This Broccoli Tart is made with a buttery puff pastry base topped with steamed broccoli, halved cherry tomatoes, and crumbled blue cheese, baked until the pastry puffs up golden around the edges.

The blue cheese gives this a sharper, more grown-up flavor than a typical vegetable tart.

I make this for a light lunch or as an appetizer when I want something that looks more put-together than the effort it takes. It slices cleanly once cooled, which makes it easy to serve at a gathering. I like serving this next to Avocado Toast with Feta and Cherry Tomatoes or a Mediterranean snack plate for a bigger spread.

If you like savory tarts and cheese-forward appetizers like this one, these are worth trying too:

Homemade Tart with Broccoli, Cherry Tomatoes and Blue Cheese

Ingredients You’ll Need

Store-bought puff pastry makes this one fast, and steaming the broccoli briefly before topping the tart keeps it from releasing too much water while baking. A good quality blue cheese makes a real difference here, since it’s the dominant flavor in the dish.

Ingredients

1 sheet puff pastry, thawed
2 cups broccoli florets, steamed and roughly chopped
1 cup cherry tomatoes, halved
3/4 cup crumbled blue cheese
1/2 cup shredded mozzarella cheese
2 tbsp olive oil
2 cloves garlic, minced
1 egg, beaten, for egg wash
Salt and pepper, to taste

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Roll the puff pastry out slightly on a floured surface and transfer it to the prepared baking sheet.
Using a knife, score a border about 1 inch in from the edge, cutting only partway through the dough.
Prick the inside of the border all over with a fork to keep it from puffing up too much in the center.
Brush the border with the beaten egg wash.
This scored border is what creates the raised, golden edge once baked.
In a small bowl, whisk together the olive oil and minced garlic.
Brush this mixture over the inside of the tart, within the scored border.
Sprinkle the shredded mozzarella evenly over the garlic oil layer.
Arrange the steamed broccoli and halved cherry tomatoes over the mozzarella layer.
Scatter the crumbled blue cheese over the top and season lightly with salt and pepper.
Keep in mind that blue cheese is already fairly salty, so go easy on additional salt.
Bake for 22 to 25 minutes, until the pastry border is puffed and deeply golden.
This one takes a bit of watching near the end, just so you know, since puff pastry can go from golden to too dark quickly.
The center should look set, with the tomatoes slightly blistered.
Let the tart cool for 5 minutes before slicing.
Serve warm or at room temperature and enjoy!

Important Recipe Notes

Score the border but don’t cut all the way through. This is what allows the edge to puff up into a raised crust while the center stays flatter under the toppings.
Steam the broccoli, don’t boil it. Boiled broccoli holds more water, which can leave the pastry soggy underneath once it bakes.
Keep the puff pastry cold until you’re ready to use it. Warm pastry doesn’t puff up as well in the oven, so work quickly once it’s thawed and rolled out.
Go easy on additional salt. Blue cheese is naturally quite salty, so a light hand with seasoning elsewhere keeps the whole tart balanced.
This tart is best the day it’s baked, since the pastry softens as it sits. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to re-crisp.
No blue cheese on hand? Goat cheese or feta both work as a milder substitute.

How to Serve, Store & Customize This Recipe

Serving: Serve warm or at room temperature, sliced into squares or wedges, as an appetizer or a light lunch alongside a simple green salad. This works well cut small for a party platter too.

Storing: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for about 8 minutes to bring back the crisp pastry – the microwave will leave it soft.

Customizing: Add a handful of toasted walnuts on top for extra crunch, or swap the broccoli for asparagus spears in the spring. A drizzle of honey over the finished tart adds a nice contrast against the sharp blue cheese.