Recipe

Rustic Puff Pastry Tart

A flaky, golden, herb-scented puff pastry tart with a creamy cheese layer and jammy tomatoes. Weeknight-easy, dinner party pretty, and built for crisp edges.

By Matt Campbell

•

4.8

A golden, rustic puff pastry tart on a parchment-lined baking sheet topped with roasted cherry tomatoes, fresh herbs, and flaky salt

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Some recipes are here to be impressive. This one is here to be reliable. You get that loud, shattery puff pastry crunch, a cozy creamy center, and an herb situation that makes the whole kitchen smell like you have your life together.

This rustic puff pastry tart is my favorite kind of low-drama cooking: store-bought puff pastry, a quick herb butter oil, and a simple cheese layer that puffs up around the edges like it is showing off. You can serve it as a light dinner with salad, a brunch centerpiece, or the snack that mysteriously disappears before guests arrive.

Hands brushing herb oil over a sheet of puff pastry on parchment paper

Why It Works

Crisp edges, tender center: Scoring a border creates a dramatic rise while keeping the middle flat enough for toppings.
Big flavor with minimal ingredients: A quick herb butter oil punches way above its effort level.
No soggy bottom insurance: A thin cheese layer plus a short pre-bake helps the pastry stay flaky, not sad.
Flexible toppings: Tomatoes and herbs are the default, but this tart welcomes what is in your fridge.

Pairs Well With

Storage Tips

Best truth: puff pastry is peak-crispy the day it is baked. But leftovers still do great if you reheat them the right way.

Refrigerate

Cool completely, then store slices in an airtight container for up to 3 days.

Reheat (to keep it crisp)

Oven or toaster oven: 350°F for 8 to 12 minutes, until hot and re-crisped.
Air fryer: 325°F for 4 to 6 minutes.
Microwave: Works in a pinch, but the crust will soften. If you microwave, you can crisp the bottom in a dry skillet over medium heat for 1 to 2 minutes. Keep an eye out for any cheese drips so they do not scorch.

Freeze

Freeze baked slices on a sheet pan until firm, then transfer to a freezer bag for up to 2 months.
Reheat from frozen at 350°F for 15 to 18 minutes.

Common Questions

Can I use dried herbs instead of fresh?

Yes. A good starting point is 1 teaspoon dried for every 1 tablespoon fresh, but it can vary by herb and how finely it is cut. Stir dried herbs into the warm butter oil and let it sit 5 minutes so they wake up.

How do I keep puff pastry from getting soggy?

Three easy moves: pat the tomatoes dry (or let them drain on paper towels), use a thin cheese layer as a barrier, and do a short pre-bake before adding juicy toppings.

Do I need to dock the pastry (poke holes)?

Only in the center. Docking helps the middle stay flatter so your toppings do not slide off. Leave the border undocked so it puffs dramatically.

Can I make this ahead?

Yes, with a little strategy. Mix the cheese up to 24 hours ahead and refrigerate. Make the herb butter oil up to 3 days ahead and refrigerate; warm it gently so it turns liquid again. For best texture, bake right before serving.

What toppings work besides tomatoes?

Caramelized onions, thin sliced zucchini, sautéed mushrooms, roasted peppers, prosciutto after baking, or a few dollops of pesto. Keep toppings light so the pastry can puff.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper
Small saucepan or microwave-safe bowl (for the herb oil)
Fine-mesh strainer (optional, but recommended)
Pastry brush (optional but helpful)
Sharp knife (for scoring)
Fork (for docking the center)
Mixing bowl

I started making rustic puff pastry tarts when I realized I wanted “homemade” energy without committing to an all-day project. The first time I tried it, I got cocky and piled on too many tomatoes. It tasted great, but the center went a little swampy, which is not the vibe. Now I keep the topping simple, pre-bake the base, and finish with an herb butter oil that makes the whole thing smell like a fancy bakery with better music. It is the recipe I pull out when I want to feed people and still hang out in my own kitchen like a normal human.

Rustic Puff Pastry Tart

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 slices

Ingredients

1 sheet puff pastry (see note), thawed in the fridge
1 tablespoon olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely grated or minced
2 tablespoons fresh mixed herbs (thyme, rosemary, parsley, chives), finely chopped, plus more to finish
1 teaspoon lemon zest
1 cup ricotta (or mascarpone for extra richness)
1/2 cup grated Parmesan
1/4 teaspoon kosher salt, plus more to finish
Freshly ground black pepper
2 cups cherry tomatoes, halved
1 teaspoon balsamic vinegar (optional, for the tomatoes)
1 egg, beaten with 1 teaspoon water (egg wash)
Flaky salt, to finish

Puff pastry note: Sheets vary a lot. A large sheet is often around 10 x 15 inches (some brands are bigger, some smaller). If your sheet is the smaller supermarket size (often closer to 9 to 10 ounces per sheet), simply use a slightly thinner cheese layer and scale tomatoes to about 1 1/2 cups so you do not overload it.

Optional add-ons: 2 to 3 ounces crumbled goat cheese, a handful of arugula to toss on after baking, or a drizzle of hot honey if you like sweet heat.

Instructions

Heat the oven. Preheat to 400°F. Line a rimmed baking sheet with parchment.
Make the herb butter oil. In a small saucepan over low heat, melt the butter with the olive oil. Add garlic and cook 30 to 60 seconds, just until fragrant. Remove from heat and stir in the chopped herbs and lemon zest. Do not simmer the herbs or they will dull. Let it sit 5 minutes.
Strain for the pre-bake (burn insurance). For the pre-bake, pour the herb butter oil through a fine-mesh strainer into a small bowl, pressing gently. Set the herb and garlic solids aside for finishing.
Mix the cheese layer. In a bowl, combine ricotta, Parmesan, salt, and a few grinds of black pepper. Stir until smooth.
Prep the pastry. Place the puff pastry on the parchment. If it feels sticky or too soft, chill it 5 minutes. Use a knife to score a 1-inch border around the edges without cutting all the way through. Dock the center lightly with a fork.
Brush and pre-bake. Brush only the border with egg wash (save the center for toppings). Brush a thin layer of the strained butter oil over the center. Bake for 10 minutes.
Top it. Pull the tray out. If the center puffed a lot, gently press it down with the back of a spoon. Spread the ricotta mixture inside the border. Toss tomatoes with a pinch of salt, pepper, and balsamic (if using), then pat them dry with a paper towel. Scatter on top cut-side up.
Bake until deeply golden. Return to the oven for 12 to 15 minutes, until the edges are tall and browned, the tomatoes look blistered, and the bottom feels crisp when you lift an edge with a spatula.
Finish like you mean it. Spoon or brush a little of the reserved herb and garlic solids (plus any remaining oil) over the tomatoes and crust. Top with extra herbs and a pinch of flaky salt. Rest 5 minutes, then slice.

A rustic puff pastry tart being sliced with a knife, showing flaky layers and creamy ricotta

Quick notes for success

Thaw correctly: puff pastry should be cold but flexible. If it gets warm, it bakes flatter.
Go light on toppings: too much moisture weighs down the center, especially on smaller sheets.
Color equals flavor: do not pull it early. You want real golden edges and a browned bottom.

Nutrition information is estimated.

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