There are a few things that define the feeling of summer—linen dresses warm from the line, the low buzz of bees in a lavender patch, the sticky hands of a popsicle eaten too slowly. But for us, the true start of summer happens in the kitchen. It begins quietly, when the tomatoes start to pile up on the counter—sun-ripened, jewel-toned, impossibly fragrant. Each one feels like a tiny gift from the garden, begging to be turned into something wonderful.
Every summer has a flavor. And if we had to choose just one, it would be tomato tart.
This recipe, adapted from one of our forever sources of kitchen inspiration—Smitten Kitchen—feels like a postcard from the French countryside. It’s simple and unfussy but still special. Elegant, yet made from the humblest ingredients. And best of all, it’s the kind of dish that insists you slow down: best served outside, barefoot, with a glass of chilled wine and someone you love beside you.
We’ve made it so many times that it’s second nature by now, but it still feels like a celebration every time it comes out of the oven. It’s the sort of thing that turns a Tuesday night into a memory. That makes a handful of garden tomatoes feel like a feast.
And since summer is for sharing, we thought we’d share the recipe with you, too.
Tomato Tart (inspired by Smitten Kitchen)
Ingredients:
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1 sheet frozen puff pastry, thawed
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2 to 3 medium ripe tomatoes, thinly sliced
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1/2 cup grated cheese (Gruyère, Parmesan, or mozzarella all work)
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1–2 tablespoons Dijon mustard
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A few sprigs of fresh thyme (or basil if you prefer)
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Olive oil, for drizzling
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Sea salt & freshly ground pepper, to taste
Instructions:
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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On a lightly floured surface, roll out the puff pastry just a bit to smooth the folds. Transfer to your baking sheet.
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Spread a thin layer of Dijon mustard over the pastry, leaving a 1-inch border around the edges. (It sounds bold, but trust us—it makes the dish.)
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Sprinkle your grated cheese evenly over the mustard.
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Layer the sliced tomatoes across the tart. Let them overlap a little—it only adds to the beauty.
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Drizzle lightly with olive oil, and season with salt, pepper, and a few sprigs of thyme.
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Bake for 20–25 minutes, or until the pastry is golden and puffed and the tomatoes are gently roasted.
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Let it cool slightly, then serve warm or at room temperature—outside if you can.
We’ve eaten this for summer dinners, packed it for picnics, sliced it for lunch with a green salad, and even served it for brunch with a soft-boiled egg on the side. It’s endlessly adaptable and always just right.
This tart is more than a recipe—it’s a feeling. It tastes like sunshine. Like slowing down. Like the kind of summer you want to remember.
So next time your counter is overflowing with tomatoes too beautiful to ignore, you’ll know exactly what to do.