In Partnership withDuke's Mayonnaise

This Easy Summer Tart Celebrates Tomato Season in Style

published May 24, 2019
Tomato Tart

Similar to a regular tomato tart but with fresh tomatoes and a heavier application of Duke’s Mayonnaise to make it extra tasty.


Prep30 minutes

Cook20 minutes to 22 minutes

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Credit: Rikki Snyder

Tomato sandwiches are one of summer’s easiest but most memorable meals. Made with only thick slices of juicy tomatoes, a layer of mayonnaise, and bread, every bite has the big sweet taste of tomato season. This crispy tart version of this summer favorite bakes up beautifully into a fancier version of the humble sandwich. With just a few ingredients—store-bought puff pastry is a hero—this pretty tomato tart crowned with fresh herbs can be served as an appetizer or as a vegetarian lunch or dinner.

Credit: Rikki Snyder

How to Keep Your Crust Crispy

Juicy tomatoes are so satisfying, but they can also make tart doughs soggy. This recipe has you do two things to ensure a crispy tart. First, slice the tomatoes and let them sit on paper towels to soak up some of that juice before you even turn on the oven. Then, brush a lemon-y mayonnaise onto the puff pastry before you top with the tomatoes, which helps keep any remaining tomato juices from leaking into the dough. Since the tart uses so few ingredients, each one needs to taste great on its own. mayo is the key flavoring that ties this tart together, use the good stuff: Duke’s® Real Mayonnaise gives a distinctive tangy flavor that works well when paired with the sweet tomatoes.

Since smooth and creamy Duke’s® Real Mayonnaise is made from rich egg yolks (not whites) and apple cider vinegar—and zero sugar—make sure to always keep a jar in the fridge to liven any dish up. With some on hand, you can make this vibrant tart a staple on your summer table all through heirloom tomato season.

Credit: Rikki Snyder

Tomato Tart

Similar to a regular tomato tart but with fresh tomatoes and a heavier application of Duke’s Mayonnaise to make it extra tasty.

Prep time 30 minutes

Cook time 20 minutes to 22 minutes

Serves 8

Nutritional Info


  • 2

    ripe, firm tomatoes, cut into 1/4-inch rounds

  • 1/8

    teaspoon kosher salt

  • 1/3 cup

    Duke’s® Real Mayonnaise

  • 2 teaspoons

    freshly squeezed lemon juice

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    sheet frozen puff pastry, thawed according to package directions and chilled

  • 1 tablespoon

    extra-virgin olive oil

  • Flaky sea salt, such as Maldon, for sprinkling

  • Chopped fresh herbs, such as basil, thyme, or tarragon, for sprinkling


  1. Line a baking sheet or large platter with a double layer of paper towels. Arrange the tomato slices in a single layer on the paper towels, sprinkle with the salt, and set aside for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F.

  2. Stir the Duke’s® Real Mayonnaise, lemon juice, and pepper together in a small bowl; set aside.

  3. Line a second baking sheet with parchment paper. Unfold the puff pastry and gently press together any cracks in the seams. Use a sharp knife to score the perimeter of the dough 1-inch from the edge, making sure not to cut all the way through the dough. Pierce the surface of the dough inside the scored rectangle with a fork so that the center of the pastry does not puff in the oven.

  4. Spread the mayonnaise mixture in an even layer over the center of the puff pastry. Pat the tops of the tomato slices dry with a new paper towel, then arrange in a single layer on top of the mayonnaise.

  5. Bake until golden-brown and crisp, 20 to 22 minutes. Remove from the oven and let cool slightly, about 5 minutes. Drizzle with the olive oil and sprinkle with flaky sea salt and herbs.

Recipe Notes

Storage: The tart is best eaten the day it is made. Refrigerate leftovers in an airtight container for up to 2 days.