Tomato and Brie Tart

Prep Time:
20 mins
Total Time:
1 hrs 10 mins

For an easy and elegant summer dinner, bake this cheesy tart that showcases juicy slices of heirloom tomatoes paired with flaky store-bought puff pastry, buttery brie, and briny capers. Simply pair with salad greens for a main course or cut smaller slices and serve as an appetizer.


  • Unbleached all-purpose flour, for dusting

  • 8 ounces puff pastry (or 1 sheet of a 17.3-ounce package), preferably all-butter

  • 12 ounces mixed tomatoes, such as beefsteak and heirloom, cut into ¼-inch-thick rounds

  • Kosher salt and freshly ground pepper

  • 2 tablespoons Dijon mustard

  • 4 ounces Brie, sliced ¼ inch thick

  • 1 tablespoon capers, drained

  • 1 teaspoon fresh thyme leaves, plus sprigs for serving (optional)

  • 1 tablespoon extra-virgin olive oil

  • Dressed salad greens, for serving (optional)


  1. Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.

  2. Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).

  3. Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.

  4. Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

    Tomato and Brie Tart
    Linda Xiao
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