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Two tomato tarts sitting on baking paper, surrounded by some tomato and basil slices.

Tomato Puff Pastry Tart

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.
Course Dinner, Lunch, Starter
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 tarts
Calories 854kcal
Author Alexandra


For the Tart Base:

  • 1 sheet puff pastry See Note 1
  • 1 egg - beaten
  • cup cream cheese - at room temperature
  • 1 clove garlic - minced
  • 1 spring onion/scallion - finely chopped
  • 1 teaspoon 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 tablespoon 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 (½ 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!


  1. My puff pastry sheet measured 24 cm X 24 cm (9 ½″) 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.
  2. I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
  3. 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.
  4. Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
  5. 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.


Calories: 854kcal | Carbohydrates: 61g | Protein: 15g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 463mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Calcium: 81mg | Iron: 4mg