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Roasted Tomato Tart

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 6 servings
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One 10-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed

1 cup coarsely grated fontina cheese

1 1/2 pounds plum tomatoes, sliced into 1/4-inch-thick slices 

1 tablespoon olive oil 

1 teaspoon Italian seasoning 

Kosher salt and freshly ground black pepper 

1/4 cup freshly grated Parmigiano-Reggiano

1/2 cup loosely packed fresh basil leaves


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Scatter the fontina all over the pastry (leaving the border untouched) and set aside.
  3. In a large bowl, toss the tomatoes with the oil, Italian seasoning and some salt and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the crust--leaving the border--and sprinkle the Parmesan evenly over the top.
  4. Bake until the tart is deep golden brown and crispy, about 25 minutes. Let rest for 5 minutes.
  5. Tear the basil leaves, then sprinkle the basil over the tart before cutting it into squares.