Nothing screams summer more than beautiful, juicy tomatoes. That’s why we wrapped up the AK Summer Series featuring the gorgeous fruit! If you’re lucky enough to be growing tomatoes in your garden right now (any type!) then get ready for an epic new appetizer, snack, or summery lunch to use them up.
The hardest part about making this recipe? Coming up with the best name for these cuties! We started with spicy cheddar and heirloom tomato tarts but quickly realized that they taste just like PIZZA. That’s right, say hello to these incredible, easy pizza tarts made with 5 super simple ingredients and baked to crispy, cheesy perfection.
These pizza puff pastry tarts are the savory, summery version of my Pear, Walnut & Cheddar Puff Pastry Tart, and they’re absolutely perfect for your next BBQ, potluck, or dinner party. Gather up some fresh tomatoes, your fav cheese, and get baking!
Welcome to the AK Summer Series
For the rest of the summer, we’ll be dedicating each week to select summer produce! Week 5 is HERE and we’re celebrating gorgeous tomatoes — wrapping up with the BEST pizza tarts. Stay tuned on the blog and on Instagram for each week’s produce highlight, fun videos, and more.
Everything you’ll need to make these pizza tarts
The best part about these fresh tomato tarts? They require just 5 simple ingredients, plus a little salt and pepper! Here’s everything you’ll need to make them:
- Puff pastry: the base and “crust” of these tarts is delicious puff pastry. You’ll want to buy a 9×13-inch frozen sheet of puff pastry and thaw it in the refrigerator before using it.
- Cheese: you know I love a kick of heat, so I used Cabot Habanero Cheddar in this recipe, which melts super well. Feel free to use regular cheddar cheese, too.
- Tomato: it’s heirloom tomato season, people! We’re slicing up one very large heirloom tomato for these pizza tarts.
- Thyme: a little fresh thyme adds the perfect herby element that really makes the tarts taste like pizza.
- Egg: you’ll also need an egg to use as an egg wash for the sies of the puff pastry before baking.
- Salt & pepper: don’t forget to season your tomatoes!
Customize your pizza tarts
Because these easy pizza tartlets have such minimal ingredients, you can easily make them your own. Here’s what I can suggest in terms of swaps:
- Choose your cheese. Feel free to get creative here! As I mentioned I love spicy cheddar, but regular cheddar, mozzarella cheese, or any of your fav pizza cheeses will work well.
- Pick your veggies. I really wanted to have heirloom tomato shine in these cheesy tomato tarts, but you could also use other traditional pizza toppings like green pepper, red onion, black olives, and mushrooms.
- Add some meat. Yes, you could even add pepperoni or cooked, crumbled sausage for even more pizza flavor! Add them on top of the tomato right before baking for an extra savory element.
Add extra heat
If you can’t find a spicy cheddar (or want even MORE spice), sprinkle each tart with red pepper flakes after adding the cheese! And if you love sweet, savory, and spicy all together, try drizzling each pizza tart with a little hot honey. I recommend this brand, otherwise, you can make your own by heating up the honey with a pinch of cayenne pepper or a tiny bit of hot sauce.
The key to crispy puff pastry tarts
While these pizza tarts don’t require any pizza sauce, which would make them prone to getting soggy on the bottom, they do have to hold the weight of a juicy heirloom tomato slice. Have no fear, with these simple steps you’ll have a perfectly juicy tomato without any soggy puff pastry:
- Place your tomato slices between two large paper towels on a plate.
- Salt both sides of your tomato slices.
- Let the salted tomato slices sit for 15 minutes.
This will help to draw out excess liquid from the tomatoes so that your puff pastry stays nice and crispy throughout!
How to make pizza tarts
- Prep the puff pastry. After thawing your puff pastry sheet in the refrigerator, cut it into 6 equal rectangles and place the rectangles on a baking sheet lined with parchment paper. Use a fork to poke each puff pastry rectangle a few times all over.
- Cheese ’em up. Sprinkle each piece of puff pastry with cheese, leaving a 3/4-inch border around the edge, then place them in the fridge to chill.
- Prep your tomatoes. Salt and drain your tomatoes as I described above!
- Assemble the tarts. Take the puff pastry slices out of the fridge and top each with a tomato slice and a sprinkle of fresh thyme. Whisk your egg in a small bowl and use a pastry brush to brush the egg onto the edges of each piece of puff pastry.
- Bake & devour. Bake up the pizza tarts until deeply golden brown and season with some black pepper. Enjoy!
If you have any pizza puff pastry tarts left over, simply store them in an airtight container in the refrigerator for up to 5 days. You can reheat it in the oven until warmed through (just be sure not to overbake).
More delicious appetizers
Get all of my appetizer recipes here!
I hope you love these incredible pizza puff pastry tarts! If you make them be sure to leave a comment and a rating so I know you liked them. Enjoy, xo!
Incredible pizza puff pastry tarts made with gorgeous heirloom tomato and delicious spicy cheddar cheese. These easy pizza tarts seriously taste like your favorite slice of cheesy pizza but with a lovely, flaky crust and a kick of heat! A great way to use up fresh summer tomatoes and perfect for your next dinner party or potluck.
- 1 (9×13-inch) sheet frozen puff pastry, thawed in the refrigerator
- 6 ounces shredded spicy cheddar (or regular cheddar) cheese
- 1 very large heirloom tomato, cut into 6 ¼-inch slices
- Kosher salt
- 1 tablespoon fresh thyme leaves
- 1 egg
- Freshly ground black pepper
Line a large baking sheet with parchment paper. Lay the sheet of puff pastry on a cutting board and cut it into 6 equal rectangles. Lay each piece of puff pastry on the parchment-lined baking sheet, leaving a ½-inch space between each piece. Poke each piece with a fork a few times all over.
Sprinkle each piece of puff pastry with 1 ounce of shredded cheese, leaving a ¾-inch border around the edge, then place the baking sheet in the fridge while you prepare the tomatoes so that the puff pastry stays cold.
Generously salt each side of the tomato slices, lay them between two large paper towels on a large plate, and let them sit for 15 minutes. This will help draw out excess liquid from the tomatoes so that the tarts aren’t soggy. While the tomatoes sit, preheat the oven to 400ºF.
Take the baking sheet out of the fridge and top with the drained tomato slices and a sprinkle of fresh thyme. In a small bowl, whisk the egg with a fork and use a pastry brush to brush on the edges of each puff pastry piece. This will create a nice golden brown crust when baked.
Bake for 25-30 minutes until the pastry is deeply golden and crisp. Remove from the oven and season with freshly ground black pepper. If you’re serving these as appetizers, feel free to slice each piece in half diagonally. Serve warm.
If you can’t find spicy cheddar but still want a little heat, I suggest sprinkling each tart with red pepper flakes after adding the cheddar cheese.
Serving: 1tartletCalories: 265kcalCarbohydrates: 16.6gProtein: 9.9gFat: 17.5gSaturated Fat: 9gFiber: 0.9gSugar: 1.9g