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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 packages - 17.3-oz frozen puff pastry (2 sheets total), Thawed
  • 1 whole - Egg
  • 1 tablespoons - Water
  • 1 cups - 4-oz, Fontina, Gouda or Gruyere cheese, Shredded
  • 1 1/2 pounds - Red, yellow and/or geen tomatoes, Cored and thinly sliced
  • - Salt
  • - Ground pepper
  • - Fresh thyme leaves
  • - Fresh thyme sprigs, optional
  • Directions:

    1. Heat oven to 400. Line two baking sheets w/ parchment paper; set aside. On a lightly floured surface, unfold pastry sheets. In a small bowl, combine egg and the water; set aside.
    2. Roll pastry sheets gently to flatten creases. Roll each pastry sheet into a 12X10-inch rectangle. Transfer pastry rectangles to prepared baking sheets.
    3. Cut 3/4-in strips from all four sides of each pastry rectangle. Brush edges of pastry rectangles w/ egg mixture. Place strips on pastry edges, pressing gently to for raised rims; trim ends. Brush pastry w/ egg mixture. Prick centers with a fork.
    4. Bake, one at a time, until just golden brown and puffed, 12 to 15 min. Remove from oven.
    5. Sprinkle centers of tarts with cheese and top w/ tomatoes. Season to taste with salt and pepper and sprinkle with thyme leaves. Top w/ a few thyme sprigs, if using. Bake until cheese is melted and pastry is cooked through, about 8 minutes. Serve warm or at room temperature.

    Brief Description

    This really showcases good tomatoes. "Unforgettable rectangles"

    Main Ingredient:

    Tomatoes; puff pastry

    Category:  Vegetables

    Cuisine:  American


    Ladies Home Journal

    Posted By:


    Posted On:

    January 17, 2013

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