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Herbed Tomato Tart


Recipe source: Southern Living - August 2011

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Rate this recipe 4.4/5 (10 Votes)


  • 2 medium tomatoes, thinly sliced (about 3/4 lb.)
  • 1/2 pint assorted small tomatoes, halved
  • 3/4 tsp. salt, divided
  • 1 (17.3-oz.) package frozen puff pastry, thawed
  • 1 (8-oz.) package shredded mozzarella cheese
  • 1 (4-oz.) package crumbled feta cheese
  • 1/4 cup finely chopped chives
  • 1 garlic clove, minced
  • 1/4 cup finely chopped assorted fresh herbs
  • 1 Tbsp. olive oil


Servings 6


Step 1

1. Preheat oven to 400 degrees F. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 teaspoon salt. Let stand 30 minutes. Pat dry with paper towels.

2. Roll 1 pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet. Cut 4 (12 x 1-inch) strips from remaining pastry sheet, and place strips along outer edges of pastry square, forming a border. Reserve remaining pastry for another use.

3. Pierce pastry all over with fork and bake for 14 minutes or until browned.

4. Sprinkle pastry with mozzarella cheese and next 3 ingredients. Top with tomatoes in a single layer. Sprinkle tomatoes with herbs and remaining 1/4 teaspoon salt; drizzle with oil.

5. Bake for 14 or 15 minutes or until cheese melts. Serve immediately.


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