Puff Pastry and Cherry Tomatoes: Four Tarts Worth Making

Cherry tomatoes and puff pastry are one of those combinations that work every time — the tomatoes burst and caramelize, the pastry crisps up, and the result looks more impressive than it was to make. These four tarts cover the range: a simple scamorza and tomato pie, an elegant confit tomato version with fiordilatte, a vegetable cream tart, and Caprese tartlets for individual servings.

Savory pie with cherry tomatoes and scamorza cheese pairs juicy cherry tomatoes with rich, melty scamorza on a base of puff pastry. Breadcrumbs, oregano, and a drizzle of extra-virgin olive oil create a crisp, savory top that makes each slice satisfying. It’s an easy, comforting option to add to your rotation for brunch, casual dinners, or a relaxed aperitivo spread.

Pro tip: you can swap the scamorza for well-drained mozzarella, provola, or another stringy cheese, and add caramelized red onion or black olives for extra flavor.

Savory pie with knots and confit cherry tomatoes layers tender confit cherry tomatoes over puff pastry for a tart that’s both elegant and easy to slice. Whole fiordilatte nodini, eggs, basil, and Grana Padano create a creamy, cheesy interior that feels rich and satisfying. It’s a great option when you want something special for aperitivo that tastes just as good warm as it does at room temperature.

Pro tip: you can store leftovers in the fridge for up to two days and serve slices instead of a usual salad alongside grilled meats or simple mains.

Savory cream tart starts with a buttery tart base made from type 00 flour, eggs, and butter, then gets finished with a colorful vegetable topping. Zucchini slices, carrot slices, and cherry tomatoes decorate the surface, while a sprinkle of poppy seeds adds crunch and contrast. It’s an elegant, vegetarian option that looks stunning on a holiday table or at a dinner party.

Pro tip: you can freeze the tart for up to 1 month and customize the filling with add-ins like sun-dried tomatoes, chopped herbs, or smoked salmon to suit the season.

Caprese tartlets turn the classic combination of cherry tomatoes, mozzarella, basil, and oregano into crisp, bite-sized puff pastry cups. Each tartlet brings together the freshness of mozzarella ciliegine and tomatoes with the richness of golden pastry and a drizzle of extra-virgin olive oil. They’re ideal for entertaining, especially as an aperitif when you want something colorful on the table that guests can eat in one or two bites.

Pro tip: you can blind-bake the puff pastry shells using dried legumes as weights at 356°F for about 15 minutes to keep them crisp and well-shaped.

All four work at room temperature, which makes them ideal for aperitivo, a casual lunch, or cutting into squares and passing around at a gathering. The confit tomato pie is the one to bring somewhere — it travels well and looks impressive on a platter. Keep a roll of puff pastry in the freezer and any of these comes together with almost no planning.