I remember the first time I tried Jamie Oliver’s Tomato Tart Puff Pastry recipe. I was in my tiny kitchen, looking for something quick and light but still comforting. I had a bag of tomatoes sitting on my counter, a puff pastry sheet in the fridge, and a craving for something fresh but indulgent. That’s when this recipe caught my eye. The way the tomatoes caramelize, the flakiness of the pastry, and that sharp tang of cheese-everything about it screamed simplicity, yet elegance.
If you’re looking for a recipe that feels fancy but takes minimal effort, this is it. Let me walk you through the whole thing.
Jamie Oliver’s Tomato Tart Puff Pastry Recipe
Jamie Oliver’s Tomato Tart Puff Pastry is a true masterpiece of simplicity. The recipe uses fresh ingredients that shine when paired together. With the rich, buttery flavor of puff pastry, juicy tomatoes, and the tang of cheese, this dish is a great option for a snack, appetizer, or even a light dinner.
The best part? It comes together in under 40 minutes, and every bite feels like a luxury.
Ingredients Needed
Let’s break down the key ingredients for this tart:
- Puff Pastry – This is the base of the dish, and it’s what gives the tart its flaky, buttery texture. You can use store-bought for convenience.
- Tomatoes – Fresh, ripe tomatoes are ideal. They’ll give the tart that juicy and slightly sweet kick. You can mix different types like cherry and heirloom for added color and depth.
- Cheese – Typically, mozzarella or feta work best for this recipe. Mozzarella offers a milky creaminess, while feta brings a bit of tang and saltiness.
- Olive Oil – Just a drizzle to bring everything together and add a layer of richness.
- Fresh Herbs – Basil, thyme, or rosemary can be sprinkled on top for that aromatic burst.
- Garlic – A clove or two for a subtle kick in the background.
- Balsamic Vinegar – For drizzling over the top, this gives the tart a delicious contrast to the sweet tomatoes.
How To Make Jamie Oliver’s Tomato Tart Puff Pastry
Making this tart is almost as easy as gathering the ingredients. Here’s how to pull it all together:
-
Preheat Your Oven
Heat it to about 200°C (400°F). This ensures the puff pastry will puff up perfectly, getting crispy around the edges.
-
Prepare The Pastry
Lay the puff pastry sheet flat on a baking tray lined with parchment paper. Score a border around the edges with a knife, leaving about 1 inch around the perimeter. This helps the crust rise nicely.
-
Season The Tomatoes
Slice the tomatoes into thick rounds. Toss them in a bowl with a little olive oil, minced garlic, salt, and pepper. Let them sit for a few minutes to release some of their juices.
-
Assemble The Tart
Layer the tomato slices onto the pastry, making sure they don’t overlap too much. Sprinkle the cheese over the top. If you’re using mozzarella, tear it into small chunks.
-
Bake
Pop it into the oven for 20-25 minutes or until the pastry is golden and crispy. The cheese should be bubbly and slightly browned.
-
Finish With Fresh Herbs
Once out of the oven, top with fresh basil or your herb of choice. A quick drizzle of balsamic vinegar adds a perfect finishing touch.
Ingredient Science Spotlight
The beauty of this recipe lies in the interplay of ingredients. Let’s look at the science behind some key elements:
-
Puff Pastry
The magic of puff pastry lies in its layers. When baked, the fat (usually butter) creates steam that puffs up the dough. This is why it has such a flaky texture. The heat helps the layers separate, creating pockets that make each bite satisfying.
-
Tomatoes
Tomatoes release their water content as they bake, which helps concentrate their flavor. The heat intensifies their sweetness while a bit of salt draws out the natural juices. This is why ripe tomatoes are essential-they have more flavor and sweetness to offer.
-
Cheese
Both mozzarella and feta are technically curd cheeses. When mozzarella melts, it becomes stretchy and creamy. Feta, on the other hand, keeps its crumbly texture and adds a savory contrast to the sweet tomatoes. The different melting points of each cheese also contribute to the tart’s texture diversity.
Expert Tips
A few little pro tips can take this recipe from good to exceptional:
- Blind Bake the Pastry – If you’re worried about the pastry being soggy from the tomatoes, you can blind bake it for 10 minutes before adding the toppings. This gives it a firmer base.
- Tomato Variety – Don’t settle for just one type of tomato. Combining heirloom, cherry, and even plum tomatoes adds different flavors and textures. Plus, it looks amazing.
- Cheese Options – If you want something a little more indulgent, swap in ricotta or goat cheese for a creamier twist.
- Make it Vegan – You can easily turn this into a vegan dish by swapping the cheese for a plant-based option or omitting it entirely. The tomatoes and herbs bring enough flavor to carry the dish.
Recipe Variations
There are so many ways to switch things up depending on what you have in your kitchen or what you’re in the mood for.
- Add Protein – Top with some grilled chicken or prosciutto for an extra boost of flavor.
- Pesto Drizzle – Add a drizzle of basil pesto after baking for a fresh herby kick.
- Spicy Twist – Sprinkle some red chili flakes on top for a subtle heat.
- Caramelized Onions – For a deeper flavor, caramelize some onions and add them to the base before the tomatoes.
- Pine Nuts or Walnuts – Toasted nuts add a great crunch and nutty flavor to balance the tartness of the tomatoes.
Final Words
I’ve made this recipe countless times, and every time it’s as delicious as the first. It’s a great way to elevate simple ingredients and make something that looks impressive without taking hours in the kitchen. Whether it’s for a weeknight meal or a dinner party, this Tomato Tart never disappoints.
FAQs
What Type Of Tomatoes Work Best For This Tart?
Ripe, juicy tomatoes like plum or vine tomatoes work best. They hold their shape and flavor when baked.
Can I Use Store-bought Puff Pastry?
Yes! Using store-bought puff pastry saves time and still gives you a flaky, golden result.
How Do I Prevent The Puff Pastry From Getting Soggy?
To avoid a soggy base, brush the pastry with a little olive oil before adding the toppings. You can also pre-bake the pastry for 10 minutes before adding the tomatoes.