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Roasted Tomato Tart with Brie and Basil


  • 2 tomatoes (medium size)
  • 8 oz brie cheese
  • 1 puff pastry sheet
  • 20 basil leaves (chopped)
  • 3 tbsp olive oil
  • 3 garlic cloves (minced)


  • Remove the puff pastry from its packaging and let it thaw at room temperature.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Thinly slice the tomatoes and brie cheese.
  • Place the puff pastry onto the parchment-lines baking sheet. Use a knife to gently score a ½ border around the puff pastry (not cutting the whole way through). Using a fork, poke holes prick the dough over the entire sheet except the borders.
  • Arrange sliced brie over the pastry, followed by the sliced tomatoes.
  • Brush the border lightly with water (or egg wash).
  • Bake for 35 minutes.
  • While the tart is baking, combine chopped basil, minced garlic and olive oil in a small bowl.
  • Remove the tart from the oven and drizzle with the basil garlic mixture.
  • Transfer to a cutting board, cut into squares and serve straight from the board!


*If the puff pastry doesn't not fit on your baking sheet, feel free to cut the thawed puff pastry in half and make two smaller tarts rather than one big one!