Baked Spanish-Style Tomato and Manchego Cheese Tart

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory tart combining sweet roasted tomatoes and nutty Manchego cheese on a flaky pastry crust, perfect for brunch or a light dinner. This spanish-inspired vegetarian (vegetarian) ready in about 40 minutes layers Manchego cheese, shredded, extra virgin olive oil, garlic cloves, minced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Roll out 1 sheet thawed puff pastry on a parchment-lined baking sheet. Score a 1-inch border around the edges without cutting through.
  2. Step 2: In a small bowl, combine 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Brush this mixture evenly inside the scored border on the pastry.
  3. Step 3: Arrange 3 medium Roma tomato slices in a single layer inside the border. Sprinkle 1 cup shredded Manchego cheese evenly over the tomatoes.
  4. Step 4: Brush the 1 beaten egg along the exposed pastry edges to create a golden crust.
  5. Step 5: Bake for 20-25 minutes until the pastry is puffed and golden and the cheese is melted and bubbly. Let cool for 5 minutes before slicing and serving warm.

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Frequently asked questions

How long does Baked Spanish-Style Tomato and Manchego Cheese Tart take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Spanish-Style Tomato and Manchego Cheese Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Spanish-Style Tomato and Manchego Cheese Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Spanish-Style Tomato and Manchego Cheese Tart for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Spanish-Style Tomato and Manchego Cheese Tart vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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