Puff Pastry Tomato Tart

Puff Pastry Tomato Tart with Macadamia Nut Pesto


Before we get into the post for this Puff Pastry Tomato Tart, I wanted to share with you a few sites that recently featured some of my tasty creations.

  • My Chocolate Cherry Banana Bread was included in the FeedFeed’s “Dinner Party” feature.  You can find it HERE along with all kinds of other delicious dishes guaranteed to impress at your next soiree.  You can find the original post HERE.
  • My Irish Creme Chocolate Layer Cake with Chocolate Mint Oreo Bark was included in The Community Table’s “10 Totally Amazing Chocolate Layer Cakes”.  You can find this wickedly delicious compilation HERE.  You can also find the original post HERE.
  • My Buttery Apple Cake with Basil Cream Cheese Frosting & Apple Chips was included in the Community Table’s “10 Totally Droolworthy Apple Recipes”.  You can find this autumn perfect feature HERE.   You can also find the original post HERE.

◊ ◊ ◊

Daily commutes through mind boggling traffic, sub par grocery shopping excursions, and not-so-cosmopolitan dining experiences.  Yep, that’s the daily life of the Mr. and I as we reluctantly settle into our temporary housing in the suburbs.

While I miss our light filled Victorian with its mesmerizing views of the sea as the behemoth cruise ships sail into port, I think I miss my daily walks/runs along the harbor walk the most. The peaceful lull of the waves and the whimsical call of the sea gulls were the perfect way to usher in each and every day.  But all is not lost as the Mr. and I anxiously await the day we soon will be reunited with this tight knit Boston community as construction continues on our new home.


Puff Pastry Tomato Tart with Macadamia Nut Pesto


Puff Pastry Tomato Tart with Macadamia Nut Pesto

Puff Pastry Tomato Tart with Macadamia Nut Pesto


Puff Pastry Tomato Tart with Macadamia Nut Pesto


Fortunately, I quickly discovered  a 320 acre conservation area that is a hop, skip and a jump away from our current abode.  It’s a cute little park that gently meanders through meadows, woodlands and marshes.  In some ways it reminds me of the Karura Forest, a forest on the outskirts of Nairobi.  All it needs is monkeys frolicking about playfully in the tree canopies and the intoxicating scent of eucalyptus. . .and it could almost fool me for a distant cousin of this beloved Kenyan forest.

Since we moved, the dog and I have been visiting this park almost daily.  The change of scenary has been a welcome addition for her as this park presents all kinds of new and exciting smells to discover.  Every morning she crawls out of bed and waits in anticipation for her leather leash to be lifted off the hook.  Despite her old age, she dances around as gleeful as a puppy knowing that soon she would be able to catch up on all the doggie gossip.


Puff Pastry Tomato Tart with Macadamia Nut Pesto


On a recent walk, the dog and I were enjoying the warm sun rays peaking through the tree canopy above.  There was still a cool nip in the morning air which was a welcome relief to the heat that we had been experiencing days prior.   Despite the shade from the forest, I still had my sunglasses on which was reducing visibility of the path.  I didn’t bother removing them as we soon would be reuniting with the sun once we rounded the corner.

The beautiful day should have been my first clue to abandon all modern conveniences and completely immerse myself into Mother Nature’s bounty.  But instead I was doing what we so often do in these times. . . I was checking my e-mail and sending out text messages as I plodded along the trail.

I was fully distracted by modern technology when I suddenly noticed something dark moving in the very spot I was about to place my foot.

Eeeek!  I squealed like a pig and shot back a foot or so.  My sneaker was a millisecond away from caressing the top of a black snack that had curled up on a part of the path that had a ray of sunlight gently warming it’s surface.

My unexpected presence startled the snake causing it to quickly slither off into a pile of leaves about six feet from its original resting location.  It lifted its head and peered at me before it quickly made its way off into the brush.

My heart was still pounding out of my chest as I quickly walked (or did I run?) towards the end of the trail.  As frightened as I was, the dog was barely phased by this unexpected encounter.

Despite this hair raising experience, I have continued to return to the park daily;  however, I always keep a close watch on the trail and readily practice my new mantra “thou shalt not text while walking”.


Puff Pastry Tomato Tart with Macadamia Nut Pesto


With each walk in the park, I notice Mother Nature’s beauty unfolding.  The trees are starting to put on a vibrant color show as their leaves transform from green to golden, crimson, and orange.

