Three Cheese Tomato Tart

On a hot summer’s day, this three cheese tomato tart is perfect to serve alongside a bowl of freshly cut fruit. You can make all kinds of changes on what to add extra, but keep it light, because of the puff pastry.

This recipe makes 6-8 servings, so if you are entertaining a larger gathering of friends and/or family, I suggest you double the recipe. This recipe is a great appetizer to make while it is tomato season.


  • 2 ripe tomatoes cut into 1/8-inch slices
  • 1 sheet frozen puff pastry
  • 3 tablespoons light mayonnaise (I prefer Heinz)
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons finely chopped basil
  • Freshly grated Parmesan cheese, to taste
  • Kosher salt and freshly ground black pepper

Preheat your oven to 400 degrees.
Remove the sheet of puff pastry from the freezer and allow it to thaw at room temperature for 30 minutes.
While the pastry thaws, slice and lay out the tomato slices on a large sheet of paper towels. Cover with more paper towel and allow the slices to drain for approximately 20-30 minutes (the tomatoes must be dry to keep from having a soggy tart).
Once the puff pastry is thawed, unfold the pastry onto a parchment-lined baking sheet (cookie sheets work great), pinch any holes in the seams to close them up.
Use a fork to prick holes all over the dough to prevent it from puffing up during baking.
Once pricked with the fork, spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses.
Arrange the tomato slices over the cheese. To your taste preference, season the tomato tops generously with kosher salt, and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.
Bake for 30 minutes. Pastry should be a golden brown and the cheese is now melted.
Remove the pastry from the baking sheet and let it cool on a wire rack for about 5 minutes. Cut and serve immediately.

Slice black olives and place on top during the last 30 minutes, delish!


ENJOY! From: “In the Kitchen with Sheryl”

Gabe Arnold
Author: Gabe Arnold