Tomato, Basil & Blue Cheese Tart.
This tomato basil tart with blue cheese is a lovely snack or light dinner to make in the summer time! Fresh pesto, cherry tomatoes, crumbled blue cheese and flaky puff pastry create a delicious dish that comes together in under 30 minutes and tastes amazing.
This tomato basil tart is super simple and quick, one part pizza, the other part tomato pastry and it tastes like a summer dream.
And it only has FIVE ingredients. Five!
If you need a super fast weeknight meal, a lunch for your friends or a party appetizer, this can be it. This will be ready in under 30 minutes. Slice, serve and everyone is your new BFF.
Oh hi, just me again with the millionth way you can use that puff pastry hanging out in your fridge!!
I know, I know. It may be getting old but I can’t ever stop with the puff pastry.
It’s easy.
Flaky and butter.
Cooks in no time at all.
Is incredibly versatile!
There are so many reasons to make something with puff pastry. This is just one of them.
Okay, so if you have a copy of Everyday Dinners, then you probably know about my mom’s favorite tomato salad. When I was a kid, she never made a classic caprese. In the summer, when tomatoes were perfect, she would instead slice them, top with balsamic and then top them with blue cheese. It was either the salad we had with dinner or a great side dish with grilled chicken or steak. Sometimes my mom would just make it on its own, if we had an abundance of tomatoes!
Even today, after all these years both of my parents order crumbled blue cheese with any salad they get at a restaurant. I swear it’s because they ate that tomato blue cheese salad for four to five months out of the year.
This little tart is sort of an ode to that.
We still LOVE these flavors so much. The juicy tomatoes with a hint of sweetness. The tangy and creamy blue cheese. They just work so well together.
And for the basil, I use a bit of pesto! Because why not? I always have it on hand in the summer. I make my own, store it in the fridge and freezer and use it all season long. It’s truly the best.
This is how fast it comes together.
Poke the puff pastry all over with a fork.
Spread on your pesto.
Top with the tomatoes – add a sprinkle of salt and pepper.
Top with the blue cheese.
Brush the edges with the egg wash for shine.
Bake it for about 30 minutes and it’s perfect!
You can top it with fresh basil, even more blue cheese or parmesan too. It’s up to you!
Make it for a lovely light lunch, an easy snack or app, it goes perfectly with a big salad and even works for brunch. It’s the best!
Tomato, Basil & Blue Cheese Tart
Tomato Basil Blue Cheese Tart
Ingredients
- 1 sheet puff pastry, thawed if frozen
- ½ cup pesto
- ½ cup crumbled blue cheese
- 1 ½ cups cherry tomatoes, halved
- kosher salt and pepper
- 1 egg + 1 teaspoon water, beaten for egg wash
- fresh basil, for topping
Instructions
- Preheat the oven to 425 degrees F. Place a sheet of parchment paper on a baking sheet. Place the puff pastry on top. Poke it all over with a fork.
- Spread the pesto on the puff pastry, leaving a 1-inch border. Sprinkle on half of the blue cheese.
- Top with the cherry tomatoes. Add a pinch of salt and pepper. Top with the remaining blue cheese.
- Brush the edges with the egg wash.
- Bake for 15 to 20 minutes, or until the puff pastry is golden brown and puffed and flaky.
- Top with fresh basil, more crumbled blue cheese or even parmesan. Slice and serve!
Did you make this recipe?
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I appreciate you so much!
Cheese, always.
One Comment on “Tomato, Basil & Blue Cheese Tart.”
Do you think you could use Brie cheese?