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Photo Credit: Elizabeth Newman

Tomato Tart

This tart is a really perfect dish to throw together in the summer. Puff pastry makes a flaky, buttery crust that serves as a vehicle to delicious seasonal flavors. A creamy blend of mascarpone, goat cheese and shallots are the base for this tart, and perfectly ripe tomatoes are the star. They get even sweeter as they roast in the oven, and with a drizzle of balsamic glaze, a sprinkle of chives and sea salt, it's a showstopping summer appetizer.

Tomato Tart

Tomato Tart

Prep Time

20 minutes

Cook Time

35 minutes




Giada De Laurentiis

Image of Tomato Tart


  • 2 to 3 large tomatoes (cut into ‚1/8-inch slices)
  • 1 sheet of storebought frozen puff pastry (thawed)
  • ½ cup mascarpone cheese (at room temperature)
  • ½ cup crumbled fresh goat cheese (at room temperature)
  • 1 shallot (diced)
  • 3/4 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • ½ cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 tablespoon chopped chives
  • 1 teaspoon Maldon sea salt


  1. Preheat the oven to 375°F. Spray a rimmed baking tray with nonstick cooking spray. Line a large plate or baking sheet with paper towels and place the tomato slices on them. Using a second layer of paper towels, lightly blot the tops of the tomatoes. This will remove excess moisture and prevent your puff pastry from being soggy.
  2. Lightly dust a work surface with a bit of flour to prevent your puff pastry from sticking. Using a rolling pin, roll the dough into a 12 x 12-inch square. Place the puff pastry on the baking sheet. Using the tip of a sharp knife, cut a narrow border (about 3/4 of an inch) around all four edges, piercing the pastry but not cutting all the way through.  Use a fork to prick the pastry all over within the borders.
  3. In a small bowl mix  the mascarpone, goat cheese, shallot, and ¼ teaspoon salt. Using an offset spatula, evenly spread the mixture on the puff pastry, leaving ½-inch border on each side.
  4. Sprinkle the tomatoes on both sides with the remaining 3/4 teaspoon salt  and arrange on the pastry. Drizzle with olive oil. Bake the tart on the center rack for 30-35 minutes or until the crust is light golden brown. Turn the oven to broil (or as high as it goes) and cook 2 to 3 minutes longer until the crust is nicely browned and the filling is bubbly. Watch closely to prevent burning.
  5. While the tart is baking, heat a small saucepan over medium-low heat and add the balsamic vinegar and sugar. Simmer the mixture for about 10 minutes or until the balsamic is slightly thickened and reduced. Garnish the tart with the balsamic vinegar, chives, and Maldon salt.



per serving
Amount/Serving % Daily Value
43 grams
13 grams
49 grams
Saturated Fat
19 grams
41 milligrams
284 milligrams
2 grams
14 grams
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7 reviews & comments

  • Author's avatar image
    Tammi Davis

    Made this tonight and it is amazing. I used Ricotta instead of goat cheese. My husband loved it! I will be making this again. Can’t wait for COVID to be over and make it for family visiting.

  • Author's avatar image
    Lindsey Johanson

    Made this with fresh tomatoes from the garden. Delicious! !!

  • Author's avatar image
    Carol Barnhart

    So delicious we made it 2 nights in. Row . We decided we are happy with it as dinner .thank you for a outstanding recipe .Very easy to make we did use premade vinegar sauce .

  • Author's avatar image
    The Giadzy Kitchen

    So glad you loved it!

  • Author's avatar image
    Giadzy Balzano

    Made this for my sister’s birthday luncheon along with the white bean and tuna bitter green salad. Both were a big hit. Thanks.

  • Author's avatar image
    Mary Elizabeth Guyton

    Giadzy‚ĺÔ∏èI made your Tomato Tart tonight like I said I would. It was so amazing and delicious!! My family enjoyed every bite and I felt like a real success in the kitchen. Thank you so much for helping me…you inspire me to try your recipes and your inspiration is enhancing our lives. ‚≠êÔ∏è

  • Author's avatar image
    Mary Elizabeth Guyton

    Your tomato tart sounds amazing! I am making it tomorrow Thank you Giadzy!❤️

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