Tomato Tart With Puff Pastry

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Steps to Make It.

Contents

Ingredients Nutritions HTML Directions Simple Recipe, Big Flavors What to Serve With a Tomato Tart Recipe Tips Never Lose a Recipe Again!How to Store Leftover Tomato Tart Recipe Variations Is A Tomato Tart Served Hot or Cold?

30 mins

25 mins

65 mins

BBQ Food

Birthday, Party, Holiday, Cooking for Kids

easy

Serves 6

french

Ingredients

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Nutritions

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a:12:{i:0;a:2:{s:5:"title";s:24:"Gather the ingredients";s:4:"text";s:83:"Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
";}i:1;a:2:{s:5:"title";s:42:"Mix cream cheese and herbs";s:4:"text";s:102:"In a medium bowl, combine the cream cheese, 4 tablespoons Parmigiano Reggiano, garlic, basil, parsley, lemon zest, and salt. Mix with a fork until well combined.
";}i:2;a:2:{s:5:"title";s:24:"Prepare the tomatoes";s:4:"text";s:126:"Slice the tomatoes 1/4-inch thick and arrange them on a double layer of paper towels. Sprinkle lightly with salt and let them stand at room temperature.
";}i:3;a:2:{s:5:"title";s:29:"Roll out the puff pastry";s:4:"text";s:155:"Place the sheet of puff pastry on a large sheet of parchment paper. Sprinkle with flour and roll out to an approximately 11 x 13-inch rectangle. Keep it cold while you prepare the rest.
";}i:4;a:2:{s:5:"title";s:35:"Prepare the pastry for baking";s:4:"text";s:147:"Leaving the puff pastry on the parchment paper, slide it onto a baking sheet. Prick the center all over with a fork and fold the edges to form a crust.
";}i:5;a:2:{s:5:"title";s:29:"Chill the crust";s:4:"text";s:81:"Place the crust in the fridge for about 10 minutes to chill before baking.
";}i:6;a:2:{s:5:"title";s:19:"Bake the crust";s:4:"text";s:78:"Bake the chilled crust for 10 minutes. Remove it to a rack to cool completely.
";}i:7;a:2:{s:5:"title";s:36:"Spread the cream cheese mixture";s:4:"text";s:89:"Spread the cream cheese mixture over the cooled par-baked crust evenly.
";}i:8;a:2:{s:5:"title";s:30:"Arrange the sliced tomatoes";s:4:"text";s:155:"Blot the tomatoes again and arrange them over the cream cheese layer, overlapping slightly as needed. Sprinkle with remaining Parmigiano Reggiano cheese.
";}i:9;a:2:{s:5:"title";s:28:"Brush with egg wash";s:4:"text";s:85:"Beat the egg with cold water and brush the mixture lightly over the tart border.
";}i:10;a:2:{s:5:"title";s:35:"Finish baking the tart";s:4:"text";s:114:"Return the tart to the oven and bake for 10 to 15 minutes, or until the border is golden brown.
";}i:11;a:2:{s:5:"title";s:28:"Garnish and serve";s:4:"text";s:156:"If desired, garnish with more grated cheese, a drizzle of balsamic reduction, flaky sea salt, and fresh basil just before serving.
";}}

HTML Directions

1

Preheat the Oven

Gather the ingredients and adjust the oven rack to the center position. Preheat the oven to 400 F.
2

Prepare the Cream Cheese Mixture

In a medium bowl, combine the cream cheese, 4 tablespoons of Parmigiano Reggiano cheese, garlic, basil, parsley, lemon zest, and salt. Mix thoroughly with a fork, adjusting the seasonings to taste. Set aside.
3

Slice the Tomatoes

Slice the tomatoes into 1/4-inch thick slices and place them on a double layer of paper towels. Lightly sprinkle with salt, then cover with another layer of paper towels. Allow them to sit at room temperature while preparing the crust.
4

Roll Out the Puff Pastry

Place a sheet of puff pastry on a large piece of parchment paper. Ensure it is thawed enough to roll but still cold. Dust with flour and cover with another sheet of parchment, then roll into an approximately 11 x 13-inch rectangle.
5

Prepare the Baking Sheet

With the puff pastry still on the bottom parchment paper, transfer it to a large baking sheet. Use a fork to prick the center of the pastry all over, leaving a 3/4-inch edge around the sides.
6

