Buttery store-bought puff pastry, a creamy caramelized onion cheese spread and a rainbow of juicy heirloom tomatoes come together in this easy tomato tart recipe. It’s equally at home on a brunch table, appetizer spread or light summer dinner menu, and can be made as one giant tart or individual tarts for easy entertaining.
Table of Contents
Tomato tart is one of my favorite ways to celebrate summer. Flaky puff pastry, creamy cheese and juicy heirloom tomatoes are already a winning combination.
But this isn’t your average tomato tart. I put my own spin on the classic with one simple addition that takes every bite over the top: a creamy caramelized onion cheese spread. Trust me, you’ll be tempted to eat it straight from the bowl.
This recipe relies on just a handful of fresh, flavorful ingredients. Here’s everything you’ll need to make it:
See the recipe card for full information on ingredients and quantities.
Caramelized Onion Cheese Spread
At first glance, this tomato tart looks like it’s all about the tomatoes. And while those colorful heirlooms certainly deserve their moment, the creamy caramelized onion cheese spread underneath is what makes this tart so different.
Once the onions are sweet, jammy, and deeply golden, garlic, fresh thyme and rosemary go into the pan for a few more minutes, filling your kitchen with the most incredible herby, garlicky aroma. That mixture gets whipped with tangy goat cheese and cream cheese into a fluffy, savory spread.
And if you love caramelized onions as much as I do, don’t miss my French onion chicken, French onion mac and cheese, or French onion dip next.
Heirloom Tomatoes
Heirloom tomatoes are my top choice here. They’re juicy, colorful and each variety brings its own balance of sweetness and acidity, so every bite tastes just a little bit different. Plus, that rainbow of reds, yellows, oranges and greens makes for one seriously show-stopping tart.
That said, don’t let the word “heirloom” stop you from making this recipe. Beefsteak tomatoes, vine-ripened tomatoes or whatever looks best at your farmers market or grocery store will all work beautifully here. The goal is to use ripe, flavorful tomatoes.
My best tip: If your tomatoes seem especially juicy, lay the slices on paper towels for a few minutes before assembling the tart. Removing a bit of that excess moisture helps keep the puff pastry crisp. I like to slice mine about ¼ inch thick, but the exact thickness matters less than making sure they’re all about the same size so they cook evenly.
Assembling the Tart
Once the caramelized onion cheese spread is ready and your tomatoes are sliced, it’s time to assemble the tart. Lightly flour your work surface and unfold the puff pastry. Use a rolling pin to gently smooth over any creases. You’re not trying to make the pastry thinner, just seal the seams back together.
I trimmed my puff pastry into a circle because I loved the look of it, but that’s completely optional. A rectangular tart is every bit as delicious, and you won’t have any pastry scraps left over. (Although I certainly won’t judge if you bake those scraps with a little cinnamon sugar or Parmesan!)
Use a fork to prick the center all over, then score a 1-inch border around all four sides with a sharp knife, being careful not to cut all the way through the pastry. Docking the pastry keeps the center from puffing too much while the border rises dramatically in the oven, creating that gorgeous raised edge that frames the tart.
Now comes my favorite part. Slather on the caramelized onion cheese spread (um, yum), then arrange the tomato slices on top, overlapping them slightly and fanning them out to create a pinwheel of color.
Bake until the crust is deeply golden and puffed and the tomatoes have softened. Just like my burrata caprese salad, I finish this tomato tart with a drizzle of balsamic syrup just before slicing and serving for the perfect sweet-tangy contrast.
I’ve been making this puff pastry tomato tart every summer for as long as I can remember. It’s one of those recipes that looks impressive but couldn’t be simpler to pull together, and that savory filling keeps everyone coming back for another slice.
Pair it with my foolproof stovetop chicken breasts, basil pesto pasta or a simple green salad and dinner is done. I have a feeling it’ll become one of those recipes you look forward to making every summer, too.
FAQs
Yes, with one caveat: puff pastry is always at its best the day it’s baked. That said, the caramelized onion cheese spread can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before spreading it onto the pastry.
Either! I love it slightly warm, but it’s just as delicious at room temperature, making it perfect for brunches, picnics and summer entertaining.
Yes. If you’d prefer to skip the goat cheese, you can replace it with an equal amount of cream cheese. The filling will be a little milder and less tangy, but it’ll still be delicious.
