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Rustic Garden Tomato Tart with Basil Oil & Flaky Crust

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 1 sheet puff pastry, thawed (or 1 pie crust, homemade or store-bought)
  • 4–5 medium garden tomatoes, thinly sliced (or 2 cups cherry tomatoes, halved)
  • 1 cup cheese (goat cheese, ricotta, mozzarella, or a mix)
  • 1 clove garlic, finely minced
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Fresh ground black pepper, to taste
  • 1/4 cup fresh basil, chopped or torn
  • 1 egg + 1 tbsp water (for egg wash, optional)
  • A sprinkle of parmesan or pecorino
  • Chopped thyme or oregano
  • Drizzle of balsamic glaze after baking

Instructions
 

  • Preheat oven to 400°F (200°C).; Roll out puff pastry or pie crust on a parchment-lined baking sheet.; Score a 1-inch border around the edge with a knife (don’t cut all the way through). Prick inside the border with a fork to prevent puffing.
  • Spread cheese evenly inside the border. If using ricotta or goat cheese, mix with garlic, olive oil, salt, and pepper first.; Arrange sliced tomatoes on top of the cheese, slightly overlapping.; Brush crust edges with egg wash for a golden finish (optional).
  • Bake for 30–35 minutes or until the crust is golden and crisp and tomatoes are lightly roasted.; Let cool for 5–10 minutes. Sprinkle with fresh basil before serving.