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A puffed pastry tomato tart on a metal pan with a slice cut out.

Puff Pastry Tomato Tart with Stracciatella

Flaky, buttery puff pastry is topped with juicy roasted tomatoes and finished with creamy stracciatella, fresh herbs, and a drizzle of olive oil.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Appetizer, Brunch, Lunch, Main Course, Side Dish
Cuisine American, Italian
Servings 6
Calories 318 kcal

Equipment

  • sheet pan lined with parchment paper
  • rolling pin

Ingredients
 

  • 1 large ripe tomato
  • ½ teaspoon kosher salt, divided, plus more to taste
  • 1 sheet frozen puff pastry, thawed (from a 2-sheet package*) *I used Pepperidge Farm
  • 2 tablespoon grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • freshly ground black pepper, to taste to taste
  • 4 ounces stracciatella, or burrata filling* see post for details
  • chopped fresh basil, for serving, optional

Instructions
 

  • Preheat the oven to 425°F. Line a quarter sheet pan with parchment paper.
  • Prepare the tomato. Slice the tomato into ¼-inch slices and arrange in a single layer on a paper towel-lined plate or baking sheet. Sprinkle lightly with salt and let drain for about 20 minutes. Pat the tomatoes very dry with paper towels before using.
    1 large ripe tomato, ¼ tsp kosher salt, divided, plus more to taste
  • Prepare the puff pastry. Unfold the thawed puff pastry and gently roll it out to approximately the size of a quarter sheet pan, about 9 x 13 inches (it doesn't have to be perfect, just roll out a rough rectangle). Transfer to the prepared pan. Using a sharp knife, lightly score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.
    1 sheet frozen puff pastry, thawed (from a 2-sheet package*)
  • Whisk the egg with 1 teaspoon of water. Brush the egg wash over the pastry border, avoiding the scored edge. Sprinkle the Parmesan evenly over the center of the pastry.
    2 tbsp grated Parmesan cheese, 1 large egg, 1 tsp water
  • Blind bake. Bake for 7- 8 minutes, or until the pastry is puffed and beginning to color. If the center has puffed up, gently press it down with the back of a spatula.
  • Add the tomatoes & finish baking. Remove the tart from the oven. Arrange the drained, dried tomato slices over the Parmesan, overlapping them slightly. Scatter the thyme over the tomatoes. Drizzle with olive oil and season with the remaining salt and black pepper.
    1 tbsp fresh thyme leaves, 1 tbsp extra-virgin olive oil, freshly ground black pepper, to taste, ¼ tsp kosher salt, divided, plus more to taste
  • Return the tart to the oven and bake for 15 minutes, or until the pastry is deeply golden and crisp and the tomatoes are tender and lightly roasted.
  • Let the tart cool for 5–10 minutes. Tear the stracciatella into small pieces and scatter it over the warm tart. Finish with a drizzle of extra-virgin olive oil, flaky salt, additional fresh thyme or basil, or black pepper, if desired.
    4 ounces stracciatella, or burrata filling*, chopped fresh basil, for serving, optional

Notes

  • Drain the tomatoes well: This is key to keeping the puff pastry crisp. Don't skip the step of salting and patting the tomatoes dry.
  • Puff pastry: I tested this recipe with one 8.6-ounce sheet of Pepperidge Farm puff pastry (from a 17.3 ounce package). If using a brand that comes as one larger sheet, such as Dufour, use approximately 8-9 ounces of pastry and roll it to about 9 x 13 inches. You may have some pastry left over. 
  • Don't overwork the puff pastry: A light roll is all you need to smooth the folds and increase the surface area.
  • Stracciatella: If you can't find stracciatella, the creamy center of a ball of burrata is perfectly fine.
  • Storage: Refrigerate leftovers for up to 2 days. Reheat the tart in a 350°F oven until warm and crisp.

Nutrition*

Serving: 1 slice | Calories: 318kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 338mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 2mg

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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