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Crispy Heirloom Tomato Tart with Gruyere Cheese

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A flaky, buttery puff pastry tart topped with melted Gruyere cheese and roasted heirloom tomatoes, perfect for summer gatherings and easy to prepare in about 40 minutes.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon unsalted butter, melted
  • 1 cup Gruyere cheese, shredded
  • 1/4 cup cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
  • Salt and freshly cracked black pepper, to taste
  • 3–4 medium heirloom tomatoes, sliced about 1/4 inch thick
  • 1 tablespoon olive oil
  • 1 garlic clove, minced (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Unfold your thawed puff pastry onto the lined baking sheet. Using a sharp knife, score a border about 1 inch from the edge all around, being careful not to cut all the way through.
  3. Prick the center of the pastry inside the border with a fork to prevent it from puffing too much. Brush the melted butter over the entire surface, including the border.
  4. Bake for 12-15 minutes until the edges are golden and puffed, and the center is just set but not brown.
  5. While the crust bakes, combine the shredded Gruyere, softened cream cheese, Dijon mustard, thyme leaves, salt, and pepper in a bowl. Mix until smooth and well blended.
  6. Slice the heirloom tomatoes into 1/4-inch slices. Lay them on paper towels and lightly pat to absorb excess moisture.
  7. Remove the partially baked crust from the oven. Spread the cheese mixture evenly within the scored border.
  8. Arrange the tomato slices in a single layer on top, slightly overlapping. Drizzle olive oil and sprinkle minced garlic over the tomatoes. Season with salt and pepper.
  9. Return the tart to the oven and bake for another 15-20 minutes until tomatoes are tender and pastry edges are golden and crisp.
  10. Remove the tart from the oven and let it cool for about 5 minutes. Scatter fresh basil leaves on top, slice, and serve warm or at room temperature.

Notes

Keep puff pastry cold until baking for best puff. Blind bake the crust to avoid soggy bottom. Pat tomatoes dry to maintain crispness. Tent with foil if edges brown too fast. Let tart rest before slicing for cleaner cuts.

Nutrition

Keywords: heirloom tomato tart, Gruyere cheese tart, puff pastry tart, summer tart, easy tomato tart, savory tart, vegetarian tart

Find it online: https://flurpchef.com/crispy-heirloom-tomato-tart-with-gruyere-cheese-easy-perfect-recipe/