Minimal Monday: Heirloom Cherry Tomato Tart

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You only need a few ingredients for this tart.  A sheet of frozen puff pastry, and any soft spreadable cheese will do for the base.  I used mascarpone, but there are so many different varieties out there.  Boursin or a fluffy goat cheese would be nice.

The cheese primes your canvas and gets it ready for whatever you want to arrange on top.

I chose heirloom cherry tomatoes.  I got them from Trader Joe’s, but you can use sliced regular tomatoes, too.  Or olives, artichoke hearts, caramelized onions, whatever floats your boat.

I filled in the gaps between my cherry tomato mosaic with little gobs of goat cheese.

This is a Minimal Monday style recipe.  I didn’t even roll out the puff pastry, so you can transfer it from the package directly to a baking sheet.  No flour, no rolling pin, no tricky transfer of the dough to the pan.

Minimal Monday: Heirloom Cherry Tomato Tart
Rate this recipe
7 ratings

Servings: serves 4

Minimal Monday: Heirloom Cherry Tomato Tart


  • 1 sheet puff pastry, thawed
  • 4 oz mascarpone cheese (about 1/2 an 8 oz container) at room temperature
  • juice and zest of 1/2 lemon
  • about 1 lb heirloom cherry tomatoes (you won't need quite that many) cut in half
  • 1 or 2 ounces goat cheese for filling in the gaps
  • several large leaves of basil cut in thin ribbons, for garnish
  • salt and fresh cracked black pepper


  1. set oven to 425F
  2. Set the pastry sheet on a parchment lined baking sheet. No need to roll it out any further. Score a line around the edge of the pastry with a bread knife, about 1/2 inch in from the edge. Don't cut all the way through. This will make a frame around your tart, and the pastry will puff up nicely around your filling when it bakes.
  3. Mix the mascarpone cheese with the lemon juice and zest. Add salt and black pepper to taste. Stir until the mixture is smooth. If you are using another kind of cheese, you may not need the lemon.
  4. Spread the cheese evenly over the pastry, within the little frame that you etched in the dough. I first add the cheese in little blobs all over the dough, and then spread with a knife.
  5. Arrange your tomato halves any way you like over the cheese.
  6. Fill in the cracks with little bits of goat cheese.
  7. Bake for about 20-25 minutes, until the crust is browned and everything is bubbly.
  8. Garnish with ribbons of fresh basil.
  9. Eat right away.

I have a busy week ahead, how about you?


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    Leave a Reply

  • Reply
    October 8, 2013 at 9:47 am

    Thanks for sharing the recipe. The tart was delicious, but mine didn’t look nearly as beautiful as yours. As a matter of fact, my cheese ran right off the side of the tart and all over my sheet pan. Thank goodness it had sides. Despite the fact that I scored the pastry as you did, it didn’t puff up evenly, leaving a nice ravine for the cheese to pour out. That said, the tart was still very good, although a little messy.

    • Reply
      October 8, 2013 at 10:22 am

      The scoring is the thing that should prevent anything running off the side of the tart…is it possible your dough was not chilled when you put it in the oven? You have to work pretty quickly with puff pastry as it bakes up best when it starts cold. Glad you still enjoyed it!

  • Reply
    June 28, 2013 at 7:02 pm

    I just made this recipe for brunch and it was SO DELICIOUS. Probably the tastiest thing I’ve made in a while! Thank you for posting this!

  • Reply
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  • Reply
    Carol | a cup of mascarpone
    May 23, 2013 at 5:36 pm

    This is gorgeous, Sue! I ADORE heirloom tomatoes, and this beautiful tart just made it to the top of my list to make!

  • Reply
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  • Reply
    shannon weber
    May 23, 2013 at 12:25 pm

    tomato tarts are one of my absoulute favorite summer meals; and how beautiful are your tomatoes! I love the combination of mascarpone and goat cheese in this.

  • Reply
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  • Reply
    May 22, 2013 at 6:49 pm

    heirloom tomatoes are SO pretty. this is an elegant and delicious tart, and bonus points to you because it’s easy. :)

  • Reply
    May 21, 2013 at 9:42 pm

    Absolutely gorgeous!
    I am so excited to start making tomato pies and tarts!!!
    I have missed summer

  • Reply
    Magnolia Verandah
    May 21, 2013 at 10:00 am

    What perfect little jewels these colourful tomatoes are. Just lovely.

  • Reply
    Amy @ Swiss Miss in the Kitchen
    May 20, 2013 at 7:28 pm

    This tart looks awesome!!! Basil, tomatoes and goat cheese is such a delicious combination!
    xox Amy

  • Reply
    Chris Scheuer
    May 20, 2013 at 5:11 pm

    BEAUTIFUL, this looks like it should hang next to the Mona Lisa or a Rembrant or somewhere fancy, it’s gorgeous and sounds fabulous!

  • Reply
    May 20, 2013 at 10:26 pm

    Simple tarts like these are the perfect bites to have when friends come around… my friends often pop over for coffee or brunch so I’ll be bookmarking this for our next batch of homegrown tomatoes.

    • Reply
      Sue/the view from great island
      May 21, 2013 at 12:35 am

      I agree, and I have to remember to make frozen puff pastry one of my staples so I can always be ready.
      And, jealous of your homegrown tomatoes…

  • Reply
    Averie @ Averie Cooks
    May 20, 2013 at 2:56 pm

    What a perfect little tart! Puff pastry is so versatile. So is goat cheese!

  • Reply
    Rosita Vargas
    May 20, 2013 at 7:41 pm

    Se ve muy tentador muy sabroso y perfecto,abrazos y abrazos.

  • Reply
    May 20, 2013 at 7:02 pm

    I like that this uses a baking sheet rather that calling for a tart pan.

    • Reply
      Sue/the view from great island
      May 21, 2013 at 12:37 am

      I tried to make this recipe as simple as possible. Not rolling out the dough saves a lot of cleanup and time. And I have to say when you roll out puff pastry it gets very thin, and sometimes I feel like it’s not all that satisfying, like you’re biting into air! This way the tart crust has a little heft to it.

  • Reply
    La Table De Nana
    May 20, 2013 at 5:52 pm

    Just perfect .I love this kind of treat..and the colors are so pretty.

  • Reply
    Tricia Buice
    May 20, 2013 at 4:06 pm

    Creamy cheese, tomatoes and pastry – what’s not to love? So pretty Sue