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.
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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.
- Preheat your oven to 425F (220C).
- 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.
- 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.
- 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.
- 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.
- 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.
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
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Tomato and herbed cheese puff pastry tart
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.
Marie Claude S.
I made this with cheddar because I didn’t have goat cheese and it was delicious.
Maggie Rosas
Easy and so delicious! This is a new summer tradition for me now.
Luay Ghafari
Wonderful!