A few things work together here. First, the thick caramelized onion cheese spread acts as a barrier between the puff pastry and the tomatoes. Second, patting the tomato slices dry with paper towels removes excess moisture. And finally, baking the tart at 425°F helps the pastry crisp up before the tomatoes have a chance to release too much liquid.
Ingredients
- All-purpose flour, for rolling out dough
- 1/2 (17.3-oz.) package frozen puff pastry (1 sheet), thawed
- 4 pounds assorted heirloom tomatoes
- 2 onions, thinly sliced
- 2 Tablespoons unsalted butter
- 1 Tablespoon sugar
- 4 cloves garlic, minced
- 1 Tablespoon minced fresh thyme
- 1 Tablespoon minced fresh rosemary
- 8 oz. goat cheese, at room temp
- 8 oz. cream cheese, at room temp
- 2 large eggs
- Balsamic syrup, for topping (optional)
Instructions
- Preheat the oven to 425°F.
- In a medium sauce pan set over medium heat, add the butter and onions and cook, stirring, until the butter is melted.
- Add the sugar and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Add the garlic, thyme and rosemary and cook until garlic is golden, about 5 minutes. Transfer the mixture to a bowl to cool completely.
- In a stand mixer fitted with paddle attachment, beat together the goat cheese, cream cheese , eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add caramelized onion mixture and mix.
- Lightly flour your work surface then unfold the puff pastry and use a rolling pin to lightly roll over and seal any creases.
- Prick the center of the pastry all over with a fork then score a 1-inch border around all of the edges.
- Spread the cream cheese mixture on top of the pastry, keeping it within the docked border. Top the cream cheese mixture with the sliced tomatoes.
- Bake the tart until it is golden brown and puffed, about 25 minutes. Remove it from the oven and let it cool for 10 minutes before slicing and serving with a drizzle of balsamic syrup (optional).
Kelly’s Notes
- Don’t rush the onions. They should be deeply golden, sweet and jammy before adding the garlic and herbs. This is where the filling gets its incredible flavor.
- If your tomatoes are especially juicy, lay the slices on paper towels for a few minutes before assembling the tart. This helps keep the puff pastry crisp.
- I trimmed my puff pastry into a circle for the photos, but that’s completely optional. A rectangular tart is every bit as delicious and means no pastry scraps.
- Make-ahead: The caramelized onion cheese spread can be prepared up to 2 days in advance and refrigerated. Let it come to room temperature before spreading it onto the puff pastry.
- Individual tomato tarts: Cut the puff pastry into 4 to 6 equal rectangles (or use a large round cutter), leaving a 1/2-inch border around each piece. Dock the centers with a fork, divide the cheese spread and tomatoes among the pastries, then bake until deeply golden and puffed, about 18-22 minutes.
- Storage: Store leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven or toaster oven until warmed through and the pastry is crisp. I don’t recommend the microwave, which softens the puff pastry.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Hi There.
We’ve tried this one as my Daughter and I like the ingredient compilation and this sort of lip-luring creation that you posted! Nice for both of us to work on it together and we both enjoy that too! Tasty, easy, rocket science graduate temperament not required to make this and just a fast hand to grab some before it’s all gone and disappear’s down Into stomachs that Didn’t Make Any Of It! (Cannot Say I Blame Them Though!!!) Thanks And Keep Up The Standard Please! Jessica & Tony.
I’m so thrilled you and your daughter enjoyed the recipe, Tony!
This is just the type of recipe I am looking for because my best friend and I will be going tomato picking soon and this will be perfect! My husband does not like onions, but I do! Especially caramelized ones, yummy! You make it look so easy, I appreciate the great directions!
Enjoy!
Why does it say the tomatoes are divided? I don’t see a reference to them beyond layering them on the tart. Thanks!
Thanks so much for catching that, Laurie! That was an error on my part. No need to divide the tomatoes :)
What other cheese could be substituted for the goat cheese?
You could use all cream cheese!
I don’t see anything about how you make it round. Also what is “dock The edge” mean?
Hi there! The shape will depend on what brand of puff pastry you use. You can buy it in circular or square shape. And I’ve updated the language to reflect scoring a border around the edge :)
Yes, I was wondering about the goat cheese! We do not care for it. Good to know that all cream cheese is ok.
Also, docking the edge is the same as scoring!?
Yes, correct!