Urban Farm and Kitchen

  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
menu icon
go to homepage
  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Grilling
    • Garden
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Appetizers

    Easy Tomato and herbed cheese puff pastry tart

    4.85 from 13 votes
    By Luay Ghafari | Last Updated: Feb 24, 2023 | May contain affiliate links.

    536 shares
    • Share
    • Email
    Jump to Recipe

    Quick, delicous and easy, this recipe for cherry tomato and herbed cheese puff pastry tart will impress the pickiest of eaters. It's a wonderful recipe to make over and over again when tomato season is in full swing. Also, try my Tomato Pie recipe.

    Puff pastry tart with cheese and multi colored tomatoes.
    Jump to:
    • Ingredients
    • Homemade or frozen puff pastry?
    • Method
    • Variations and substitutions
    • Storage
    • Other Baking Recipes
    • Recipe Card

    When summer rolls in and we are harvesting cherry tomatoes by the basketful, one of my go to weeknight recipes is a roasted tomato and herbed cheese tart. It's so simple, anyone can whip it up in no time.

    Ingredients

    All you need for this recipe:

    • Frozen puff pastry
    • Wheel of herbed cream cheese
    • Fresh cherry tomatoes
    • Salt/pepper
    • Garnish of your choosing

    Homemade or frozen puff pastry?

    Homemade puff can be quite finicky. You can certainly try to make your own homemade puff pastry for this recipe, but the whole point is to be able to make this tart in no time, so store-bought is not only fine, it's recommended (by me at least!).

    Have you tried my other recipes yet? Check out my Roasted Tomato Sauce recipe and my Hummus with blistered tomatoes and Za’atar spice recipe.

    Method

    The method here is more important then the quantities.

    1. Preheat your oven to 425F (220C).
    2. Once your puff pastry sheet is thawed, roll it out to to about 12 inches by 15 inches. This doesn't have to be too precise so don't stress about exact measurements.
    3. Using the tip of a knife, score a ½-inch wide border around the puff pastry sheet. You are essentially drawing a rectangle within a rectangle. Using the tines of a fork, poke the pastry inside the score lines. Make sure to poke evenly and all the way through. We don't want the inner part of the pastry to rise up too much, however we want the border to rise and create a nice crust.
    4. It is easier to work with room temperature cheese. Spread your cheese in as even layer as possible on the pastry. Do not get any cheese on the border.
    5. Decorate your tart your sliced cherry tomatoes, slice side facing up. This is where you can get a little creative. You can also use sliced heirloom tomatoes.
    6. Bake for 20-25 minutes. Watch your oven, as puff pastry can burn easily. Every oven is different and since puff pastry cooks quickly you'll want to keep an eye on your creation.
    Harvest basket of cherry tomatoes.
    Homegrown tomatoes
    Puff pastry tart with cheese and multi colored tomatoes.
    Tomato and cheese tart

    Variations and substitutions

    This recipe is quite adaptable and be made with ingredients on hand. You can make it simple and rustic, or fancify it with your own twist. I've made this with goat cheese, I've added balsamic glaze, I've added a layer of caramelized onions, I've garnished with basil or parsley. You can make a single large sheet and then cut slides, or cut individual tartlets for a dinner party. Let your creativity shine!

    Storage

    We promise, you won't have to worry about storing this tart! It'll be gone in no time. But if you did need to store it, refrigerate it for no longer than 2 days.

    For other cherry tomato ideas, make sure to check out my blog post on all things cherry tomatoes! So many ideas and recipes here.

    Other Baking Recipes

    • Butter croissant focaccia slices on a board.
      Butter Focaccia (Croissant Focaccia Recipe)
    • Feta and cherry tomato focaccia garnished with fresh basil on a board.
      Cherry Tomato Feta Focaccia (Small Batch Recipe)
    • Small batch focaccia muffins cooling on a rack.
      Small Batch Focaccia Recipe (Using a Muffin Pan)
    • Homemade soft pretzels on a cooling rack.
      Homemade Soft Pretzels (Plain, Salt and Cheddar)

    If you make this Tomato and Herbed Cheese Puff Pastry Tart or any other baking recipes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    Recipe Card

    Save This Recipe Form

    Save this recipe!

    Drop your email below and I'll send it to you!

    tomato tart

    Tomato and herbed cheese puff pastry tart

    Luay Ghafari
    Easy and delicious, this recipe can be made in a pinch. 3 main ingredients! That is all it takes.
    4.85 from 13 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Course Appetizer, Main Course
    Cuisine American, French
    Servings 6 people
    Calories 250 kcal

    Ingredients
      

    • 1 Sheet Pre-made, frozen puff pastry
    • 5.2 oz (150g) Herbed cream or goat cheese
    • 1 pint (~300g) Cherry tomatoes
    • Salt and pepper to taste

    Optional Garnishes (choose what you like, or none at all)

    • Basil - Optional
    • Parsley - Optional
    • Extra Virgin Olive Oil - Optional
    • Balsamic glaze - Optional

