Roasted Tomato Tart


1 sheet frozen butter puff pastry, thawed (roughly 225 g)

2 cups of tomatoes, cherry or grape, or various colours of small heirloom tomatoes, all sliced in half, lengthwise

1 tbsp olive oil

3 large garlic cloves, minced

Kosher salt and freshly cracked black pepper

1 egg, beaten

1 cup of Swiss cheese, shredded

5 tbsp of freshly grated Parmesan cheese

2 tbsp fresh oregano or basil*, roughly chopped

1/4 tsp of Italian seasoning


Step 1: Line 2 large baking sheets with parchment paper. Preheat oven to 400 F.

Step 2: On a lightly floured working surface, roll out the pastry dough until it is a 10 inch square and lay this on one of the baking sheets. Prick the dough with a fork all over the dough so the dough will not rise too much in the oven. Place in the fridge for 30 minutes.

Step 3: In a bowl, mix together tomatoes, olive oil, garlic, and a generous pinch of kosher salt and freshly cracked black pepper. Let this marinate together while the puff pastry is cooling down in the fridge. Put this mixture on the other baking sheets.

Step 4: Place the tomatoes in the oven first, since they will take the longest. The tomatoes should take roughly 30 minutes to cook, until they are juicy and shrivelled. Add the puff pastry in the last 10 minutes of the tomatoes cooking time.Take them both out of the oven.

Step 5: Brush the puff pastry with the beaten egg and then spread the Swiss cheese and Parmesan cheese all over, leaving a 1 inch border for the crust. Arrange the tomatoes all over the cheese. Sprinkle with Italian seasonings and the fresh oregano/basil.

Step 6: Put the tart back into the oven until the cheese has melted and everything looks golden brown, about another 10 minutes. When ready, take out of the oven and cut into squares and serve.

*if you don't have fresh oregano or basil, you can use dried oregano or basil, roughly 1/4 tsp.

Recipe Adapted from: