Monday, November 21, 2022

Savory Puff Pastry Tomato Tart








It’s the perfect appetizer.   So refreshing and so flavorful you just can’t get enough. Buttery flaky puffed pastry topped with fresh tomatoes on a base of cream cheese and herbs.  I make it as soon as I see my fresh beef steak tomatoes in the garden.  It’s a great brunch and dinner too! It’s so easy to make, you will make it often.


Savory Puffed Pastry Tomato Tart

1 sheet puffed pastry, thawed

1 egg, lightly beaten for egg wash



1/3 cup cream cheese, room temperature

1 clove garlic, minced

1 scallion, finely chopped

1 tablespoon lemon zest



1 large beef steak tomato (or use Roma tomatoes)

½ teaspoon salt

1 cup low-moisture mozzarella, shredded (1 cup)

2 tablespoon extra-virgin olive oil

1 clove garlic, minced

2 tablespoon fresh basil (or 1 tablespoon dried)


Preheat oven to 400 degrees.


In a small bowl add the cream cheese, garlic, scallion, and lemon zest. Mix until smooth and season with a little salt and pepper. Set aside.












Lay the puffed pastry in the center of the baking sheet that has been lined with parchment paper.  Brush the pastry lightly with beaten egg.  

 Fold about 1/2" of the pastry edges over on all four sides. Then brush the edges you just folded with more egg wash.

 Poke the dough uniformly with a fork (not the edges).  Bake until golden brown and crisp, about 7-10 minutes.  The dough may rise more even after poking.  No worries, it will settle once out of the oven.









Transfer to a wire rack to cool.








Slice tomatoes ¼ inch thick and lay out flat on several layers of paper towels to drain.  Sprinkle with salt and let them sit for about 30-45 minutes.  You want them as dry as possible.  








Spread a thin layer of the cream cheese mixture evenly over the cooled puffed pastry.

Blot tomatoes with paper towels to absorb any excess moisture.  Arrange the tomato slices in a shingle style evenly over the cream cheese mixture. 









Whisk the olive oil and garlic together and drizzle over the tomatoes.  Sprinkle a little more mozzarella on top and bake until the shell is a deep golden brown, another 7-10 minutes.










Cool on a wire rack for 5 minutes and then sprinkle with the basil.  Slide the tart onto a cutting board and slice into pieces [a pizza cutter works well for this].








Serve immediately and enjoy!










The cream cheese adds a creamy base to the tart, and also helps prevent the pastry from softening once the tomato topping is added.









Tomatoes can be what you choose.  I love using fresh beef steak tomatoes from my garden or I buy Roma tomatoes at the supermarket. These are the two most flavorful tomatoes and perfect for this tart.









This is a must.  Thaw the puffed pastry overnight in the refrigerator.  If you try to use it frozen it will break. If you thaw it at room temp it can get gummy. 


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