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  • Writer's pictureBobbi Jo Lathan

Fresh Tomato and Cheese Tart

Updated: Dec 29, 2023

tomato cheese tart

I was at the Farmer’s Market last weekend and they had the sweetest, tastiest cherry tomatoes I’d ever laid on my tongue! I swear, they tasted as good as my Grandmama Watson’s tomatoes from her country garden. So, I came right home and baked me a dee-lish-us fresh tomato tart! Honey, it was so good and fresh that I just had to share the recipe with you! This here tomato tart is surely the perfect summer treat and, trust me, it looks as good as it tastes! Enjoy!

Fresh Tomato and Cheese Tart

Recipe by: Bobbi Jo Lathan

Recipe type: Appetizer/Main

Cuisine: Southern


45 mins


25 mins


1 hour 10 mins


2 cups fresh cherry tomatoes (sliced in half)

1 package frozen puff pastry (thawed)

⅓ white onion (grated)

3 cloves fresh garlic (minced)

2 teaspoons fresh thyme leaves (minced)

¾ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

½ cup Parmesan cheese (shaved)

½ cup feta cheese or goat cheese (crumbled)

1 tablespoons fresh basil (chopped fine)

1 tablespoon olive oil


  1. Preheat your oven to 400°.

  2. Lay out some paper towel sheets on the counter and place the halved tomatoes seed side up in a single layer on the paper towel.

  3. Sprinkle the tomatoes with some salt and let it stand for about 30 minutes. This will draw the liquid from the tomatoes so you won’t have a soggy tart.

  4. While the tomatoes are doin’ their thing, unfold one sheet of the puff pastry and work it into a 14 inch square and place on an ungreased baking sheet. Then, with the remaining puff pastry, cut some strips and form a border for the 14 inch pastry on your baking sheet.

  5. Bake the puff pastry for about 12 minutes til browned.

  6. While the pastry is browning, grate the onion.

  7. Put the grated onions into a bowl and mix with the minced fresh garlic, thyme, salt, pepper, and basil.

  8. Add the crumbled goat or feta cheese into the onion mixture and blend.

  9. Take the puff pastry square out of the oven and top cooked pastry with the feta cheese/herb mixture .

  10. Then, top the feta cheese mixture with the Parmesan shavings, sprinkle with remaining salt and pepper.

  11. Now, pat dry the cherry tomatoes and top the cheese with the tomatoes.

  12. Drizzle the top of the tart with some olive oil and bake the tomato tart for another 12-14 minutes until the cheese melts and is just beginning to brown.

  13. Now, serve that tart up while it’s all nice and hot! YUM!


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