Summer’s in full swing here in France, and this Puff Pastry Tomato Tart is a must for any get-together. It’s got a golden, buttery crust, a savory creamy whipped feta base, and juicy heirloom tomatoes. Just top with capers, herbs, and a drizzle of olive oil. Voilà, happy summer!

puff pastry tomato tart with a slice cut off.

Why you should try this recipe

  • Easy to make – this recipe requires no complicated cooking techniques, just bake the puff pastry, whip the feta, and add sliced tomatoes on top! Easy peasy. If fluffy whipped cheese is your thing, check out my Whipped Ricotta Dip With Roasted Olives.
  • A non-dry, non-soggy tomato tart (with three different layers of texture) – a light and crispy crust topped with a creamy layer of whipped feta, juicy heirloom tomatoes, and fresh herbs. Yes, please! If you have extra tomatoes on hand, try these Vegetarian Stuffed Tomatoes with Ricotta and Basil.
  • The ideal tart for summer meals – served with White Bean Dip and Lemon Ricotta Cake for dessert.

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The ingredients you’ll need

a puff pastry sheet, Greek yogurt, feta cheese, olive oil, capers, oregano and thyme and heirloom tomatoes on a wooden table.
  • All-butter puff pastry – for the lightest, crispiest, buttery crust. Go with real butter, this is so much better than the ones made with shortening.
  • Heirloom tomatoes — choose them ripe, with a mix of varieties and colors. Need inspiration for using extra heirloom tomatoes? Make Summer Tomato Toasts with them!
  • Fresh oregano and thyme – for their bright pepperiness and earthiness. If you don’t have it on hand, you can sub with any fresh herbs of your liking (parsley, basil, dill, chives, or chervil!).
  • Caper berries (optional, for garnish) – I love big Italian caper berries for their crunchy texture, but regular capers work very well too.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Have leftover tomatoes?🍅 Try Whipped Feta Dip With Roasted Cherry Tomatoes or Peach Caprese Salad with Burrata and Pesto Vinaigrette!

How to make Puff Pastry Tomato Tart?

(Note: please see the recipe card below for the complete written instructions and measurements.)

whipped feta with herbs in a food processor.

Step 1: In the bowl of a food processor fitted with a blade, combine feta, Greek yogurt, dried oregano, fresh oregano, extra-virgin olive oil, and freshly cracked pepper. Blend until very smooth, about 1 minute. Reserve in the fridge to firm up.

a knife tracing a line around the edges of a puff pastry sheet.

Step 2: Preheat the oven to 410°F (210°C) and transfer the puff pastry sheet onto a parchment-lined baking tray. Using the tip of a knife, trace a line around the edges of the sheet, about 1 inch (2.5 cm) thick. Apply medium pressure and do not cut the dough all the way through.

Note: you can replace fresh oregano with any fresh herb of your liking, such as fresh thyme, fresh parsley, fresh chives etc.


olive oil being brushed around the edges of a round puff pastry sheet.

Step 3: Poke the inner part of the dough with a fork, then brush the outer border with some extra-virgin olive oil.

a hand de-puffing a baked puff pastry crust with a fork.

Step 4: Bake for 15-18 minutes or until golden and puffed up. Out of the oven, using the back of a fork, gently press down the inner part of the dough, creating a flatter surface for the toppings. Let it cool down completely.


hand slicing an heirloom tomato.

Step 5: Meanwhile, cut the heirloom tomatoes a bit thicker than ¼ inch slices (about 1 cm) and cut the cherry tomatoes in half.

sliced heirloom tomatoes on kitchen paper.

Step 6: Transfer the tomatoes on top of kitchen paper sheets and pat them to remove the excess water.

Note: Patting the sliced tomatoes with kitchen paper ensures that the tart will stay crisp and not soggy with tomato water.


a hand placing sliced heirloom tomatoes on top of puff pastry.

Step 7: On top of the puff pastry crust, gently spread the whipped feta (this is normal if some puff pastry flakes mix with the whipped feta). Evenly transfer the heirloom tomato slices and cherry tomatoes on top.

olive oil drizzled on top of a puff pastry tomato tart with whipped feta.

Step 8: Add the garnish: capers, fresh oregano, fresh thyme (or any fresh herbs of your liking),a drizzle with extra-virgin olive oil and optional flaky sea salt. Serve immediately with a chilled glass of Sauvignon Blanc!


Nim Keys – Useful Puff Pastry Tomato Tart Tips

  1. Puff pastry sheet shape – depending on where you live, puff pastry sheets might take different forms (mostly round or rectangular). This recipe works with any puff pastry sheet shape!
  2. Choosing ripe tomatoes – tomatoes are the star of this recipe: choose high-quality ripe heirloom tomatoes for the best result.
  3. Fresh herbs versatility – I used fresh oregano and thyme as they grow in my herb garden but this recipe is versatile and can be adapted to the herbs of your liking (parsley, dill, chives etc).

Wine Pairing🍷


SAUVIGNON BLANC

Sauvignon Blanc will match the earthy and vegetal flavors of oregano and thyme thanks to its herbaceous aroma while complimenting the tanginess of tomatoes and feta cheese with its natural acidity and citrus notes.

I recommend a “Bordeaux blend style” associating Sauvignon Blanc and Sémillon, that will pair wonderfully with the butteriness of the puff pastry crust.

WINE APPELLATION SUGGESTIONS

  • AOC Graves from Bordeaux (France)
  • AOC Bordeaux Blanc from Bordeaux (France)
  • Sauvignon Blanc & Sémillon blend from Margaret River (Australia)

 puff pastry tomato tart with feta, heirloom tomatoes, capers and fresh herbs.

