Assorted tomatoes add a splash of summer color and garden freshness to this easy puff pastry tart appetizer.

Source: Midwest Living


Recipe Summary

20 mins
1 hr
15 mins to 20 mins at 425° per sheet
1 hr


Ingredient Checklist


Instructions Checklist
  • Thaw the pastry sheets at room temperature for 1 hour.

Instructions Checklist
  • For tart shells, in a small bowl, mix egg yolk with water. Set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have a 10-inch square). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised edge; trim ends. Place pastries on 2 parchment paper-lined baking sheets. Brush pastries with egg mixture. Prick pastry with a fork. Sprinkle with Asiago cheese. Bake, 1 sheet at a time, in a 425 degree F oven for 15 to 20 minutes or until puffed and golden brown. Cool on baking sheets on wire racks.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a small bowl stir together goat cheese, garlic, and the thyme. Spread over bottom of tart shells.

Instructions Checklist
  • Arrange tomato slices on top of the goat cheese mixture, overlapping slightly. Drizzle with 2 tablespoons olive oil. Sprinkle with basil and coarse salt, if you like. Slide onto cutting board or serving platter, cut each tart into serving-size pieces. Makes 8 servings.


Tart shells may also be baked up to 4 hours ahead; cover and store at room temperature.

Nutrition Facts

468 calories; total fat 35g; saturated fat 7g; cholesterol 48mg; sodium 702mg; carbohydrates 28g; fiber 1g; protein 11g; vitamin a 777IU; vitamin c 22mg; calcium 151mg; iron 1mg.