Tomato and Herb Tart Recipe

Name: Tomato and Herb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fresh plum tomatoes, sliced in thin rounds; Salt; 2 cloves garlic, peeled; 3 tablespoons fresh thyme leaves; 3 tablespoons fresh parsley leaves; 3 tablespoons fresh oregano leaves; 1 small onion, peeled and quartered; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 sheet prepared frozen puff pastry from a 17 1/4-ounce package, thawed; 1 tablespoon Dijon mustard; 1/2 pound Swiss cheese, diced

Servings: persons

3 fresh plum tomatoes, sliced in thin rounds
Salt
2 cloves garlic, peeled
3 tablespoons fresh thyme leaves
3 tablespoons fresh parsley leaves
3 tablespoons fresh oregano leaves
1 small onion, peeled and quartered
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 sheet prepared frozen puff pastry from a 17 1/4-ounce package, thawed
1 tablespoon Dijon mustard
1/2 pound Swiss cheese, diced

1
Layer the tomato slices in a colander, sprinkling each layer with salt.
2
Let the tomatoes sweat while preparing the other ingredients.
3
With a knife, mince together the garlic, thyme, parsley, oregano, and onion.
4
Place the mixture in a small bowl and blend in the pepper and olive oil.
5
Set the mixture aside.
6
Preheat the oven to 425F.
7
Lightly grease the bottom of a deep 10-12-inch tart pan with a removable bottom.
8
Set aside.
9
On a floured surface, roll the puff pastry into a 14-inch circle and line the bottom and sides of the tart pan, cutting off any overhanging dough.
10
Prick the dough uniformly with a fork, or line the shell with dried beans to keep it from puffing up.
11
Bake the shell for 10 minutes, watching carefully so that it does not brown too much.
12
Remove the shell from the oven, and remove and discard the beans, if used.
13
Immediately brush the bottom of the tart shell with the mustard.
14
Fill the shell evenly with the cheese.
15
Rinse and dry the tomato slices, then place them in overlapping circles over the cheese.
16
Spread the garlic and herb mixture evenly over the tomatoes.
17
Place the tart in the oven and bake for 25 minutes.
18
Cool the tart slightly on a rack, then carefully remove the sides of the pan.
19
Place the tart on a serving dish and cut into wedges.
20
Serve warm.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 fresh plum tomatoes, sliced in thin rounds, Salt, 2 cloves garlic, peeled, 3 tablespoons fresh thyme leaves, and more.

Yes, Tomato and Herb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato and Herb Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions