Denver Sun-Drenched Tomato Tart
A golden puff pastry base crowned with ripe heirloom tomatoes, fresh basil, and a whisper of garlic, baked until the edges are crisp and the tomatoes are bubbling. This american-inspired vegetarian (vegetarian) ready in about 50 minutes layers sheet (14 oz) Puff pastry, (3 large) Heirloom tomatoes, Fresh basil 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 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.
Ingredients
- 1 sheet (14 oz) Puff pastry
- 2 cups (3 large) Heirloom tomatoes
- 1/4 cup Fresh basil
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1/2 cup Part-skim mozzarella
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Thaw the 1 sheet (14 oz) puff pastry on a floured surface for 20 minutes, then roll it into a 12x10-inch rectangle. Transfer to a parchment-lined baking sheet and refrigerate for 10 minutes to firm.
- Step 2: Arrange 2 cups (3 large) thinly sliced heirloom tomatoes in a single layer over the pastry, leaving a 1-inch border. Sprinkle 2 minced garlic cloves evenly over the tomatoes.
- Step 3: Scatter 1/2 cup shredded mozzarella and 1/4 cup thinly sliced basil over the tomatoes, then season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 4: Drizzle 2 tbsp olive oil over the top, fold the pastry edges over the filling to create a border, and bake at 400°F (200°C) for 22-25 minutes until golden and tomatoes are bubbling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Sun-Drenched Tomato Tart take to make?
Total time is about 50 minutes (25 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 Sun-Drenched Tomato 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 Sun-Drenched Tomato 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 Sun-Drenched Tomato 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 Denver Sun-Drenched Tomato 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
