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Tomato Brie Puff Pastry Tart Recipe
Ash Tyrrell

Tomato Brie Puff Pastry Tart Recipe

I still remember the first time I pulled this tart out of the oven  the pastry was puffed up like a golden pillow, the brie had melted into soft, gooey pools, and the tomatoes had gone slightly jammy on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed – the base of the tart, so use a good all-butter variety for the flakiest bite
  • 8 oz brie cheese sliced – go for a ripe wheel, it melts smoother than a firm one
  • 3 medium tomatoes sliced – choose firm, ripe tomatoes so they don't turn mushy while baking
  • 1 tbsp Dijon mustard – adds a subtle tang that balances the richness of the brie
  • 1 tbsp olive oil – for brushing the tomatoes so they roast rather than steam
  • 1 egg beaten – used as an egg wash for that glossy, golden crust
  • 1 tsp fresh thyme leaves – fresh thyme brings way more fragrance than dried so don't skip it
  • Salt and black pepper to taste – seasons the tomatoes and balances the creamy cheese
  • 1 tbsp fresh basil torn – for garnish, adds a pop of color and freshness at the end

Method
 

  1. Unroll the thawed puff pastry onto a parchment-lined baking sheet. Using a knife, score a border about half an inch from the edge, being careful not to cut all the way through. This border puffs up around the filling and gives you that classic bakery-style edge.
  2. Spread the Dijon mustard evenly inside the scored border. I find this step is what really elevates the flavor, since it adds a savory depth beneath the cheese. Don't skip it even if you're not usually a mustard fan — it mellows out completely once baked.
  3. Arrange the brie slices across the pastry base, followed by the tomato slices slightly overlapping each other. This layering helps the cheese melt into every gap and keeps the tomatoes from sliding around once baked.
  4. Drizzle the tomatoes with olive oil, then season generously with salt, pepper, and thyme. Brush the exposed pastry border with the beaten egg for a beautiful golden shine once it comes out of the oven.
  5. Bake at 400°F for 22-25 minutes, or until the pastry is puffed and deeply golden. Keep an eye on it during the last five minutes since ovens vary and puff pastry can go from golden to overdone quickly.
  6. Let the tart rest for about 5 minutes before slicing. This helps the cheese set slightly so it doesn't ooze everywhere. Top with fresh basil right before serving for a burst of color and flavor.

Notes

  • I always pat my tomato slices dry with a paper towel before layering them, since this keeps the pastry from getting soggy.
  • I like to keep my puff pastry cold until the last minute, because warm dough doesn't puff up as nicely in the oven.
  • I sometimes swap Dijon for a thin layer of pesto when I want a herby twist instead of a tangy one.
  • I never overcrowd the tomatoes, since too many layers stop the pastry from cooking through in the center.
  • I always use a hot oven and a light-colored baking sheet, as dark pans can make the bottom of the pastry burn before the top is done.