In celebration of this powerful signal that the seasons are changing and Father Winter is on his way, I only thought it appropriate to make this Puff Pastry Tomato Tart.   I used heirloom tomatoes that appropriately display this autumn color show.

I topped the tart pictured in this post with fresh burrata cheese and made a second one with semi-soft Telleggio.  This tart is very forgiving so you could use just about any cheese that tickles your fancy.

My cramped pantry still remains in disarray and I couldn’t find my pine nuts so I opted for a macadamia nut pesto instead.  You can certainly top with a traditional pesto (see my recipe HERE)  or even the jar variety if you are short on time.

Finish it off with a sprinkling of fresh herbs and you have an elegantly rustic autumn inspired feast.


Puff Pastry Tomato Tart with Macadamia Nut Pesto

  • Time: 1 hour
  • Difficulty: easy
  • Print

12 Servings

R E C I P E – B U I L D I N G – B L O C K S:

For the Puff Pastry Tomato Tart:

  • 2 sheets of frozen puff pastry, thawed but chilled
  • 8 ounces burrata cheese
  • 1/2 cup pesto (see below or HERE for traditional basil pesto)
  • 6 cups cherry or grape tomatoes
  • 3 tablespoons extra-virgin olive oil
  • Salt & pepper to taste
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 2 tablespoons flat leaf parsley, finely chopped

For the Macadamia Nut Pesto:

  • 2 medium garlic cloves
  • 2 cups fresh basil (about 2 basil plants)
  • 1/4 cup macadamia nuts
  • 3/4 cup Parmigiano-Reggiano (grated)
  • Salt, to taste
  • Pinch of red pepper flakes
  • 3-4 tablespoons olive oil


T H E –  C O U R S E:

For the Puff Pastry Tart:

  • Heat the oven to 375° F.
  • Line a 15″ x 10″ rimmed baking pan with parchment paper.
  • Use a rolling pin to adjust the size of the puff pastry.  You want the two sheets of puff pastry to cover the bottom & sides of  the baking sheet once they are laid side-by-side.
  • Press the dough into the bottom & sides of the pan.
  • Using a paring knife, lightly score a border where the bottom of the dough meets the sides.
  • Trim any pastry dough that is hanging over the edge of the pan.
  • To prevent the bottom of the tart from puffing up, use a fork to prick the bottom all over.  Since you scored a border, the sides should still puff up.
  • Line the bottom and the sides with parchment paper and place dried beans on top.
  • Bake for 20-25 minutes, or until edges are golden.
  • Remove the beans and the parchment paper.
  • Add slices of burrata cheese and top with pesto.
  • Bake for 10-15 minutes or until the cheese is melted.
  • Remove the tart from the oven and set aside.
  • Heat oven to a broil and move the rack so that it is right under the element.
  • Place the tomatoes in a big bowl and mix with olive oil.  Season with salt and pepper to taste.
  • Place the tomatoes on a rimmed baking sheet and broil 10-15 minutes or until the tomatoes start to blister.
  • Remove the tomatoes from the oven and reduce the heat to 425°.
  • Finely chop the oregano, chives and parsley.
  • Spread the tomatoes out in an even layer on top of the cheese and pesto.
  • Sprinkle the herb mixture on top.
  • Bake for about 10-15 minutes.
  • Allow the tart to cool slightly before serving.


For the Macadamia Nut Pesto:

  • Pre-heat the oven to 375° F.
  • Spread the macadamia nuts in a single layer on a rimmed baking sheet. Bake for 5 minutes or until the macadamia nuts are slightly golden.
  • Set aside and allow the macadamia nuts to cool.
  • To blanch the basil: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add 1/4 of the basil to the boiling water for 10 seconds, then remove with a slotted spoon & plunge it into the ice bath. Remove & pat the basil dry with a paper towel. Repeat, in batches, with the remaining basil.
  • Using a very sharp knife or mezzaluna, chop the garlic. Mix a quarter of the blanched basil in with the garlic & continue to chop. As you chop, periodically scrape the basil off the cutting board & gather it back into a pile.
  • Slowly add in more basil & continue to chop, scrape and gather until the basil and garlic are finely minced.
  • Roughly chop the macadamia nuts & add half of them to the basil & garlic mixture. Chop, scrape & gather & then add the remaining macadamia nuts.
  • Add the parmesan cheese & continue to chop until all the ingredients are fine in texture.
  • Season to taste with salt, pepper, and a pinch of red pepper flakes.
  • Gather the pesto & form a round by pressing all the ingredients together.
  • Place the pesto round into a small bowl & cover it with olive oil.
  • The pesto can be made several days in advance.  If you are not using immediately, cover it with plastic wrap & store in the refrigerator. Be sure that the plastic wrap rests on the top & sides of the pesto round.
  • Before use, quickly stir to mix some of the oil into the pesto.  Add more oil as necessary.

