Summer Tomato Tart

READY IN: 45mins
Recipe by sheriboren

This is an adopted recipe from Mean Chef. I plan on making this when my tomatoes are in season. Mean Chefs words are: I usually don't bother rolling out the puff pastry. Instead I leave the sheet whole as it comes from the box. This makes one larger tart.

Top Review by cookiedog

I followed Mean Chefs words and didn't bother making it into a circle. Wonderful flavor- I cut way back on the pesto because I used "real" tomatoes and I didn't want to mask their flavor. Next time I might take out more of the liquid to keep the tart from getting soggy. This tart was enjoyed by all :)

Ingredients Nutrition


  1. Roll out the pastry on a lightly floured surface.
  2. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide.
  3. Remove to an ungreased baking sheet.
  4. Prick the pastry all over with a fork.
  5. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry.
  6. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.
  7. Preheat the oven to 400°F.
  8. Drizzle the tarts evenly with the olive oil, sugar, and pepper.
  9. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.
  10. Sprinkle parmesan over the tomatoes in the last 5 minutes.
  11. Serve immediately, with a dollop of Pesto.

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