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Puff Pastry Cherry Tomato Tart

A flaky savory tart with buttery puff pastry, creamy cheese filling, roasted cherry tomatoes, and fresh basil.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 slices
Course: Appetizer, Lunch
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Tart Base
  • 1 sheet puff pastry thawed
  • 2 cups cherry tomatoes halved
  • 4 oz cream cheese softened
  • 0.5 cup parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 egg beaten for egg wash
  • fresh basil leaves for garnish
  • extra olive oil for drizzling

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out puff pastry slightly and place it on the prepared baking sheet.
  3. Lightly score a 1-inch border around the edges without cutting through.
  4. Mix cream cheese, parmesan, garlic, Italian seasoning, half the salt, and half the pepper until smooth.
  5. Spread the cheese mixture inside the scored border.
  6. Arrange halved cherry tomatoes over the cheese layer.
  7. Drizzle tomatoes with olive oil and season with remaining salt and pepper.
  8. Brush pastry edges with beaten egg.
  9. Bake for 22–25 minutes until golden and puffed.
  10. Garnish with fresh basil and olive oil before serving.

Notes

Keep puff pastry cold before baking for the flakiest texture and avoid overloading with tomatoes to prevent sogginess.