64 thoughts on “Puff Pastry Tomato Tart

  • October 8, 2015 at 11:44 am

    I had to come over and take a look at your tart. Wow! I’m putting this on the menu for the weekend. I have a bunch of cherry tomatoes from the garden and house guests! Perfect…

    • October 8, 2015 at 2:49 pm

      You are one lucky lady. . .still getting tomatoes from the garden. Well I’m glad that I am helping you use them up. I hope your guests enjoy the tart.

  • October 8, 2015 at 3:33 pm

    So when I opened up your page, the first thing I thought when your featured imaged popped up was, ‘Oh Wow’! This tart is GORGEOUS! It’s like a little work of art.

    • October 8, 2015 at 4:25 pm

      Thanks for the compliments Kathleen. You just gave me a brilliant idea. . .what if I arranged the tomatoes to look like the Mona Lisa? Then is would truly look like a work of art. 😉

  • October 8, 2015 at 4:43 pm

    Yikes, what a scare but glad that doesn’t stop you from going back to the park. This tart is beyond gorgeous, Lynn! Love the blistered tomatoes!

    • October 8, 2015 at 4:46 pm

      Sadly Kelly I have had even more dangerous scares then this. Perhaps I will tell you about them in future posts. Glad you liked the tart and I completely agree that blistered tomatoes are always so pretty.

  • October 8, 2015 at 4:46 pm

    Yikes! Texting while walking can be hazardous to your health haha Here in FL we encounter snakes quite often, but it never fails to terrify me! Your tart is a work of art, Lynn! Simply stunning!

    • October 8, 2015 at 4:50 pm

      You think after living in Africa (where snakes are far deadlier btw) that I would just bat my eyes and say “Oh, another snake”. But no. . .I took a good couple of hours for my heart rate to return to normal. Thanks for the compliments on the tart. 🙂

  • October 8, 2015 at 4:51 pm

    Mmmm I love tarts with cherry tomatoes and yours looks so beautiful! Moves are tough but you’ll adjust before you know it 🙂

  • October 8, 2015 at 5:03 pm

    Thanks Katy. This was a particularly tough move since we had to move into temporary housing while the house we purchased is being finished. Completion date continues to get pushed back. . .so it is looking like the Mr and I will be moving back into the city into temporary housing. The commute for both of us has been brutal. Between class, doctor’s appointments and vet appointments I barely have enough time for anything else (including this blog, sadly) and I barely see the Mr. (his commute is 4 hours daily. . .Boston traffic is notoriously atrocious).

  • October 8, 2015 at 7:43 pm

    Your tart is gorgeous! And topped with burrata? Whoa!!! And glad your snake encounter was quick and harmless, but I would have been freaked out, too!!!

    • October 9, 2015 at 7:04 am

      I’m also glad the encounter was quick and harmless. When I told the Mr. about it he was rather dismissive saying “there aren’t any poisonous snakes in Boston”. After living in Africa I guess I get where he is coming from… but still. . .a little sympathy honey? As for the tart.. . what else would you pair up with tomatoes. 😉

  • October 9, 2015 at 6:53 am

    Gorgeous tart…the colors are beautiful…I can’t wait to try this. Yum!

    • October 9, 2015 at 7:07 am

      I hope you enjoy the tart as much as the Mr. and I did. Since I used refrigerated puff pastry it was rather simple to make. You can easily customize it by replacing the burrata for different types of cheeses and pestos.

