This easy to make Tomato Puff Pastry Tart is an ideal appetiser, easy lunch or dinner served with a green salad. It features a delicious, flaky, puff pastry base that is topped with a flavoursome cream cheese mixture, fresh tomatoes and basil. This Tomato Tart looks impressive and makes good use of quality produce.
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Why we love this recipe:
One of my favourite staple ingredients to have on hand is puff pastry. Delicious in both sweet and savoury preparations, it makes for easy entertaining, and the options and ways in which to use it are endless.
My Tomato Puff Pastry Tart is elegant, yet easy to prepare.
It is ideal for:
- An easy, light lunch or dinner – serve with a green salad on the side for a complete meal.
- An appetiser – simply cut into pieces.
- When you’re after a full of flavour recipe that doesn’t use too many ingredients.
- Accompanying a bowl of soup.
- Entertaining – you can easily multiply the quantities to feed a crowd!
We have used Perino Tomatoes in this recipe for the high-quality, great flavour and texture. As well as being fantastic as a topping to our Tomato Puff Pastry Tart, they make an ideal snack.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Perino Tomatoes – these are small, grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour make them ideal for use as a topping to our Tomato Puff Pastry Tart. You can purchase Perino Tomatoes at your local Coles Supermarket.
Puff pastry – we use frozen shop bought butter puff pastry for this recipe.
Fresh basil – adds great colour to the dish and complements the flavour of the tomatoes.
Cream cheese – adds a creamy base to the tart, and also helps prevent the pastry from softening once the tomato topping is added.
Garlic and Spring onion/Scallion – a small clove of minced garlic and a little spring onion adds lovely flavour to the finished dish.
Lemon zest – adds brightness and a slight tang, and helps to flavour the cream cheese.
Egg – we brush the pastry with egg wash to give it a nice golden colour and shine.
Sea salt and freshly ground black pepper – it is important to properly season the tomato tart to your liking. For the best flavour, my preference is for sea salt flakes and freshly ground black pepper.
Step by step instructions:
You’ll need to start by pre-heating your oven and preparing your baking tray.
- Cut your sheet of pastry in half so you have two tart bases.
- Brush the edges of the pastry with beaten egg. Fold the edges over approximately 1cm to form a border.
- Brush the edges again with beaten egg.
- Score the inside of the pastry thoroughly with a fork.
- Bake for 5-7 minutes.
- Meanwhile, add the cream cheese to a small bowl along with the garlic, spring onion, lemon zest and season with salt and pepper.
- Mix the cream cheese mixture until smooth.
- Gently top the partially cooked pastry bases with the cream cheese mixture and spread it evenly. Return the pastry to the oven. Bake for a further 5-7 minutes.
- Slice your tomatoes lengthways into three pieces. Finely chop your basil.
- Remove the pastry from the oven when it is cooked through and golden.
- Top the pastry with the tomato slices, overlapping slightly. Garnish with the basil.
- Serve immediately and enjoy!
Tips for success and FAQs:
When a dish contains such few ingredients, it is imperative to use the best quality produce available, for the optimal flavour.
Ensure whilst you are working with your puff pastry that it remains cold. This will give you the best flaky pastry once baked. Return your uncooked pastry to the fridge to chill if it is becoming too soft.
I have used Perino Tomatoes. They have a firm flesh and naturally sweet flavour.
We recommend preparing the Tomato Puff Pastry Tart just prior to serving. However, you can prepare your cream cheese topping and cut the pastry in advance.
More delicious recipes for you to try:
We love to use tomatoes in many preparations. These are some more of our favourite recipes:
- Fresh Tomato Salsa
- Roasted Cherry Tomato Caprese Salad
- Caprese Bread Tartlets
- Marinated Tomato Salad
- Caprese Pasta Salad
- Whipped Ricotta with Tomatoes
Our easy to prepare Tomato Puff Pastry Tart is vibrant in both colour and flavour. The flaky texture of the puff pastry is perfectly complemented by the cream cheese and delicious tomatoes. Be sure to let me know in the comments below when you have tried this tasty recipe!
Tomato Puff Pastry Tart
For the Tart Base:
- 1 sheet puff pastry See Note 1
- 1 egg – beaten
- 1/3 cup cream cheese – at room temperature
- 1 clove garlic – minced
- 1 spring onion/scallion – finely chopped
- 1 tsp lemon zest
- sea salt and freshly ground black pepper – to taste
For the Tomato Topping:
- 1 cup (200 g) Perino Grape Tomatoes See Note 2
- 2 tbsp basil – finely sliced into strips See Note 3
- sea salt and freshly ground black pepper – to taste See Note 4
- Preheat oven to 220 degrees C (425 F).Line a baking tray with baking paper.
- Cut your sheet of pastry in half so you have two tart bases.
- Brush the edges of the pastry with beaten egg. Fold the edges over approximately 1 cm (1/2 inch) to form a border. Brush the edges again with beaten egg.
- Score the inside of the pastry thoroughly with a fork. Bake for 5-7 minutes. Remove the pastry bases from the oven and lower the temperature to 200 degrees C (390 F).
- Meanwhile, add the cream cheese to a small bowl along with the garlic, spring onion, lemon zest and season with salt and pepper. Mix the cream cheese mixture until smooth.
- Gently top the partially cooked pastry bases with the cream cheese mixture and spread it evenly. Return the pastry to the oven. Bake for a further 5-7 minutes, or until cooked through.
- Slice your tomatoes lengthways into three pieces.
- Finely slice your basil into strips.
- Remove the pastry from the oven when it is cooked through and the edges are golden.
- Top the pastry with the tomato slices, overlapping slightly. Garnish with the basil. Serve immediately and enjoy!
- My puff pastry sheet measured 24 cm X 24 cm (9 1/2″) square. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator until ready to use. It must remain chilled.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- Please note, the nutritional information is based on one tart. It does not include what the tart is served with. The nutritional information is an estimate only.