Denver Garden-Roasted Tomato & Herb Tart
A vibrant tart featuring locally grown heirloom tomatoes and fresh garden herbs, baked in a flaky crust for a taste of Denver's garden-to-table tradition. This american-inspired vegetarian ready in about 45 minutes layers puff pastry, Brandywine tomatoes, Sun Gold cherry tomatoes 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 350 calories and feeds 6, 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.
Ingredients
- 1 sheet (17 oz) puff pastry
- 2 cups, diced Brandywine tomatoes
- 1 cup, halved Sun Gold cherry tomatoes
- 2 tablespoons, finely chopped fresh rosemary
- 1 tablespoon, leaves only fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Unfold 1 sheet puff pastry on a parchment-lined baking sheet and prick with a fork to prevent bubbling.
- Step 2: In a bowl, toss 2 cups diced Brandywine tomatoes with 1 tablespoon chopped rosemary, 1 teaspoon sea salt, and 1/2 teaspoon black pepper until evenly coated.
- Step 3: Arrange 2 cups diced Brandywine tomatoes and 1 cup halved Sun Gold cherry tomatoes in a single layer over the pastry, pressing gently to adhere.
- Step 4: Drizzle 2 tablespoons extra-virgin olive oil over the tomatoes and sprinkle with remaining 1 tablespoon rosemary, 1 tablespoon thyme, and 1/4 cup grated Parmesan cheese.
- Step 5: Bake for 25-30 minutes until the pastry is golden brown and the tomatoes are bubbling around the edges.
Frequently asked questions
How long does Denver Garden-Roasted Tomato & Herb Tart take to make?
Total time is about 45 minutes (20 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 Denver Garden-Roasted Tomato & Herb 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 Denver Garden-Roasted Tomato & Herb 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 Denver Garden-Roasted Tomato & Herb Tart for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Denver Garden-Roasted Tomato & Herb Tart?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
