I wait all year for tomato season then spend every waking moment consuming tomatoes for breakfast, lunch, and dinner. On toast, in salads, with tuna, and one of my favorites: on an everything bagel. If you live in NY (or even if you don’t), you’ve probably seen the open face bagels with the most gorgeous tomato you’ve ever seen taking over the internet. And if you haven’t, these beauties are courtesy of the famous (and rightfully so): Apollo Bagels.
I have one right by my house, and it frequents my thoughts so often I have to actually ration my visits.
Soooo why wouldn’t I turn my favorite bagel into a gorgeous heirloom tomato tart? It’s perfect for gatherings, girl dinners, or just when you want to make a Tuesday night a little more special. So here’s the sitch:
You’ve got puff pastry sprinkled with everything but the bagel seasoning around the edges, baked until golden and flaky. Then comes a layer of Boursin cheese brightened up with a little lemon zest, followed by the most gorgeous heirloom tomatoes money can find. A drizzle of olive oil (the good stuff of course) and a pinch of Maldon flaky sea salt finish the whole thing off.
The result is so epic I can’t even fully describe it so you’re just going to have to take my word for it.
Why You’ll Love This Recipe:
- An incredibly easy appetizer that celebrates all that is summer produce.
- The tomatoes get added on after the puff pastry has baked, so you still get that fresh sweetness of a raw tomato.
- It only takes 5 ingredients and 20 minutes to come together.
- Extremely versatile – don’t like tomatoes (I’ll try not to judge), swap for thinly sliced zucchini, squash, caramelized onions, you name it!
Ingredients:
- Store bought puff pastry: we love a storebought shortcut around here, just be sure to defrost this properly before baking.
- Heirloom tomatoes: my favorite summer variety, but you can do a brandywine or even a cherry tomato if you prefer. I like picking ones with color variety for the most stunning presentation.
- Boursin: mixed with just a little lemon zest and milk, this forms the base of our tart.
- Everything but the bagel seasoning: this gives the edges a nice seasoning and crunch.
- Egg: this helps give the border s a nice golden brown shine.
- Olive oil & flaky salt: don’t skip these finishing touches, they really help the tomatoes shine. Feel free to garnish with chives if desired.
Tips & Tricks:
- Scoring a border edge on the puff pastry helps create a natural border for the puff pastry.
- Pre-slicing and salting the tomatoes helps to draw out their moisture a bit so you don’t end up with a soggy tart.
- This isn’t one of those appetizers that is very make ahead friendly, but if you aren’t serving right away, keep the tomatoes separate and add just before serving to keep them fresh and the crust crisp.
Serving Suggestions:
- My favorite way to serve this up is as an appetizer, but if you want to make it a full meal, serve with a simple lemony arugula salad or even crunch caesar.
- Brunch: This would be so good as part of a brunch spread with eggs, fruit, bacon/sausage, etc.
- Wine + grazing board: Cut it into smaller squares and serve alongside cheese, olives, prosciutto, etc. It’s basically begging to be part of a summer aperitivo situation.
More Easy Appetizer Recipes:
- Bloody Mary Shrimp Cocktail
- Maryland Style Crab Cakes
- Whipped Ricotta Dip with Hot Honey
- Guacamole en Molcajete
Heirloom Tomato Tart
- Total Time: 32
- Yield: 6-8 as an appetizer
Description
This easy heirloom tomato tart features flaky puff pastry, creamy Boursin cheese, everything bagel seasoning, and juicy summer tomatoes for the ultimate seasonal appetizer.
Ingredients
For the Heirloom Tomato Tart:
- 1 sheet puff pastry, defrosted
- 3 large heirloom tomatoes (red, yellow, and green)
- 1 egg
- 1½ tbsp everything but the bagel seasoning
- 5oz Boursin garlic & herb cheese spread
- 1–2 tbsps whole milk
- Zest from 1 lemon
- Salt to taste
- Olive oil for drizzling
- Maldon flaky sea salt for topping
Instructions
For the Heirloom Tomato Tart:
- Preheat the oven to 400°F. Place the puff pastry on a clean, floured countertop or cutting board, then roll out slightly (to about 11×14”). Using a knife or pizza cutter, lightly score a rectangular border of about 1” in from the edge, being cautious to not cut all the way through. Transfer puff pastry onto a parchment paper lined baking sheet.
- Whisk egg with a small splash of water and brush the egg wash around the border. Sprinkle the border with everything but the bagel seasoning. Transfer to the oven and bake for 15-18 minutes or until golden brown around the edges and slightly puffed up. Set aside to cool.
- While the puff pastry is baking, slice the tomatoes into ¼” slices and place on a paper towel lined baking sheet. Season with salt and let sit for 15 minutes to help draw out moisture.
- Meanwhile, add boursin cheese to a bowl with the milk and lemon zest. Mix until combined, adding more milk as needed to reach the ideal consistency (you want it the consistency of ricotta).
- Once the puff pastry has cooled, spread the boursin evenly inside the border of the puff pastry.
- Pat the tomatoes dry, then arrange on top of the boursin (tomato slices can overlap)
- Drizzle the tomatoes with olive oil and season with flaky sea salt. Slice into squares and serve immediately.
- Prep Time: 15
- Cook Time: 18
- Category: Appetizer
Storage:
This tart is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind that the tomatoes will release moisture over time, so the puff pastry won’t stay quite as crisp. If you’re making this ahead, bake the puff pastry and prepare the Boursin mixture separately, then assemble with the tomatoes just before serving.
FAQs:
Can I make this tomato tart ahead of time?
You can prep the individual components ahead of time, but I don’t recommend fully assembling the tart until you’re ready to serve. The tomatoes will release moisture and can make the puff pastry soggy. Bake the puff pastry and prepare the Boursin mixture in advance, then add the tomatoes just before serving.
Can I use a different type of tomato?
Absolutely! Heirloom tomatoes are my favorite for their flavor and gorgeous colors, but you can use any ripe tomato you have on hand. Brandywine, beefsteak, or even halved cherry tomatoes would all work well.
Can I use a different cheese?
Yes! If you don’t have Boursin, a soft herbed goat cheese, whipped cream cheese, or ricotta would all be delicious. Just aim for a spreadable consistency.
Why do I need to salt the tomatoes first?
Salting the tomatoes helps draw out some of their excess moisture before they go on the tart. This keeps the puff pastry from becoming soggy and also seasons the tomatoes from the inside out.
Can I use homemade puff pastry?
Of course! Homemade puff pastry will work beautifully here, but store-bought puff pastry keeps this recipe quick and easy, which is exactly what I want from a summer appetizer. You can also use pie dough and turn this into a galette, but that generally works better if you plan on cooking the tomatoes with the tart.
Can I bake the tomatoes with the tart?
Yes! If you prefer your tomatoes roasted, you can add them before baking rather than after. I’d still recommend pre-baking the puff pastry shell first so the crust has a chance to get crisp. Bake the scored puff pastry at 400°F for about 10–12 minutes, then spread on the Boursin and arrange the salted, patted-dry tomatoes on top. Return to the oven for another 10–15 minutes, or until the tomatoes are softened and the pastry is deeply golden. Keep in mind that the tomatoes will release more moisture as they bake, so the finished tart will be softer than the original version.
