If you are on the hunt for a fresh tomato appetizer, this delicious tomato tart with puff pastry is for you! And if you are looking to find a warm holiday appetizer, you really might consider this delicious red, white, and green tomato tart. I love serving this Christmas appetizer on a wooden cutting board – all crumbly and non fussy! It goes fast!
What is the Difference Between Cherry and Grape Tomatoes?
Cherry tomatoes are round tomatoes with a higher water concentration. They are typically considered sweeter than grape ones. Grape tomatoes tend to have an oblong shape and carry a lower water concentration. They tend to hold up better for shipping and longer storing due to a thicker skin.
Don’t Make a Soggy Tomato Tart with Puff Pastry!
If you have ever had a pizza or other tomato dish turn up a soggy crust or breading, you are not alone! Fresh tomatoes have a gush of water within. While enjoyable when eating them fresh, the water lends itself to soggy appetizers.
One trick is to squeeze out the water before adding the tomato to your tomato tart. Simply, slice each cherry tomato or grape tomato in half. Next, ring out the juices over your sink before drizzling tomato halves in a bit of olive oil. Your tomatoes will roast atop the puff pastry without weighing down the pastry with liquid.
The same thing can be done with using regular-sized tomatoes. Simply slice them and squeeze them!
Working with the Puff Pastry for Tomato Tart
This Christmas tomato puff pastry begins with a thawed frozen puff pastry which is twice baked. We like to use Pepperidge Farm puff pastry.
Once the puff pastry is thawed, I roll out the two rectangles – each one onto a baking sheet. (Most puff pastry packages contain two pastries.) With a sharp knife, I draw a rectangular border – about ¼ inch around the entire perimeter. Then, I score small marks all the way around on the border. Inside the borders, I poke all over with a fork.
Next, I bake the thawed puff pastries the first time. Once I pull them from the oven, I top them with a simple thin layer of creamy pesto and then a layer of shredded cheese. Afterward, I top the holiday tart appetizers with fresh cherry tomatoes which have been drizzled or shaken with a bit of olive oil and seasonings. I make sure to place them with the cut sides facing up. Next comes the white onion and green onion – again these colors are perfect for a Christmas appetizer (though great any time of year)! Then, it it time to bake the puff pastries a second time – until the turn out flaky and fabulous!
Other Topping Ideas
I like to top my tomato tart with puff pastry with a creamy topping. My favorites are creamy salsa verde and creamy pesto. If you would rather use a tomato sauce or salsa, you can do that too. Just keep it light.
What did I tell you about using this tomato tart with puff pastry as a Christmas appetizer? It all works perfectly for an appetizer in Christmas colors!
Of course, there’s no reason not to serve this delicious cherry tomato tart any time of year! This tart is perfect for fresh veggies from a summer garden.
Puff Pastry Tomato Tart with Cherry Tomatoes
Ingredients
- 2 Puff pastry sheets frozen and then thawed
- 1 Egg mixed with 1 tbsp water to create an egg wash
- 2 pints Cherry tomatoes about 40 tomatoes; can also use grape tomatoes
- 2 tbsp Olive oil
- 2 tbsp Basil or parsley; chopped with 1 tbsp reserved
- 1 tsp Garlic powder
- ½ cup Creamy salsa or creamy pesto
- ½ White onion chopped
- ¼ cup Green onion chopped
- 3 cups Asiago cheese or mozzarella; shredded
- ½ cup Parmesan cheese
Instructions
- Allow frozen puff pastry to thaw to room temperature and spray two baking sheets with cooking spray.
- Place each pastry rectangle on a separate baking sheet.
- With a sharp knife, draw a large rectangle – about ¼ inch from the edge – around each pastry. Be careful not to cut through the dough. Then, make small marks around the outside edge with the fork.
- With a pastry brush, brush some egg wash all around the border. Bake at 400 degrees for 15 minutes.
- Chop cherry tomatoes in half, squeezing each tomato half over the sink to release water.
- Add all tomatoes to a bowl and drizzle with olive oil, 1 tbsp chopped basil, and the garlic powder.
- Chop the white onion and the green onion into small pieces.
- Once the puffed pastries come out of the oven, add ½ cup creamy salsa or pesto into each rectangle (avoiding the border). Keep the layer thin. (If the pastries puffed up while baking, you will gently press the puffed areas back down before adding the pesto.)
- Cover salsa with the asiago cheese.
- Add the seasoned tomatoes (cut side facing up) and sprinkle the chopped white and green onions on top.
- Bake the puffed pastries again for 15-20 minutes at 400 degrees, checking to make sure the edges turn a nice golden brown and not too dark.
- Remove from the oven and cut each tart into nine squares with a sharp knife or pizza wheel.
- Garnish with reserved basil and the parmesan cheese. Serve warm.
Nutrition
I hope you enjoyed our holiday tomato tart with puff pastry! It truly makes the perfect Christmas appetizer with its shades of red, white, and green!
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Cranberry Cream Cheese Pinwheels
Best Tropical Foods for a Luau
Sausage Balls Without Bisquick
Jalapeno Artichoke Dip Appetizer on Rye Bread
Spinach Toast Appetizer with Spinach Dip
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