  • October 9, 2015 at 6:53 am

    This is a beautiful post and blog I might as well add. I will be coming back many many times…I love the pesto recipe so much…As for the snake incidents…you are brave…I would never go back…chicken!!! hahaha

    • October 9, 2015 at 7:11 am

      I’m glad you liked it and I look forward to you returning to my little space on the internet. The pesto is a lot of fun and you can easily experiment with it by using different types of nuts and greens. I have been using the traditional basil in my pesto. . .but you could easily use kale, spinach. . .even broccoli.

      Sadly, I have had even more frightening incidents than this snake encounter. More on that in future posts. 🙂

  • October 9, 2015 at 8:22 am

    Bread + Tomatoes= Heaven! This is totally my jam!! Love it!

    • October 9, 2015 at 8:37 am

      Bread, roasted tomatoes and cheese have always been a personal favorite of mine too. 🙂

  • October 9, 2015 at 9:39 am

    What a beautiful tart. Love the picture of it. Perfect way to use up those summer tomatoes. Pinning for later.

    • October 9, 2015 at 9:47 am

      Thanks Ali. . .I couldn’t agree that there is no better way to use up the last of the summer tomatoes than roasting them and pairing them up with cheese and puff pastry.

    • October 9, 2015 at 11:00 am

      Yes! Everything is always a tad more special when paired with a creamy burrata. 🙂

  • October 9, 2015 at 11:48 am

    This tart is stunning, and I have SO many of the variety of yellow and red tomatoes you used from our garden. I’ve been looking for new ways to use them. Thanks for sharing!

    • October 9, 2015 at 12:07 pm

      Glad I could give you another way to use up those home grown tomatoes Callie.

  • October 9, 2015 at 11:55 am

    This tart looks absolutely delicious!

  • October 9, 2015 at 12:34 pm

    Your blog post has inspired me to visit the forest preserve more often. And this tart? OMG. I can imagine the creamy cheese with the tart tomatoes. Aaaaand, my mouth is starting to water. Looks incredible!

    • October 9, 2015 at 1:12 pm

      I’m glad I could inspire you. Despite my little snake encounter. . .the walking through the forest is a good way to destress. Tomatoes and cheese are the best combo, aren’t they?

  • October 9, 2015 at 4:35 pm

    Wow, this tart looks and sounds incredible, my kind of tart! I love how it represents the colors of fall! I think it would be fun to live in Boston. The weather might take some getting use to but it is one of the coolest cities. You are a very good writer and it’s been fun reading your posts! xO

    • October 10, 2015 at 5:51 am

      Awe. . .you’re making me blush. The weather in Boston does take some getting used to especially during those winters when Mother Nature decides to bless us with 12 feet of snow. 😉

  • October 10, 2015 at 12:46 am

    I would freak out having a snake in front of me too! Dangerous or not, I’m pretty sure a bite would not be fun. That tart looks absolutely gorgeous!

  • October 10, 2015 at 6:10 pm

    You wouldn’t know that you are in the suburbs dealing with sub-par grocery stores with this stunning recipe. It looks absolutely beautiful!

    • October 11, 2015 at 7:34 am

      Awe thanks Sarah. My little secret is that I am frequently in the city (I have class there) so I always make it a point to stop by the grocery store while there. The completion of our home has been delayed to February. . .so the Mr. and I have decided to move back into the city. . .which means we have 2 more moves in our near future. Wish me luck that I survive the madness.

      • October 11, 2015 at 11:56 am

        Yeah February is wayyyyy too long. But eeps! hopefully the pre-move for the real move isn’t too horrible

  • October 11, 2015 at 1:17 pm

    Congratulations on all your features, Lynn!! You have another beauty here with this tart! The varying colors of the tomatoes is striking. That close encounter with the snake would have put an end to my walking on the same path for a while. I’m glad it didn’t phase you enough to stay away. 🙂

  • October 12, 2015 at 2:22 am

    EEK! I hate snakes – just what you needed while trying to adjust! I am so glad it wasn’t a rattlesnake! And equally important, this tart is GORGEOUS! the pesto, tomatoes, burrata, and fresh herbs – drool. And congrats on all your features, you deserve it with such stunningly delicious recipes!!

