Open-Faced Tomato Tart

Kateryna Bondar
Open-Faced Tomato TartOpen-Faced Tomato Tart
Cuisine
Course
Serves 4 people
Prep time
15m
Cook Time
15m

An open-faced tart of puff pastry and fresh tomatoes is a quick summer bake where a crisp, golden base contrasts with juicy tomato rounds that caramelize slightly in the oven. Ready-made yeast-free puff pastry is divided into four rectangles, scored around the edges to form a border, and topped with tomatoes laid out in two rows that brown as they bake.

This recipe comes from the home cooking of Yulia Vysotskaya and perfectly demonstrates the idea of a tart made from whatever is on hand. Thanks to tomato season, fresh tomatoes are the lead here, while pesto, feta, olives, and capers turn a simple base into a full Mediterranean appetizer.

Tip: Slice the tomatoes into 5 mm rounds with a very sharp knife; a dull blade will crush the flesh and release too much juice.

  • Brush the pastry edges with yolk thinned with water so the border browns nicely and rises.
  • Add the pesto, feta, olives, and capers only after baking, otherwise the greens will blacken and the cheese will run.

Serve right away, warm, while the pastry is still crisp. It is a perfect snack with a glass of dry white wine or a light lunch with a green salad.

Part of European cuisine — 62 more recipes in the section.

You might also like

Popular recipes

Ingredients

  • 350 Grams
    ready-made yeast-free puff pastry, thawed
  • 7
    large tomatoes
  • 2 Tablespoons
    pesto sauce
  • 1
    large bunch of mixed greens, finely chopped
  • 100 Grams
    feta cheese
  • 10
    canned olives
  • 10
    capers
  • 4 Tablespoons
    olive oil
  • 1
    egg yolk
  • sea salt
  • freshly ground black pepper

Instructions

  1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

  2. Cut the pastry into 4 equal pieces. Press out and lightly roll each so you get four rectangles. Place the pastry on the baking sheet.

  3. On each piece of pastry, score an inner rectangle with a knife, leaving a 1.5 cm border from the edges; this inner area is for the filling. Brush the pastry edges with yolk thinned with water.

  4. Slice the tomatoes into 5 mm rounds. Arrange them on the pastry overlapping, two rows per rectangle. Drizzle with olive oil, season with salt and pepper.

  5. Bake the tarts for 10-15 minutes; the tomatoes should bake through and brown well.

  6. Once out of the oven, drizzle the tarts with pesto sauce and scatter with greens, pieces of feta, crushed olives, and capers. Serve right away.

Nutrition: Calories: 430 kcal · protein 10 g · fat 30 g · carbs 30 g (per serving, estimated)

Reviews

There are no reviews yet.

Be the first to review “Open-Faced Tomato Tart”