Sun-Kissed Heirloom Tomato Tart

Sun-Kissed Heirloom Tomato Tart

This Sun-Kissed Heirloom Tomato Tart is one of our family’s garden to table favorites. With vine-ripened tomatoes, puff pastry, and a creamy herb spread it goes perfectly with a salad for brunch or light dinner. You could also slice it into smaller squares and serve it as an appetizer. It makes for a beautiful buffet centerpiece or an end of the summer harvest table. This Heirloom Tomato Tart is pure seasonal eating at it’s best.

What you'll need
Dalstrong 8” Chefs Knife
A favorite whether you grow toms or not! Support those local farmer’s markets.
For the tart spread: start with your favorite herbs & chop – enough for 2 tablespoons.
To a bowl of 3/4 C mayo & 2 T Dijon, add 1 tsp minced garlic, S&P, and the herbs. Mix.
Roll out purchased puff pastry to fit a 8.5 x 12” baking sheet. Set aside.
Slice the tomatoes 1/2 to 3/4” thick. Arrange a dry-fit before you place them in the tart.
Place in pastry & dock (poke holes) in the bottom to prevent the pastry from lifting up off the pan.
Spread in the herb mixture. Top with a generous sprinkle of Parmesan.
Lay in the tomatoes. So easy because of arranging the dry-fit step earlier.
Sprinkle with more grated Parmesan, then brush pastry edges with beaten egg.
Bake at 400f for 20-30 min. Tent edges with foil if needed. Sprinkle with flaky salt and enjoy!
You can find Heirlooms at farmer’s markets & at some grocery stores, too!
Check out my other content @afoodloverslife on Jumprope.

If you like this tomato tart, you might also be interested in other fresh garden to table recipes: PESTO AND LEMON GRILLED CHICKEN and ROASTED CARROTS WITH SHERRY VINAIGRETTE.

Sun-Kissed Heirloom Tomato Tart

Vine-ripened tomatoes paired with a creamy herb spread and puff pastry make this the easiest savory tart I can think of. Pure seasonal eating at it's best.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 10
Calories 270 kcal



  • 1/2 box puff pastry purchased
  • 1 egg beaten (to brush on the pastry)


  • 3/4 cup mayonnaise
  • 2 tbsp chopped herbs fresh herbs of your choice
  • 2 tbsp dijon mustard
  • 1 tsp fresh garlic minced
  • salt & pepper to taste

Tomatoes & Toppings1

  • 4-5 large heirloom or garden tomatoes sliced 1/2 to 3/4 inch thick
  • 2 tbsp grated or pearled parmesan
  • pinch flaky sea salt (optional)


Herb Spread

  • Mix the mayo, mustard, garlic, herbs, salt & pepper. Stir to combine.
    Set aside.


  • On a lightly floured counter, roll out the pastry to fit an 8.5 x 12-inch baking tray (these are similar to 9×13 cake pans but slightly smaller and with edges that are about an inch high.
    Set aside and don't line the tray yet.


  • Slice the tomatoes.
  • If you like, do a 'dry-fit' with your tomatoes.
    Place a piece of parchment or paper towels on the baking tray and arrange your tomatoes in the design that you like, fitting as many in as you can but not overlapping them or packing them too close together.
    Slide the parchment out of the tray, being careful to keep your design basically in place.
  • Lay the puff pastry into the tray and dock the bottom with a fork.
  • Spread the herb mixture evenly over the docked pastry, then sprinkle with some of the grated parmesan.
  • Lay in the tomatoes and sprinkle on a bit more parmesan.
  • Brush the beaten egg on the sides of the pastry so it will bake up a golden brown.


  • Bake in a 400f pre-heated oven for about 30 minutes or until pastry is puffed and the tomatoes are looking cooked through but not soggy. Cover the edges with foil if needed to prevent over-browning.
  • Cool, sprinkle with flaky sea salt and slice. Enjoy!


Calories: 270kcalCarbohydrates: 13gProtein: 3gFat: 23gSaturated Fat: 5gCholesterol: 24mgSodium: 226mgPotassium: 142mgFiber: 1gSugar: 2gVitamin A: 452IUVitamin C: 7mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

What we’re growing:

Some of the varieties of tomatoes we’re growing this year are Cherokee Purple, Indigo Rose, Black Brandywine, and Green Zebra. We also have Pineapple, German Johnson, Tie Dye, Bolsino, Coustralie, and Pear. We also grow several bushes of Romas that we press and make large batches of pasta sauce that we’ll use throughout the next year. And, we’ll definitely be setting aside some beauties to make the Sun-Kissed Heirloom Tomato Tart a few times.

Did you know that I bake at ‘high altitude’? If you have questions about high elevation baking I would recommend you check out the link below. 

King Arthur Flour

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