Prep Time: 1 hour (including dough rest)
Cook Time: 30–35 minutes
Serves: 6–8
This Heirloom Tomato & Pesto Puff Pastry Tart is the ultimate show-stopping appetizer or light lunch — flaky, buttery, and bursting with garden-fresh flavor. Made with a simple homemade puff pastry dough, creamy cheeses, and juicy heirloom tomatoes, it’s rustic, elegant, and surprisingly easy to make from scratch.
Ingredients
For the Homemade Puff Pastry:
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2½ cups all-purpose flour
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16 tablespoons (2 sticks) cold unsalted butter, cubed
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1 tablespoon white wine vinegar
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½ cup plain yogurt
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⅓ cup ice water
For the Filling:
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5–8 heirloom tomatoes, sliced
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8 oz cream cheese, softened
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1 cup grated Parmesan cheese
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¼ cup basil pesto (plus extra for drizzling)
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Olive oil, for drizzling
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Sea salt, to taste
Instructions
Step 1: Make the Puff Pastry Dough
In a stand mixer, combine the flour and cold butter cubes. Mix until the texture looks like coarse crumbs with small bits of butter visible.
In a small bowl, whisk together the yogurt, vinegar, and ice water. Gradually pour the wet mixture into the flour mixture and mix until a dough just comes together — be careful not to overmix.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Roll and Assemble the Tart
Preheat your oven to 350°F.
On a lightly floured surface, roll out the dough into a rectangle about ¼ inch thick. Gently fold the edges inward to create a rustic border, then transfer it to a parchment-lined baking sheet. Use a fork to prick the surface all over—this helps prevent puffing. Bake for about 25 minutes, just until the pastry is partially baked and lightly golden.
In a small bowl, combine the cream cheese, Parmesan, and pesto, stirring until smooth and creamy. Spread the mixture evenly over the warm pastry base.
Arrange the heirloom tomato slices on top, slightly overlapping for a beautiful layered effect. Finish with a light drizzle of olive oil and a sprinkle of sea salt.
Step 3: Bake
Bake for 30–35 minutes, or until the edges are golden and puffed and the tomatoes are lightly roasted.
Let cool slightly before drizzling with extra pesto. Slice and serve warm or at room temperature.
💡 Tips & Serving Ideas
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Make Ahead: The puff pastry dough can be made up to 2 days in advance.
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Variations: Swap heirloom tomatoes for roasted cherry tomatoes or caramelized onions.
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Serve With: A crisp white wine or sparkling rosé and a simple green salad.
Why You’ll Love This Recipe
This tart combines the best of late-summer flavors — buttery puff pastry, creamy pesto cheese filling, and juicy heirloom tomatoes that caramelize beautifully as they bake. Whether you’re hosting a garden party or a cozy fall dinner, it’s one of those effortlessly elegant recipes that looks like you spent hours in the kitchen.