    Instructions
     

    • Preheat oven to 425F (220c)
    • Bring your herbed cream cheese to room temperature so that it can be spread easily (10-15 minutes).
    • Thaw puff pastry as per package instructions and unroll. If using a puff pastry brick, roll out to a rectangle that is 12 inches wide and 15 inches long.
    • Using the tip of a knife, score a ½-inch wide border around the puff pastry sheet. You are essentially drawing a rectangle within a rectangle. Using the tines of a fork, poke the pastry inside the score lines. Make sure to poke evenly and all the way through. We don't want the inner part of the pastry to rise up too much, however we want the border to rise and create a nice crust.
    • Spread your cheese in as even layer as possible on the pastry. Do not get any cheese on the border.
    • Arrange sliced cherry tomatoes on the cheese, cut side up. Get creative. Season with salt and pepper.
    • Bake for 20-25 minutes. Watch your oven, as puff pastry can burn quickly.
    • Once out of the oven, you can garnish with chopped basil, parsley, olive oil and/or balsamic glaze.

    Notes

    This recipe is adaptable. You can use sliced heirloom tomatoes instead of cherry tomatoes. You can add some caramelized onions to your cheese mixture. If you don't eat dairy, a vegan or dairy free alternative may be used. Get creative! 
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 250kcal
    Tried this recipe?Let us know how it was! Or Pin it!

    More Mediterranean and Levantine Appetizer Recipes

    • Asparagus pea potato salad in a large serving bowl garnished with dill.
      Asparagus Potato Salad with Peas and Fresh Herbs
    • Greek butter bean salad garnished with fresh mint leaves and fresh dill fronds in a large serving bowl.
      Greek Butter Bean Salad
    • Greek chicken salad with butter beans, cherry tomatoes, feta and cucumbers garnished with fresh dill fronds in a large serving bowl.
      Greek Chicken Salad (with Butter Beans, Feta and Fresh herbs)
    • Bean antipasto salad with salami, cherry tomatoes, fresh basil garnish in a bow.
      Bean Antipasto Salad (with Tomatoes, Mozzarella and Salami)
    536 shares
    • Share
    • Email

    Comments

    1. Minou says

      February 17, 2025 at 10:38 am

      5 stars
      I made portion tarts as I had smaller rectangles of puff pastry. I sprinkled Parmigiano cheese on the tarts too. Served with a simple mixed greens salad with vinaigrette and walnuts. So delicious! Next time I'll make a big tart.

      Reply
      • Luay Ghafari says

        February 17, 2025 at 1:03 pm

        Thank you for sharinng! Glad you enjoyed!

    2. Elisha says

      August 17, 2024 at 7:54 am

      Thank you for sharing this. This is second summer I've made this treat. It's so tastily adaptable! And you are correct: NEVER any leftovers in this home.

      Reply
    3. Jack says

      October 10, 2023 at 9:09 pm

      Maybe I’m missing something but do you cook directly on the over rack, cookie sheet or a pizza stone?

      Reply
      • Luay Ghafari says

        October 11, 2023 at 11:01 am

        A sheet pan or cookie tray.

    4. Maggie Rosas says

      August 19, 2023 at 4:49 pm

      5 stars
      Easy and so delicious! This is a new summer tradition for me now.

      Reply
      • Luay Ghafari says

        August 21, 2023 at 11:19 am

        Wonderful!

      • Sue says

        August 10, 2024 at 7:45 pm

        5 stars
        I made this tonight. I used garlic and herb soft cheese that was mixed with sauteed onions. Balsamic glaze and fresh basil made this so tasty.

    5. Marie Claude S. says

      September 19, 2020 at 4:01 pm

      5 stars
      I made this with cheddar because I didn’t have goat cheese and it was delicious.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome to Urban Farm and Kitchen!

    Picture of Luay G

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Grilling Recipes!

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Beef kofta on a plate with a side of vegetables and drizzled with yogurt sauce.
      Beef Kofta (Spiced Ground Beef Kebabs)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)


    Newest Recipes!

    • Middle Eastern Style Chicken broth ingredients in a large Dutch oven with seared chicken, water, and aromatics.
      Middle Eastern Style Chicken Broth (Using Whole Chicken)
    • Pasta alla Zozzona in a bowl garnished with cheese and chopped basil.
      Pasta alla Zozzona (Sausage and Tomato Sauce)
    • Platter with hashweh spiced rice with ground beef garnished with parsley and toasted nuts with a side of plain yogurt.
      Hashweh (Spiced Rice with Ground Beef)
    • Mediterranean yellow rice in a pot garnished with pine nuts and fresh parsley.
      Mediterranean Yellow Rice Recipe (with Turmeric)

    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is available for purchase worldwide!


    Featured in

    Logos of websites and publications where Urban Farm and Kitchen has been featured.

    Footer

    ↑ back to top

    Legal

    Privacy Policy & Disclosure

    Accessibility Statement

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website. Read the Disclosure.

    Urban Farm and Kitchen operates from Toronto, Canada, the traditional territory of many nations including the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples and is now home to many diverse First Nations, Inuit and Métis peoples.

    Copyright © 2025 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission. Urban Farm and Kitchen is a registered trademark (Can).

    536 shares
    • Share on Facebook
    • Pin it
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required