3-Ingredient Sun-Dried Tomato Puff Pastry Tart
A rustic French-style tart that proves elegance requires minimal ingredients. Crispy puff pastry forms the foundation, brushed with olive oil and topped with concentrated sun-dried tomatoes that caramelize at high heat. The result balances buttery, flaky pastry with intense, sweet-tart tomato flavor and chewy texture. Perfect for entertaining or a quick weeknight dinner, this tart impresses without fussy technique. Serve warm as an appetizer, light lunch, or side dish. What sets this version apart is its brutal simplicity: no cream, cheese, or fresh herbs required, letting sun-dried tomatoes shine. The high oven temperature creates a golden, crispy base while tomatoes soften and edges char slightly. Ready in under 30 minutes, it delivers restaurant-quality results from pantry staples.
Ingredients
- 1 piece puff pastry
- 1 tablespoon olive oil
- 13 sun-dried tomatoesroasted fresh tomatoes13 halveschanges flavor profile
less concentrated
- parsley, chopped(optional)
Instructions
- 1
Cut puff pastry into an 8x8-inch square.
- 2
Fold up the edges by half an inch and pinch so they rise slightly.
- 3
Preheat oven to 425 F.
- 4
Place sun-dried tomatoes on the pastry.
- 5
Bake for 20 minutes.
- 6
Serve immediately with optional chopped parsley.
Tips
Brush olive oil directly onto pastry before adding tomatoes to ensure even browning and prevent edges from burning during the 20-minute bake.
Sun-dried tomatoes vary in moisture and intensity. Tightly packed oil-packed versions work best; if using dry ones, consider soaking briefly for tenderness.
Fold pastry edges high enough to contain any released tomato liquid and create a defined rim that crisps during baking.
Good to Know
Cover leftovers and refrigerate up to 2 days. Reheat at 350 F for 5 minutes to restore pastry crispness.
Assemble completely up to 4 hours before baking; refrigerate covered. Bake fresh when ready.
Serve warm or at room temperature as an appetizer, light lunch, or alongside soup. Pairs with simple salad or antipasto.
Common Mistakes
Underfold pastry edges to avoid flat, uneven browning and prevent edges from thinning too much.
Skip oil brushing to prevent dry, pale pastry.
Overcrowd tomatoes to avoid steam buildup that makes pastry soggy instead of crispy.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
less concentrated
FAQ
Can I make this tart ahead of time?
Yes. Assemble up to 4 hours before baking and refrigerate covered. Bake fresh from the fridge, adding 2-3 minutes if needed. Once baked, it keeps 2 days covered but is best served within hours for optimal pastry crispness.
What if I don't have sun-dried tomatoes?
Use roasted fresh tomato halves, canned tomato halves drained well, or even caramelized fresh tomato slices. Adjust quantity by visual coverage. Flavor will be less concentrated and may require additional salt for seasoning.
Can I freeze this tart?
Freeze unbaked up to 1 month. Bake directly from frozen, adding 5-7 minutes to cooking time. Once baked, freezing makes pastry tough; refrigeration is better. Reheat thawed baked tart at 350 F.