Form the Crust

Fold the 3/4-inch edge over to create the crust. Lightly tap it down with a fork to ensure it's even. Chill the crust in the fridge for about 10 minutes.
7

Pre-bake the Crust

Bake the chilled crust for 10 minutes, then remove it to a rack and allow to cool completely. Lower the oven temperature to 350 F.
8

Spread the Filling

Once the crust has cooled, evenly spread the cream cheese mixture over it.
9

Arrange the Tomatoes

Blot the tomatoes once more and layer them over the cream cheese layer, overlapping slightly. Sprinkle with the remaining 2 tablespoons of Parmigiano Reggiano cheese and a dash of black pepper.
10

Egg Wash the Crust

Beat an egg with 2 teaspoons of cold water. Gently brush this mixture over the border of the tart.
11

Final Bake

Return the tart to the oven and bake for an additional 10 to 15 minutes, until the border is golden brown.
12

Garnish and Serve

If desired, garnish the tart with additional grated cheese, a drizzle of balsamic reduction, flaky sea salt, and fresh basil just before serving.

Store-bought puff pastry makes this tomato tart quick and accessible for every cook.
A layer of herb and Parmesan cream cheese provides rich flavor beneath the tomatoes.
This tart works equally well as an appetizer, a light lunch, or a vegetarian centerpiece.

A stunning tomato tart is the ultimate taste of summer, and this recipe is an easy preparation with frozen puff pastry and ripe, garden-fresh tomatoes. A savory layer of garlic, herb, and Parmesan-seasoned cream cheese makes it a fabulous appetizer or main dish for a light lunch. If you have a box of puff pastry in the freezer, a tomato tart is an excellent way to use it.

Simple Recipe, Big Flavors

This tart is all about the tomatoes, so be sure to use very ripe, in-season tomatoes. Multicolored heirloom slicing tomatoes are a great option for more visual interest. Grated parmesan, garlic, fresh herbs, and a bit of lemon zest give the cream cheese its fabulous flavor. Parmegiano Reggiano is perfect in this recipe, but feel free to use freshly grated pecorino Romano or Grana Padano in the spread mixture instead.

The optional balsamic reduction adds fantastic flavor to the baked tart, and it's easy to make with one cup of balsamic vinegar, or you can pick it up at the store. Or, before serving, sprinkle the tomatoes with extra grated or shredded cheese, fresh basil, and a dash of flaky sea salt.

What to Serve With a Tomato Tart

Serve your tomato tart as a light lunch with a simple green salad, or serve it along with deviled eggs, chicken or tuna salad on lettuce leaves, a cucumber salad, or a cup of soup.

Recipe Tips

Ensure a crisp bottom crust by partially baking the puff pastry and salting the tomatoes to remove excess juices.
If the cream cheese mixture is too thick to spread, mix in a teaspoon or two of cream or milk.
This recipe used a 17.3-ounce package of puff pastry. Depending on the brand of puff pastry you choose, you may need to adjust the ingredients up or down slightly.
Follow the instructions on your puff pastry package for defrosting. Some brands call for 20 to 30 minutes at room temperature while others require 2 to 3 hours in the refrigerator.

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How to Store Leftover Tomato Tart

Put leftover tomato tart in a covered container or wrap slices in foil. Refrigerate the tart for up to 3 days. If layering slices, separate them with sheets of wax paper or parchment paper.
To reheat, place the tomato tart on a parchment paper-lined baking sheet. Reheat the tart in a 400 F oven for about 10 minutes or until it is hot.
Freezing is not recommended for the tomato tart, as the juicy tomatoes and cream cheese leave the pastry soggy when defrosted.

Recipe Variations

If you're short on time, replace the cream cheese spread mixture with a tub (6 to 7 ounces) of spreadable herb and garlic cheese (such as Boursin) or herbed goat cheese.
Instead of red tomatoes, add a yellow tomato to the mix or use a combination of colorful heirloom tomatoes.
If your tomatoes are very large, add a few sliced cherry tomatoes or small Campari tomatoes to the tart to fill in gaps.
Swap out the fresh chopped basil with freshly chopped oregano leaves, or use a combination of the two herbs.
Add a sprinkle of crushed red chile flakes as a garnish if you like a little heat.

Is A Tomato Tart Served Hot or Cold?

The tomato tart is best enjoyed hot while the puff pastry is flaky and crisp, but it is also delicious warm, at room temperature, or cold, straight from the fridge.

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