This Tomato and Brie Tart is a flaky and savory recipe, which is made with puff pastry and ripe tomatoes. It’s an ideal side dish or light lunch, ready in about an hour.
Tomato and Brie Tart Recipe Ingredients
- 1 sheet (8 ounces) puff pastry, preferably all-butter
- 12 ounces mixed tomatoes, such as beefsteak and heirloom, cut into ¼-inch-thick rounds
- Kosher salt and freshly ground pepper
- 2 tablespoons Dijon mustard
- 4 ounces Brie, sliced ¼ inch thick
- 1 tablespoon capers, drained
- 1 teaspoon fresh thyme leaves, plus sprigs for serving
- 1 tablespoon extra-virgin olive oil
- All-purpose flour, for dusting
How To Make Tomato and Brie Tart
- Prep the Pastry: Preheat your oven to 400°F. On a lightly floured sheet of parchment paper, roll the puff pastry out to a 9.5×11.5-inch rectangle. Trim the edges to be straight and neat. Transfer the pastry on its parchment to a baking sheet and refrigerate for 10 minutes to chill.
- Salt and Drain the Tomatoes: While the pastry chills, arrange the tomato slices on a layer of paper towels and sprinkle them with salt. Top with more paper towels. Let them sit for at least 5 minutes to draw out excess moisture.
- Assemble the Tart: Remove the chilled pastry from the fridge. Use a sharp knife to lightly score a 1/2-inch border around the edges. Spread the Dijon mustard evenly inside the border.
- Add Toppings and Bake: Arrange the Brie slices over the mustard, followed by the drained tomato slices, capers, and thyme leaves. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes.
- Finish Baking: Reduce the oven temperature to 375°F and continue to bake for another 25 to 35 minutes, until the pastry is deeply golden brown, puffed, and cooked through.
- Garnish and Serve: Let the tart cool for a few minutes on the baking sheet. Sprinkle with fresh thyme sprigs and serve warm or at room temperature.
Recipe Tips
- How to get a super flaky, puffed-up crust? The most important step is to keep your puff pastry as cold as possible. Chilling it for 10 minutes after rolling and before topping helps the butter layers stay solid, which is what creates the impressive puff in the oven.
- Why do I have to drain the tomatoes? Salting and draining the tomato slices is a crucial step that you must not skip. It removes excess water, which concentrates their flavor and, most importantly, prevents the puff pastry from becoming a soggy mess.
- What does “scoring” the pastry mean? Scoring means to lightly cut the surface without going all the way through. By scoring a border around the edge, you encourage the outer rim of the pastry to puff up higher than the center, creating a beautiful, contained edge for your tart.
- Can I use a different cheese? Yes. While Brie is fantastic for its creamy melt, this tart would also be delicious with crumbled goat cheese, fresh mozzarella, or a sharp Gruyère.
What To Serve With Tomato and Brie Tart
This elegant tart is perfect as a light lunch, a stunning appetizer, or a side dish. It pairs beautifully with:
- A simple arugula or spring green salad with a lemon vinaigrette.
- A glass of crisp rosé or Sauvignon Blanc wine.
- A cup of creamy tomato soup.
How To Store Tomato and Brie Tart
- Best Eaten Fresh: This tart is at its absolute best on the day it is made, when the puff pastry is at its crispiest and flakiest.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days, but be aware that the pastry will soften considerably.
- Reheat: For the best results, reheat slices on a baking sheet in a 375°F oven for 5-10 minutes to help re-crisp the pastry.
Tomato and Brie Tart Nutrition Facts
- Serving: 1/6th of tart
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 26g
- Saturated Fat: 12g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use all-butter puff pastry?
It is highly recommended for the best flavor. All-butter puff pastry has a much richer, more delicious taste than versions made with other fats. You can typically find it in the freezer section of your grocery store.
Should I remove the rind from the Brie?
This is a matter of personal preference. The rind is completely edible and will soften as it bakes. You can leave it on for a more rustic look and slightly more intense flavor, or you can trim it off if you prefer.
Can I use cherry tomatoes?
Yes. If you use cherry or grape tomatoes, simply slice them in half and arrange them cut-side up on the tart. You should still salt and drain them as directed.
Try More Recipes:
- Grilled Chicken and Eggplant with Mozzarella and Tomatoes Recipe
- Tomato, Corn, and Avocado Salad Recipe
- Heirloom Tomato Tartines with Garlic-Parsley Aioli Recipe
Tomato and Brie Tart Recipe
Description
An elegant and incredibly easy savory tart featuring a flaky puff pastry crust topped with Dijon mustard, creamy Brie, ripe tomatoes, and fresh thyme.
Ingredients
Instructions
- Preheat oven to 400°F. Roll out the puff pastry on a piece of parchment paper and chill it on a baking sheet for 10 minutes.
- Meanwhile, sprinkle the tomato slices with salt and let them drain on paper towels.
- Score a 1/2-inch border around the edge of the chilled pastry.
- Spread the mustard inside the border, then top with the Brie, drained tomatoes, capers, and thyme.
- Drizzle with olive oil and bake for 15 minutes.
- Reduce the oven heat to 375°F and bake for another 25-35 minutes, until the pastry is golden brown and puffed.
- Serve warm or at room temperature.
Notes
- The most important tip for a non-soggy tart is to salt and drain the tomato slices on paper towels before arranging them on the pastry.
- For the flakiest, puffiest crust, ensure your puff pastry is very cold before it goes into the hot oven.
- Scoring a border around the edge is a simple professional trick that gives the tart a beautiful, raised crust.
- Using a high-quality, all-butter puff pastry will provide the best possible flavor and texture.
Tomato and Brie Tart Recipe