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This tomato puff pastry tart is a perfect choice for something simple and impressive. This flaky, buttery tart topped with juicy tomatoes and anchovy creme fraiche is ideal for lunch, a light dinner, or entertaining guests. It’s sweet from the tomatoes but salty and savoury from the crème fraiche base. It’s so delicious.
This tomato puff pastry tart is a savoury tart made with crisp, flaky puff pastry as the base, topped with fresh tomatoes, crème fraiche, anchovies, and herbs. Unlike heavier pies or quiches, it’s light, quick to make, and it really just so good. I have used beautiful heritage tomatoes as it’s peak season right now in the UK but this would work with any kind of tomatoes. Ideally, use on-the-vine tomatoes as they have the best flavour.
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Why you will love this recipe:
- Uses minimal ingredients to create something so delicious.
- It takes less than 30 minutes to assemble and then just requires hands-off time in the oven.
- It’s a perfect balance of buttery pastry, fresh tomato flavour and umami anchovies.
- Versatile enough to serve as an appetiser, side, or main course. Serve with a little side salad, it’s so good.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Puff pastry sheet – you can use store-bought or homemade. I like to use the sheets but the block would also work here if you would rather do that.
Ripe fresh tomatoes – I used heritage tomatoes but you can use any type of tomato. Just try to make sure they are ripe and on-the-vine.
Anchovies – I know you may think you don’t like anchovies but they are so perfect with sweet tomatoes, as they are salty and full of umami flavour. Once blended into the crème fraiche, it really rounds out the tart.
Substitutions and Variations:
Toppings: A scattering of toasted pine nuts or hazelnuts add crunch on top. For balance, add a drizzle of balsamic glaze over the baked tart adds some acidity and depth.
More veggies: Try adding caramelised onions, roasted peppers, or zucchini slices for more complexity.
Cheese: burrata on top is a great addition, but a good grating of parmesan, a scattering of feta, or a dollop of ricotta instead would be delicious.
Here’s how to make tomato puff pastry tart:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Slice the tomatoes into rounds and lay them out on a clean tea towel or kitchen paper. Sprinkle with salt and let them sit for at least 10 minutes. This draws out excess moisture and intensifies the flavour.
TWO: In a small food processor or using a hand blender, blitz the anchovies with their oil, grated parmesan, lemon juice, and a few grinds of black pepper. Drizzle in a little olive oil until you get a smooth paste.
THREE: Fold the anchovy paste into the crème fraîche until well combined.
FOUR: This is the texture you want.
FIVE: Spread the anchovy crème fraîche mixture over the centre of the pastry, avoiding the border.
SIX: Gently layer the sliced, patted-dry tomatoes across the top. Season with black pepper and a drizzle of olive oil. Brush the edges of the pastry with beaten egg for a glossy golden finish. Bake in the preheated oven for around 15-20 minutes.
Cooking Tips:
How to get the flakiest puff pastry – Puff pastry puffs best when it’s cold. Keep it in the fridge until you’re ready to use it, and work quickly.
Salting the tomatoes – This is key. Tomatoes can release a lot of moisture. After slicing, lightly salt the tomatoes and let them sit for 10–15 minutes, then pat dry. This keeps your tart from going soggy and intensifies the tomato flavour.
Don’t overload the tart – Too many toppings can weigh down the pastry and make it soggy. Keep it light and even.
Frequently Asked Questions
Salting the tomatoes to draw out moisture before laying on the tart is key. Once sliced, lay the tomatoes on kitchen paper or a clean tea towel and sprinkle with flaky salt. Let them sit for 10-15 minutes whilst you do the pastry and creme fraiche. Dry the tomatoes well and then lay on top.
Yes, assemble it and keep refrigerated for up to 4 hours before baking. Bake just before serving for best texture.
I like big heritage tomatoes as I find them so beautiful and so sweet, but cherry tomatoes and plum tomatoes are ideal due to their firm texture and balanced sweetness.
Other recipes you might enjoy:
This is such a delicious way to serve tomatoes but for more tomato recipes, try my tomato sandwich, prawn and tomato linguine or my chicken parmesan garlic pasta. For more tarts, you might like my fig and brie tart or my crispy potato filo tart.
Easy Pasta Recipes
Burrata with Pasta (Tomato Burrata Pasta)
Lunch Recipes
Puff Pastry Tart with Fresh Tomato and Ricotta
Kitchen Basics Recipes
Pistachio Pesto (Pesto Al Pistacchio)
If you tried this Tomato Puff Pastry Tart or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Tomato Puff Pastry Tart
Ingredients
- Olive oil
- 1 x pre-rolled sheet puff pastry
- 250 ml crème fraîche
- 1 x 30g tin anchovies in oil
- 15 g parmesan, finely grated
- 1 lemon, juiced
- 2-3 large heritage tomatoes, or enough to cover the tart. If they are small, you may need more!
- 150 g burrata, one ball
- Salt
- Black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Slice the tomatoes into rounds and lay them out on a clean tea towel or kitchen paper. Sprinkle with salt and let them sit for at least 10 minutes. This draws out excess moisture and intensifies the flavour.
- Preheat your oven to 180°C fan/200c. Line a rectangular baking tray with parchment and unroll your puff pastry onto it.
- Using a sharp knife, lightly score a 1–2 cm border around the edges of the pastry, being careful not to cut through. Prick the inner section of the pastry with a fork to prevent it from puffing up too much during baking.
- In a small food processor or using a hand blender, blitz the anchovies with their oil, grated parmesan, lemon juice, and a few grinds of black pepper. Drizzle in a little olive oil until you get a smooth paste. Fold the anchovy paste into the crème fraîche until well combined.
- Spread the anchovy crème fraîche mixture over the centre of the pastry, avoiding the border.
- Gently layer the sliced, patted-dry tomatoes across the top. Season with black pepper and a drizzle of olive oil.
- Brush the edges of the pastry with beaten egg for a glossy golden finish.
- Bake in the preheated oven for around 15-20 minutes, or until the pastry is puffed and golden, and the tomatoes are roasted and slightly caramelised.
- Let the tart cool slightly. Tear the burrata and gently place over the top. Finish with an extra drizzle of olive oil and a crack of black pepper.
- The video below will help with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This tomato tart was fantastic! Great way to use up some organic heirloom tomatoes that were going off in the garden! I added a few more ingredients per my taste—a little minced garlic, fresh thyme, and goat cheese before baking, finished with a bit of arugula and maldon sea salt and wow!! Can’t wait to make this again! The center under the tomatoes was softer than I’d like so I’m gonna experiment again and maybe par blind bake first. But the flavor was so good! Thank you for sharing this recipe that came to you in a dream. I often wake up from dreaming about food and then my mind won’t rest until I make whatever it is I’m craving! 🙂
Hi Lucy
I would love to try your version, any quantities you can share.
Thank you
Diane
Delicious! I also had a courgette to use up and put in slices of this too.
The blending of the anchovies folding into the creme fraiche is genius! This tomato tart was such a delicious easy dinner with a side salad.