or a clean tea towel, sprinkle with flaky salt, and let them sit for 10-15 minutes. This process significantly reduces their water content. Before layering them on the tart, make sure to thoroughly pat them dry. Additionally, ensure your crème fraîche layer isn’t too thick, and that your oven is preheated to a high temperature for a quick, crisp bake.

Yes, you can assemble the tart up to 4 hours before baking. Simply prepare the puff pastry, spread the crème fraîche mixture, and arrange the tomatoes, then cover it loosely with plastic wrap and refrigerate. Bake just before serving for the best possible flaky texture and warm, fresh flavor. While leftovers are tasty, freshly baked is always superior for pastry dishes.

I highly recommend using large heritage tomatoes for their stunning appearance, varied textures, and often complex, sweet flavors. However, cherry tomatoes (halved or quartered), plum tomatoes (sliced lengthwise), or even good quality on-the-vine varieties work wonderfully. Look for tomatoes that are firm, ripe, and have a strong, sweet aroma. The key is ripeness and flavor, not necessarily a specific type.

As written, the recipe is not vegetarian due to the anchovies. However, you can easily adapt it by simply omitting the anchovies from the crème fraîche mixture. To still add a layer of savory depth, consider incorporating a pinch of smoked paprika, a finely minced garlic clove, or a dash of umami-rich mushroom powder into the crème fraîche instead.

Any leftover tomato puff pastry tart can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through and the pastry is crisp again. Avoid microwaving, as it will make the pastry soggy.