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!

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

Why you should try this recipe

  • A non-dry, non-soggy tomato tart (with three different layers of texture) – a light and crispy crust topped with a creamy layer of herbed whipped feta, juicy tomatoes, and fresh herbs. Yes, please!
  • 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.
  • The ideal tart for summer meals – served with this Mediterranean Vegan White Bean Artichoke Dip or alongside Panzanella (Tuscan Summer Salad) and Mozzarella.
heirloom tomatoes, feta, Greek yogurt, puff pastry sheet, fresh herbs, dried oregano and a pair of scissors

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The ingredients you’ll need

  • All-butter puff pastry – for the lightest, crispiest, buttery crust.
  • Heirloom tomatoes – choose them ripe, with the color and variety you prefer!
  • Cherry tomatoes – for an extra texture.
  • Feta cheese – for its delicious savoriness which goes so well with both tomatoes and the buttery puff pastry crust.
  • Greek yogurt – brings acidity and creaminess to the whipped feta.
  • Dried oregano – for its earthiness that compliments feta cheese and tomatoes.
  • Fresh oregano and thyme – for its bright pepperiness (or use any fresh herbs of your liking).
  • Capers (optional, for garnish) – I love big Italian capers for their tang and saltiness but regular capers work too.
  • Extra-virgin olive oil and black pepper – to season.
heirloom tomatoes, fresh herbs and scissors on a wooden chopping board

How to make Puff Pastry Tomato Tart?

Start by making the whipped feta:

  • In the bowl of a large 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. 

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


Bake the puff pastry crust:

  • Preheat the oven to 410°F (210°C).
  • 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 (see photo above in this post). Apply medium pressure and do not cut the dough all the way through.
  • 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, prepare the tomatoes:

  • 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. 

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


Assemble the tart:

  • On top of the puff pastry crust, add the whipped feta.
  • Place the heirloom tomato slices and cherry tomatoes on top.

  • Add the garnish: capers, fresh oregano, fresh thyme (or any fresh herbs you like), and drizzle with extra-virgin olive oil. Serve immediately with a chilled glass of Sauvignon Blanc.
olive oil pourer drizzling olive oil on top of a puff pastry heirloom tomato tart

Nim Keys – Useful 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).

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

Wine Pairing for Puff Pastry Tomato Tart 🍷


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)

close-up of puff pastry tomato tart with feta, heirloom tomatoes and capers

FAQ

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.

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

Mozzarella di Buffala! As it is less salty than feta, make sure to season the whipped mozzarella with salt.

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 Summer Recipes


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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

Start by making the whipped feta:

  • 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. 

Bake the puff pastry crust:

  • Preheat the oven to 410°F (210°C).
  • 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 (see photo above in this post). Apply medium pressure, and do not cut the dough all the way through.
  • 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 crust, creating a flatter surface for the toppings. 
  • Let it cool down completely.

Meanwhile, prepare the tomatoes:

  • Cut the heirloom tomatoes a bit thicker than ¼ inch slices (about 1 cm), and cut the cherry tomatoes in half. 
  • Transfer the tomato slices to kitchen paper sheets and pat them to remove the excess water. 

Assemble the tart:

  • Add the whipped feta on top of the puff pastry crust. (Some puff pastry flakes will mix with the whipped feta, this is normal.)
  • Arrange the heirloom tomato and cherry tomatoes on top.
  • Add the garnish: caperberries, fresh oregano, fresh thyme (or any fresh herbs you like), and drizzle with some extra-virgin olive oil. 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 🙂