Recipe FAQs

Can I make this puff pastry tomato tart vegan?

You can! Replace feta and Greek yogurt with vegan cottage cheese and opt for plant-based puff pastry. Serve it with Shirazi Salad with Sumac Dressing for extra freshness.

I do not like feta cheese, what can I substitute it with?

Mozzarella di Buffala or ricotta cheese! As Mozarella is less salty than feta, make sure to add salt to the whipped mozzarella. If using ricotta, just follow my whipped ricotta recipe!

My tart is soggy, what happened?

You probably did not pat the tomato slices enough. Try patting them on both sides while applying light pressure to help squeeze the excess water out.

Other Delicious Tomato Recipes


If you tried this Puff Pastry Tomato Tart With Whipped Feta or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️comments below! Merci!

puff pastry tomato tart with feta and heirloom tomatoes and a glass of wine on the side

Puff Pastry Tomato Tart with Whipped Feta

5 from 4 votes
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Prep Time : 25 minutes
Cook Time : 15 minutes
Total Time : 40 minutes
Servings : 6
Summer's in full swing here in France, and this Puff Pastry Tomato Tart is a must for any get-together. It’s got a golden, buttery crust, creamy whipped feta, and juicy heirloom tomatoes. Just top with capers, herbs, and a drizzle of olive oil. Voilà, happy summer!

INGREDIENTS
 

  • 8-ounce block (200 g) good quality Feta cheese drained
  • ¾ cup (200 g) Greek yogurt
  • 2 teaspoons dried oregano
  • ¼ cup (10 g) fresh oregano (or basil, parsley, chives, chervil)
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • ¼ teaspoon freshly cracked pepper
  • 1 sheet all-butter puff pastry
  • 21 ounces (600 g) heirloom tomatoes (a mix of varieties and colors)
  • ½ heaping cup (80 g) cherry tomatoes

For the garnish

  • ¼ cup large Italian caper berries or 1 tablespoon of regular capers
  • 1 tablespoon fresh oregano or ½ teaspoon of dried oregano, sprinkled on top
  • ½ tablespoon fresh thyme or ¼ teaspoon of dried thyme, sprinkled on top
  • extra virgin olive oil drizzled on top
  • a pinch flaky sea salt to sprinkle on top

INSTRUCTIONS

  • In the bowl of a food processor fitted with a blade, combine feta, Greek yogurt, dried oregano, fresh oregano, extra-virgin olive oil, and freshly cracked pepper. Blend until very smooth, about 1 minute. Reserve in the fridge to firm up.
  • Preheat the oven to 410°F (210°C) and transfer the puff pastry sheet onto a parchment-lined baking tray. Using the tip of a knife, trace a line around the edges of the sheet, about 1 inch (2.5 cm) thick. Apply medium pressure and do not cut the dough all the way through (see photo in this post).
  • Poke the inner part of the dough with a fork, then brush the outer border with some extra-virgin olive oil.
  • Bake for 15-18 minutes or until golden and puffed up. Out of the oven, using the back of a fork, gently press down the inner part of the dough, creating a flatter surface for the toppings. Let it cool down completely.
  • Meanwhile, cut the heirloom tomatoes a bit thicker than ¼ inch slices (about 1 cm) and cut the cherry tomatoes in half.
  • Transfer the tomatoes on top of kitchen paper sheets and pat them to remove the excess water.
  • On top of the puff pastry crust, gently spread the whipped feta (this is normal if some puff pastry flakes mix with the whipped feta). Evenly transfer the heirloom tomato slices and cherry tomatoes on top.
  • Add the garnish: capers, fresh oregano, fresh thyme (or any fresh herbs of your liking),a drizzle with extra-virgin olive oil and optional flaky sea salt. Serve immediately with a chilled glass of Sauvignon Blanc!

NOTES

  1. Puff pastry sheet shape – depending on where you live, puff pastry sheets might take different forms (mostly round or rectangular). This recipe works with any puff pastry sheet shape!
  2. Tracing a line alongside the edges of the puff pastry sheet allows to delimitate a border once the puff pastry is cooked. Do not skip this step!
  3. Choosing ripe tomatoes – tomatoes are the star of this recipe : choose high quality ripe heirloom tomatoes for the best result.
  4. Patting sliced tomatoes with kitchen paper ensures that the tart will stay crisp and not soggy from tomato water.
  5. Fresh herbs versatility – I used fresh oregano and thyme as they grow in my herb garden but this recipe is versatile and can be adapted to the herbs of your liking (parsley, dill, chives etc).
Calories: 415kcalCarbohydrates: 28gProtein: 12gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.002gCholesterol: 35mgSodium: 751mgPotassium: 404mgFiber: 4gSugar: 4gVitamin A: 1154IUVitamin C: 18mgCalcium: 299mgIron: 3mg
Course Main Course
Cuisine French
Diet Vegetarian
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 4 votes

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11 Comments

  1. I’m wanting to make two of these for a dinner party, obviously I could cook the pastry, make the whipped feta and possibly slice the tomatoes and put in a box with kitchen roll,just wondering how far ahead I can assemble it – have you ever tried that?

    1. Hi Storm! Though I haven’t tried it with this recipe, I believe you could assemble the tart up to two hours before serving (it usually works for me as a rule of thumb to keep puff pastry fresh and crispy). Make sure to pat the tomato slices thoroughly to prevent the excess water from making the puff pastry soggy. For more than 2 hours ahead, I would do as you said: prepare the ingredients separately and assemble the tart when I arrive at the dinner party. I hope this helps, and thank you so much for making the recipe 🙂