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The Easiest Tomato Tart in the World

By Kelsey Banfield |

Tomato TartWhen I was flipping through my latest issue of Canal House Cooking I came across an excitingly simple recipe for a dreamy looking summer tomato tart. I knew it was a winner from the moment I read the first ingredient: puff pastry, defrosted. I love it when the author knows us home cooks well enough to understand that buying frozen puff pastry is far easier than making it ourselves. Plus, just about every recipe I’ve ever made with puff pastry is absolutely delicious, so I knew I had to give it a try. While my daughter was down for her afternoon nap I set out the puff pastry to thaw. Then, at dinner time I sliced up the tomatoes, added a healthy drizzle of oil, some salt and fresh herbs and popped it in the oven. After a moderate baking time we all enjoyed a slice of freshly roasted tomatoes and herbs nestled in a crisp buttery crust. It was, without a doubt, one of the easiest things in the world to make and, perhaps, one of the most delicious to eat.

Tomato Tart

adapted from Canal House Cooking Vº4

1 sheet puff pastry, defrosted

2-3 large tomatoes, or a handful of cherry tomatoes, cored and sliced

2-3 branches fresh thyme

2-3 T. good quality olive oil


3-4 generous pinches of Sea Salt

1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.

2. Place the tomato slices in a single layer on the puff pastry, being careful not to overlap. Strip the thyme branches and sprinkle over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.

3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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6 thoughts on “The Easiest Tomato Tart in the World

  1. Liz the Chef says:

    Oh, I want to make this NOW!

  2. Peggy says:

    I can’t wait to make this! What a perfect, light summer meal. You can’t go wrong with puff pastry, that’s for sure!

  3. Kelsey/TheNaptimeChef says:

    That’s right @peggy, this is a great summer meal. Puff Pastry makes everything taste better! Enjoy!

  4. Liz the Chef says:

    Enjoyed this for supper this week, along with my gazpacho – got my husband’s ultimate compliment, “Save this recipe!” I have, dear…

  5. Bonnie says:

    I think I’ll try this sprinkled with fresh chopped dill instead of thyme. I bet it would be good with a little goat cheese too!

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