This tomato basil tart with blue cheese is a perfect summer snack or light dinner. Fresh pesto, halved cherry tomatoes, crumbled blue cheese and flaky puff pastry combine into a simple, vibrant tart that’s ready in about 30 minutes and full of fresh summer flavor.
This tomato basil tart is effortless to assemble and tastes like a slice of summer—part pizza, part tart. It uses just five main ingredients and requires minimal hands-on time, making it ideal for a quick weeknight meal, a casual lunch with friends, or a party appetizer.
With a crisp, buttery puff pastry base and a topping that celebrates ripe tomatoes and tangy blue cheese, this tart is simple yet elegant. It’s also versatile: swap cheeses, add a drizzle of balsamic, or scatter fresh greens on top to suit your mood.
Puff pastry is the secret to how quickly this comes together. It’s flaky, rich and bakes to golden perfection in minutes. If you keep puff pastry and pesto on hand, you can turn out this tart any time tomatoes are at their peak.
The flavor inspiration for this tart comes from a classic summer tomato and blue cheese combination. Sliced tomatoes drizzled with a touch of balsamic and sprinkled with crumbled blue cheese is a nostalgic, bright pairing. Here, the combination is translated onto a flaky pastry, layered over a base of basil pesto for an aromatic lift.
This tart is an ode to simple summer flavors
The juicy sweetness of cherry tomatoes, the tangy creaminess of blue cheese and the herbal aroma of basil are all on display here. Using pesto rather than loose basil leaves concentrates the basil flavor and helps the toppings stick to the pastry. Homemade or store-bought pesto both work well.
Quick overview — how it comes together
- Poke the puff pastry all over with a fork to prevent excessive puffing.
- Spread an even layer of pesto across the center, leaving a 1-inch border.
- Top with halved cherry tomatoes and season with salt and pepper.
- Scatter crumbled blue cheese over the tomatoes.
- Brush the exposed pastry edge with an egg wash for color and shine.
- Bake until the pastry is golden and flaky, then finish with fresh basil.
Bake time is short—about 15 to 20 minutes at 425°F (220°C)—so the tomatoes stay juicy and the pastry becomes crisp and layered. Once out of the oven, allow it to cool a couple of minutes, then garnish with torn basil leaves or an extra sprinkle of cheese if desired.
Serve slices with a big green salad, alongside grilled proteins, or as part of a brunch spread. The tart is best enjoyed warm but also makes a tasty room-temperature snack for picnics or gatherings.
Tomato, Basil & Blue Cheese Tart
Yield
Serves: 2
Time
Prep: 10 mins · Cook: 20 mins · Total: 30 mins
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1/2 cup pesto
- 1/2 cup crumbled blue cheese
- 1 1/2 cups cherry tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 egg + 1 teaspoon water, beaten for egg wash
- Fresh basil, for topping
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place the puff pastry on top. Lightly poke the pastry all over with a fork to prevent excessive puffing.
- Spread the pesto evenly across the pastry, leaving a 1-inch border around the edges. Sprinkle half of the crumbled blue cheese over the pesto.
- Arrange the halved cherry tomatoes on top of the cheese. Season lightly with kosher salt and freshly ground pepper. Scatter the remaining blue cheese over the tomatoes.
- Brush the exposed pastry border with the beaten egg wash to encourage a glossy, golden finish.
- Bake for 15 to 20 minutes, or until the pastry is puffed and golden and the edges are crisp.
- Remove from the oven and let cool briefly. Top with torn fresh basil and, if you like, an extra sprinkle of blue cheese or grated Parmesan. Slice and serve warm or at room temperature.
Whether you make this for a cozy weeknight dinner, an easy lunch, or a crowd-pleasing appetizer, the combination of pesto, juicy tomatoes and tangy blue cheese on flaky puff pastry delivers a bright, satisfying bite every time.
Cheese, always.