Easy Roasted Tomato Gruyere Tart

I’m gonna keep this short and sweet, just like this recipe. Here, a flaky, buttery crust pairs perfectly with a melty, nutty Gruyere and Swiss cheese combo along with sweet roasted tomatoes to make a tart that you can serve for breakfast or with a side salad for lunch and dinner. 

Baking bread and pastries is not my strong suit so whenever possible, I will cheat and use frozen pastry crust. Don’t feel guilty about buying frozen pasty dough. If baking bread is something you just don’t enjoy doing then go ahead and buy the dough. It will end up saving you time and will make your life easier without sacrificing on quality and flavor. Make sure though to buy a trusted brand with high-quality ingredients — no Pillsbury dough here okayyyyy?!

I can’t stress how easy this tart is to make. The only prep involved is slicing your tomatoes and shredding the cheese if you can’t find it pre-shredded (which you can at Trader Joes — this exact cheese combo comes packaged)and you’re good to go. Once you see how simple this recipe is and just how good the tart is, I’m pretty sure you’ll be inspired to come up with your own flavor combinations. Top with a pesto and fresh basil, serve alongside a green salad and you’ve got yourself a meal. 

As always, check out this curated Spotify playlist for your cooking experience and don't forget to have fun in the kitchen! xx

Ingredients

Ready to bake frozen puff pastry round

2 large tomatoes, sliced

1 cup cherry tomatoes, sliced 

1 cup shredded Swiss & Gruyere cheese (Trader Joe’s sells this shredded cheese mix)

Extra virgin olive oil 

Garlic Parsley Dried Herb Mix (or any dried herb you fancy)

Fresh basil 

Himalayan sea salt & black pepper

Instructions

Let puff pastry thaw in room temp for 30 minutes to one hour, or until you’re able to unfold/unroll the dough without it tearing. 

Preheat oven to the recommended temperature on the back of the frozen puff pastry box. 

Once the puff pastry has thawed, gently move it onto a baking sheet lined with parchment paper. 

Lightly drizzle extra virgin olive olive onto the pastry and create a bed of cheese, leaving a bit more than an inch of space empty around the border to fold over to create the raised crust. 

Add the large sliced tomatoes first, then fill in with the cherry tomatoes and season with dried herbs, salt and pepper. 

Bake in the oven for the recommended time on the back of the puff pastry box, or until the crust is golden brown. Mine was ready in about 30 minutes.