Puff Pastry Tomato Tart, plus Stracciatella

If you're looking for an easy way to make the most of summer tomatoes, this Puff Pastry Tomato Tart, plus Stracciatella (the creamy inside of burrata) is a recipe you'll want to make on repeat. Flaky, buttery puff pastry is topped with juicy roasted tomatoes and finished with creamy stracciatella, fresh herbs, and a drizzle of olive oil.

A slice of tomato tart with cheese cut out on a metal tray.

It's peak tomato season here in New Jersey, and we are loving all the juicy, colorful tomatoes. From heirlooms to cherry tomatoes to beefsteaks there is no better way to celebrate the season than with these plump beauties.

For this easy puffed pastry tart, we paired ripe tomatoes with stracciatella a creamy, fresh cheese made from mozzarella and cream. It's also the yummy filling you'll find inside burrata making it the solid finishing touch for this tomato tart.

Where can we buy stracciatella?

You can usually find stracciatella in one of three ways:

Italian markets or specialty cheese shops. Ask for stracciatella cheese. If they don't have it, ask if they sell the filling from burrata or fresh stracciatella by the container.
Well-stocked grocery stores. Some stores with specialty cheese departments carry packaged stracciatella near the fresh mozzarella and burrata. It's sometimes labeled as "Burrata Filling".
Purchase burrata instead. If you can't find stracciatella, tear open a ball of fresh burrata and spoon the creamy center (along with some of the outer mozzarella) over the tart.

Step-by-step instructions

The key to this puff pastry tart is to drain the tomatoes and give the dough a short blind bake to get it started on its crisping journey. Add the cheese before serving.

A collage of 6 pictures showing the steps to make a tomato tart with puff pastry.

Step 1. Salt and drain the tomatoes, then dry them thoroughly. Step 2. Roll out the dough into a rough rectangle. Score the border and crimp the middle with a fork. Steps 3 & 4. Add Parmesan to the middle to create a moisture barrier. Egg wash the border and bake for about 7-8 minutes until lightly puffed. Step 5. Add the tomatoes, overlapping and covering the middle. Sprinkle with fresh herbs, oil, salt, and pepper. Step 6. Remove the tart when it's deep golden brown, puffed, and the tomatoes are cooked. Let cool for about 5 minutes before adding the stracciatella.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

Don't skip draining the tomatoes. Tomatoes contain a lot of water, which can cause your pastry to become soggy. Thoroughly drain and dry the tomatoes before topping.
Parmesan adds another protective layer. Aside from adding additional flavor, coating the puff pastry with Parmesan cheese creates a moisture barrier for the tomatoes. This, along with draining and blind baking, will prevent a soggy crust.
Add the stracciatella at the end of baking. Stracciatella is a creamy cheese and needs to be added after the tart is fully baked. The residual heat from baking will help to melt the cheese.

Tomato tart variations

Stracciatella. Can't find it? Use fresh burrata instead. tear it open and spoon the creamy center over the warm tart before serving. Fresh mozzarella can also be used, though you won't get the same creamy finish.
Tomatoes. Heirloom tomatoes are suited to this recipe, but any ripe, flavorful tomatoes will work.
Puff pastry. Store-bought puff pastry keeps this recipe easy. You can use homemade puff pastry if you have it, but there's no need to make it from scratch.
Make it more savory. Add a thin layer of pesto or caramelized onions under the tomatoes before baking.

An overhead shot of a tomato tart with stracciatella on top of a metal baking tray.

Serving suggestions

This puffed pasty tomato tart should be served immediately after adding the cheese. The tart should be crisp and easy to lift with one hand (like a pizza), although a fork and knife are much neater!

Right before serving, consider some of these additional flavor boosters.

Add freshly grated lemon zest on top.
Top with our savory basil salt.
Drizzle the tart with a balsamic glazehoney or hot honey.
Serve with a drizzle of smoked olive oil. We're loving this one right now!
Hit it with some heat from chili oil or crushed red pepper flakes.
Sprinkle with additional Parmesan or Pecorino Romano cheese.

Pair the tart with a refreshing salad or soup for a complete meal. Lastly, don't forget to wash it down with a fruity summer drink!

Storage and prep

This summer tomato tart is best enjoyed fresh. If you have leftovers, store them in an airtight container for up to 2 days. To reheat, place the remaining slices in a preheated oven at 350°F for 8-10 minutes or until warmed through.

Avoid using a microwave to reheat the tart, as it will soften the pastry.

A table view of a tomato tart cut up with fresh basil around it and a bottle of oil.

Kitchen questions

What is stracciatella?

Stracciatella is a fresh cheese made from shredded mozzarella curds mixed with cream. Stracciatella di burrata refers specifically to the stracciatella filling found inside burrata, traditionally made during burrata production (often from buffalo milk in its protected regional form, though many producers use cow's milk outside Italy).

So many tasty choices!