Small Tomato & Garlic Puff Pastry Tart Recipe

A rustic yet elegant tomato tart with puff pastry features a buttery crust with seasoned tomatoes, and fragrant basil. It’s the easiest way to turn fresh tomatoes into a show stopping and tasty dish. This light and flaky tomato tart comes together in minutes.

I love making this tart when I’m in the mood for Pizza. A quick and easy dinner for any night of the week. Recipe makes a 10-inch tart but is so light and flaky, it so easy to devour.

Puff Pastry

1 sheet of Pepperidge Farm Puff Pastry Sheets (17.3 ounce) was used for this recipe. It is bought frozen and needs to thaw for 30-40 minutes before using, or until the pastry dough is pliable.

• What to look for: Choose a high-quality, all-butter puff pastry if possible (it gives the best flavor and flakiest rise).
• Substitutions:
  • Store-bought pie crust (less flaky but still tasty).
  • Homemade rough-puff pastry.
  • Phyllo dough (needs multiple layers brushed with butter or oil).

Dijon or Mustard Options

Mustard forms the flavorful base layer that keeps the pastry crisp and adds depth. If you don’t have Dijon, try any of the following:

• Spicy Brown Mustard: Adds more heat and a slightly coarser texture. Great for a bolder flavor.
• Whole Grain Mustard: Beautiful speckles of mustard seeds and slightly milder acidity.
• Honey Mustard: For a sweeter, less pungent tart—pairs well with very acidic tomatoes.
• Stone-Ground Mustard: Rustic and mild; gives body without overpowering the tomatoes.
• Garlic Mustard or Herb Mustard: Adds extra aromatics without needing additional ingredients.

If You Don’t Want to use Mustard:

You can replace Dijon with:

• Pesto (basil or sundried tomato)
• Herbed cream cheese or Boursin. (one of my favorite ways)
• Ricotta mixed with garlic & herbs
• Olive tapenade
  These create a similar moisture barrier to keep the pastry crisp.

Italian Seasoning

Adds herbal warmth and a classic Mediterranean flavor profile. If you don’t have a premade mix, you can make your own:

• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp dried rosemary (crushed)
• ½ tsp dried marjoram

Mix well and store airtight.
For this recipe: Use 2 tsp of your homemade blend.

Optional Add-ins for a custom flavor:

• A pinch of red pepper flakes for heat
• A little garlic powder or onion powder

Tomatoes

The tomatoes are the star of this tart. Choosing the right variety and ripeness makes a huge difference. Slice tomatoes about ¼ inch thick. Choose varieties that are meaty, not too watery, and slice well:

• Vine-ripe tomatoes (classic and widely available)
• Roma or Plum tomatoes (less moisture → crispier tart)
• Heirloom tomatoes (beautiful colors and flavor; choose firm ones)
• Campari tomatoes (balanced acidity and sweetness)

Choose tomatoes that are firm but give slightly when pressed. Overly soft tomatoes release too much juice and can make the pastry soggy. Use ripe but not overripe tomatoes. They should have a sweet smell, rich color, and no leaking juices. Overripe tomatoes can be mushy and watery. Under ripe tomatoes can taste flat and sour.

Fresh Basil

• Adds brightness and freshness after baking.
• Tear leaves gently instead of cutting to prevent bruising.
• Substitute options:
  • Fresh parsley
  • Fresh thyme (use sparingly)
  • A drizzle of basil pesto if you don’t have fresh leaves

Process Images for Tomato Tart