  • October 12, 2015 at 8:10 am

    I would collapse at the name of snakes.. Yikes.. I hope you adjust pretty soon.. But my oh my… ur tomato tart took away my breadth.. such a sight to behold.. I would drool over it for sometime even before trying to eat such lovely art of a recipe

  • October 12, 2015 at 3:04 pm

    This tart looks and sounds amazing, I’m not crazy about raw tomatoes (weird, I know), but I LOVE roasted tomatoes. This tart would be right up my alley. 🙂

    • October 12, 2015 at 3:08 pm

      While I do like raw tomatoes, I love roasted tomatoes even more. That said, I can understand why raw might be a turn off as the textures and flavors are different between the two.

      Glad that the tart is up your alley. It makes for a great meal or appetizer without a whole lot of thought.

  • October 12, 2015 at 9:29 pm

    Your tart looks beautiful and delicious – I love late summer tomatoes, warm from the sun. And your description of your walk in the park – I felt like I was there with you. 🙂

    • October 13, 2015 at 6:13 am

      If only you were actually on the walk with me Heather. . .perhaps my heart wouldn’t have jumped out of my chest. Better yet. . .I wouldn’t have been checking email and would have seen the little guy well in advance.

      Anywhooo. . .glad you liked the tart. Summer tomatoes are the best, aren’t they? It’s too bad that we will need to wait another year to enjoy them in all their glory.

  • October 15, 2015 at 12:32 am

    This tart looks gorgeous girl! Love it! Hope your new home gets finished soon! Love going for a walk in the forest preserve, it is 5 minutes away from my house! Congrats on your recipes being featured on these popular websites!

    • October 19, 2015 at 8:47 am

      Why thank you Mira. The Mr. and I are going absolutely bonkers in our current housing. . .so much so that we are moving back into the city. Unfortunately it will be into temporary housing once again as it’s looking like our house won’t be ready any time soon. I guess this should be expected considering we are converting a historical building into housing. Let’s hope we can maintain sanity throughout this ordeal.

  • October 15, 2015 at 7:26 pm

    wow such beautiful colors! I am in love this tart, pinned!!

    • October 19, 2015 at 8:41 am

      The colors of heirloom tomatoes are pretty spectacular aren’t they. I often have to restrain myself at the supermarket when these colorful beauties are in my line of sight.

  • October 17, 2015 at 8:33 am

    A couple weeks ago I made a very similar tart, I just made it with pate brisée and thyme 🙂 Love how you used tomatoes of different colours!

    • October 17, 2015 at 8:42 am

      Great minds must think alike. I bet the pate brisee tasted wonderful with the thyme.

  • October 18, 2015 at 10:06 pm

    I love how perfectly lit your photos are, they are refreshing to look at and this tart looks amazing, I pinned it to save for a weeknight meal, thank you for sharing this!

    • October 19, 2015 at 8:40 am

      Thanks for the compliments Sara. Lighting can be challenging , especially in this dark cave we are temporarily living in. . .so it means a lot to hear that you found the lighting to be nice. I hope you enjoy the tart as much as the Mr. and I did.

  • October 19, 2015 at 7:33 am

    Yuuummmm! I’m so hungry right now :(:( Also I know nothing about these cheeses. I actually don’t have a fine enough palette for good cheeses but my absolutely hubby does, we have to try this!

    Pink Wings

    • October 19, 2015 at 8:37 am

      Oh. . .it’s never a good idea to surf food blogs while hungry. 😉 No worries about the cheese Gina. You could use fresh mozzarella. . . or a goat cheese would also be nice.

  • October 21, 2015 at 3:53 pm

    That is the prettiest tart I’ve laid eyes on. So so pretty. So glad you have tomatoes still going on. I found some beauties last week too.
    Beautiful and love it.

  • October 23, 2015 at 4:37 pm

    Your story of walking through the park and almost stopping on a snake reminded me of when I was walking through the forest in Arcadia NP on my last trip to the US. Except I literally stepped over the snake without even knowing it! My partner was walking behind me and asked if I’d even known there was a snake there. No I didn’t!

    This tart looks so colourful and inviting. And the use of burrata really got my attention. I adore it!

  • October 29, 2015 at 2:45 pm

    I literally couldn’t even get through the homepage of your blog without drooling, especially when sighting this tart clearly made from heaven. This is definitely going to be on my list for entertaining large crowds this holiday season. Yum!

  • November 6, 2015 at 9:56 am

    Congrats on all your content shares! I’m not surprised, your recipes look so amazing. I am crazy about tarts like this. So simple and so delicious.

Comments are closed.