These Puff Pastry Tomato Tarts are fresh, light, delicious, and made in individual servings, so they’re perfect for entertaining or a snack. They’re incredibly easy to make, but look so fancy!

Individual Puff Pastry Tomato Tarts

I spent last Thursday afternoon at a Pepperidge Farm Puff Pastry outdoor BBQ party. (And it was pretty much as fabulous as that sounds.) A small gathering of the most lovely people, at a gorgeous house, with amazing food.

They sent us home with loads of puff pastry and I used it in some of my favorite recipes including Blueberry Puff Pastry Tarts, Puff Pastry Twists, and these wonderful Puff Pastry Tomato Tarts.

Light, fresh, and absolutely delish, these tomato tarts are so easy to make, but look so impressive on a buffet table. Perfect for a brunch, luncheon, or a casual backyard get together during summer.

What is Puff Pastry?

Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create layers. When baked, steam makes the layers rise about eight times higher. Once baked, it’s delicate, light, and flaky!

Ingredients Needed

Here’s what you’ll need to make these tomato tarts:
(Scroll below to the printable recipe card for details and measurements.)

• Frozen puff pastry: Thawed according to package directions.
• Egg and water: Beaten together to make an egg wash so the pastry bakes up nice and golden.
• Cherry tomatoes: Fresh, sweet, ripe cherry tomatoes sliced in half. You can use all the same color or a variety. I love the contrast of yellow, red, and orange.
• Extra virgin olive oil: Drizzled over the tomatoes, adding richness and flavor.
• Salt and pepper: For taste, to heighten all the other flavors.
• Garlic: Fresh minced garlic for aromatics and best flavor.
• Parmigiano-Reggiano: Freshly grated off the block, not the pre-grated kind.
• Basil: This pungent herb has a distinct sweet and savory flavor and wonderful in this recipe. Fresh leaves are a must with this tart – skip the dried.

How to Make Tomato & Basil Tarts

These individual tomato tarts are so simple to make in just a few steps:
(Scroll below to the printable recipe card for details and measurements.)

1. Cut the puff pastry. Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 & 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to a parchment-lined baking sheet.
2. Prep the puff pastry. Whisk together an egg and 1 tablespoon of water together and brush lightly onto the pastries. Pierce the base several times with a fork.
3. Add tomatoes and cheese. Toss the tomato halves with the olive oil and salt and pepper, to taste. Sprinkle each pastry with a bit of minced garlic and a tablespoon of Parmesan. Place 5 tomato halves on top.
4. Bake. Bake at 400F about 18 to 20 minutes or until golden brown.
5. Finish with basil. Remove from the oven and sprinkle with basil. Serve warm or at room temperature.

Serving Suggestions

This tart is fresh and light, so I like to serve it alongside other light dishes like Arugula Beet Salad, Cobb Salad, or Grilled Chicken Breasts. Round out the meal with a sweet and tangy Lemon Tart and refreshing Watermelon Sangria to wash it down.

Storing Leftovers

• Storage: Any leftovers should be stored in an airtight container or wrapped in foil in the refrigerator. It will keep for up to 3 days.
• Reheat: Reheat the tomato tarts in a 350F oven for about 5-10 minutes or until warmed through.

More Garden Tomato Recipes:

• Panzanella {bread and tomato salad}
• Fried Green Tomatoes
• Tomato Biscuit Casserole
• Cucumber Tomato Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!