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5 from 5 votes

Easy Summer Tomato Tart with Artichoke Spread

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Servings: 16 appetizers
Author: Susan Pridmore


  • 1 17.3 ounce package Pepperidge Farm Puff Pastry Sheets
  • 1 large heirloom tomato
  • 8 - 10 cherry tomatoes
  • 3 tablespoons Jimtown's Artichoke Olive, and Caper Spread (or make this one!)
  • 2 tablespoons grated Gruyere cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Gourmet Garden Lightly Dried Basil


  • Thaw one pastry sheet, and roll it out into a 12-inch square on a lightly floured surface. Preheat the oven to 400˚ F and line a baking sheet with parchment paper. Using a sharp knife or pizza wheel, slice four strips, each 1-inch wide from the pastry, and place them along the edges of the pastry sheet. It will look like the frame around a picture when you're done. Light press them down. Dock the pastry with a fork, meaning poke the pastry sheet (not the frame) a bunch of times with a fork.
  • Bake for 15 minutes or until crisply browned. Remove and cut a couple of slits in the baked pastry if it's bowed up in the middle, and gently press flat. Do this while it's still warm.
  • Slice the large tomato into ¼" thick slices and place in a single layer on paper towels to drain for 10 - 15 minutes. Slice the cherry tomatoes in half.
  • Spread the artichoke spread on the bottom of the tart, completely covering it in a thin layer. If you have some left over, keep it for spreading on top of the tomatoes. Arrange the tomatoes in the tart shell in a single layer on top of the artichoke spread. Sprinkle on the cheeses, and bake for 10 - 12 minutes, or until the cheese is melted.
  • Finish with a little flurry of basil just before serving. Slice into 2-bite pieces using a pizza wheel, and serve warm.