Tomato tart with puff pastry

Simple tomato tarts like this one are my absolute favorite. The good thing is that you can easily make lots of different variations depending on your preferences!

Course Main, Side Dish

Cuisine Dutch

Keyword puff pastry

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 627

Author Simone

Ingredients

1 sheet puff pastry
3 eggs
100 ml double cream
1 tbsp Italian herbs dried
1 tsp chili flakes
pepper and salt
200 gr cherry tomatoes
75 gr gorgonzola
75 gr grated cheese
fresh basil for serving

Metric - Us customary

Instructions

Preheat the oven to 200˚C (350˚F).
Brush the tart tin with oil and line it with the puff pastry sheet. Prick a few holes with a fork in the pastry. Cover with baking paper and weigh it down with baking weights.
Bake for about 20 minutes in the oven. While that is baking you make the filling.
Mix the eggs with the double cream, chili flakes and the Italian herbs. Use pepper and salt to your liking. Cut the tomatoes in halves or quarters depending on their size.
Once the tart is blind baked you take it out and divide the peas and the tomatoes over the bottom of the tin.
Pour over the cream/egg mixture and divide the gorgonzola and the grated cheese over the top. Now bake for about 20 minutes or until golden and brown. Serve with the fresh basil.

Notes

Tomato Tart: Variations & Tips

Flavor Variations: Add Dijon mustard to the cream mixture or swap cheeses.
Extra Ingredients: Try chicken slices, ham cubes, or top with smoked salmon after baking.
Mini Tartlets: Make 6 small tarts (approx. 10 cm each).
Tart Tin: A removable-bottom tin is easiest, but a well-oiled regular tin works too.
Puff Pastry: Use pre-rolled round pastry or roll out a block with a rolling pin.
Storage: Keeps 2-3 days in an airtight container in the fridge.

Nutrition