Puff Pastry Tomato Tart with Whipped Feta & Capers
*Recipe update: This Puff Pastry Tomato Tart recipe was substantially updated in July 2026 to make it even more reliable. The pastry is now pre-baked, and the filling uses a whipped feta base that helps prevent excess moisture from the tomatoes. If you made the older version, I’d love for you to try this one and let me know what you think!
Who doesn’t love a good puff pastry recipe? There are a million ways to dress up a sheet of store-bought puff pastry. Sweet or savory, the sky’s the limit. Plus puff pastry just makes things so simple. Roll out a piece of pre-made dough, top it with some yummy things and bake? I’m on it. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredient notes
- sheet of store-bought puff pastry – you can also make your own if you’re into that kind of thing
- fresh tomatoes – in this shoot, I used the cherry tomatoes from our garden, but most any tomato should work, cut into slices.
- feta cheese – I prefer using block feta because its creamier and typically has less additives but the pre crumbled kind will still work.
- cream cheese – use a block of cream cheese for this, not the spreadable kinds
- olive oil
- fresh thyme – I prefer fresh thyme for this, but a sprinkle of a little dried thyme will work too.
- capers – for a lemony tang
- sea salt
- egg – for an egg wash to brush on the pastry and help the crust stay somewhat in place.
Why you’ll love it
If you’re looking for an easy recipe that lets summer tomatoes shine, this puff pastry tomato tart is it. The flaky pastry, creamy whipped feta, juicy tomatoes, capers and fresh thyme are a combination you won’t forget.
- The quick pre-bake helps keep the pastry crisp.
- The whipped feta adds so much flavor (and pairs perfectly with the tomatoes).
- It’s simple enough for a weeknight but pretty enough to serve to guests.
- Delicious warm from the oven or at room temperature.
- Leftovers reheat surprisingly well, making it a great make-ahead lunch.
How to Make it
Roll out the *thawed* puff pastry crust on a floured surface, with the goal to make it a couple inches larger.
Once the oven is heated, place the pastry on a greased baking sheet and bake for 5 minutes. This helps keep the crust crispy, never soggy.
Set the crust aside to cool while you whip the feta & cream cheese mixture and slice tomatoes.
Spread the whipped feta in an even layer over the puff pastry, leaving about 2 inches around the edge. Then apply egg wash around the edges.
Fold the corners of the puff pastry inwards and then the sides.
Apply the egg wash in every nook and cranny, but be aware, this is a rustic sort of tart and the edges will expand while baking somewhat. Embrace it.
Sprinkle on some capers and fresh thyme, then bake!
It’s best to allow the tart to cool for about 10 minutes before slicing so the ingredients can settle a bit.
Tried this Puff Pastry Tomato Tart?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!
PrintPuff Pastry Tomato Tart Recipe
This recipe was significantly updated in July 2026 to prevent soggy crust and improve flavor. Made with a store-bought puff pastry crust, a whipped feta base, fresh tomatoes, capers and thyme–it’s a delicious flavor combo you won’t forget.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Category: Side Dish
Ingredients
- flour, for dusting a work surface to roll out pastry
- 1 sheet thawed store-bought puff pastry
- 4 oz block cream cheese (half a block) room temperature
- 4 oz (roughly 1 cup) crumbled feta cheese
- sliced tomatoes, 1-2 cups cherry tomatoes or 1-2 large heirloom tomatoes recommended
- 2–3 tsp capers
- fresh thyme leaves, from 2-3 sprigs
- 1 egg, beaten
- olive oil for finishing the tart and greasing the baking pan
Instructions
- Preheat oven to 400F.
- Dust a clean work surface lightly with flour. Unfold puff pastry sheet and use a rolling pin to roll the dough to a couple inches larger.
- Place the pastry on a baking sheet, greased with a little olive oil. Bake for 5 minutes and set aside to cool while you prep the whipped feta and tomatoes.
- Place cream cheese and feta in a mixing bowl and use an electric hand mixer to combine until smooth.
- Spread the whipped feta in an even layer over the pastry, leaving about 2 inches around the border. Arrange tomatoes in an even layer over the whipped feta. Top with a sprinkle of capers and thyme leaves.
- Brush the beaten egg on the borders of the puff pastry using a pastry brush.
- Fold the corners inward and the sides up and over. Apply egg wash to all the little folds and press together. The corners and sides will still expand some during baking and that’s ok.
- Bake for 14-17 minutes or until pastry is golden brown.
- Drizzle with olive oil and allow tart to cool about 10 minutes before cutting into slices.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Reheat – a few minutes in the air fryer brings this tart right back to life!
More recipes with tomatoes
You mention in the directions to place the slices of tomato on paper towels to remove the excess water. However, to prevent the disaster I had resulting in throwing the entire en croute away, you should discuss how long to remove the water, suggesting perhaps several hours to overnight to be successful. What was going to be an appetizer for my guests resulted in a majorly soggy crust with tomato water standing knee deep among the cheese and tomatoes! Not happy!
Hi Judy, I’m sorry to hear this recipe didn’t work out for you. While you prep the rest of the recipe should be enough to remove liquid from the tomatoes. Unfortunately, some tomatoes are just more watery than others. Monitoring the tart while baking and blotting excess liquid (as mentioned in the recipe card) can also help.
This was so tasty with the fresh tomatoes from my garden. I had been saving them for just this occasion and it was worth it! Thanks for the great recipe.
I never tried the old recipe but was happy with the way this version turned out. Delish.
Hi Jackie! I’m so glad you liked it!