Easy Cherry Tomato Tart
by Jay Wadams
Possibly the most delicious way to show off sweet summer tomatoes! My simple recipe for Roasted Cherry Tomato tart, with loads of fresh tomatoes, buttery puff pastry, cream cheese and fresh herbs is a real crowd-pleaser. This tart recipe makes a perfect light lunch or easy dinner and is ready in just 25 minutes.
Ingredients
- 300 g roll of ready-rolled all-butter puff pastry or two sheets frozen, defrosted
- 150 g full-fat cream cheese
- 1 egg yolk
- 1 red onion finely diced
- 1-2 garlic cloves crushed
- a few sprigs of fresh thyme leaves only
- 1 Tbsp chopped rosemary leaves
- 1 tsp dried oregano
- 300 g cherry or grape tomatoes halved
- 10 Kalamata olives halved
- 1 Tbsp extra virgin olive oil
- sea or kosher salt and black pepper
for the egg wash:
- 1 egg yolk beaten
to serve:
- a small bunch of fresh basil
optional:
- 2 tsp Balsamic vinegar
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Take the pastry out of the fridge to warm up (or defrost) to just under room temperature. Heat the oven to 220°C / 425°F / Gas 7 and place an oven tray or large baking sheet in the middle of the oven.
- MAKE THE FILLING: In a medium bowl, stir together the cream cheese, onion, garlic, and herbs. Season well with salt and pepper then set aside.
- PREPARE THE BASE: If using ready-rolled puff pastry, unroll it completely on a work surface, then fold it in half so you have two layers. Use a pair of scissors or a sharp knife to cut along the fold. If using frozen pastry, stack two sheets of thawed puff pastry and use a rolling pin to roll out slightly to a rectangle. Transfer the base to a piece of baking or parchment paper. Use the tip of a knife to gently score a 1 cm (.5 in.) border all the way around the edge of the pastry, this will puff up and hold all the filling in.
- ASSEMBLE THE TART: Spread the cream cheese and onion mixture all over the pastry base, remaining inside the border. Arrange the tomatoes and olives on top, drizzle with a little olive oil and season again with salt and pepper. Brush the beaten egg over the edges of the dough.
- BAKE THE TART: Carefully remove the hot oven tray or baking sheet from the oven and slide the parchment paper and tart onto it. Return to the oven and bake for 25 minutes, until the pastry is puffed and dark golden.
- SLICE AND SERVE: Allow to cool slightly, then scatter with fresh basil leaves and serve. Cut the tart into larger pieces or smaller serving squares for a party. If you like, you can drizzle over a little good quality Balsamic vinegar.
Notes
- It is important to pre-heat the baking sheet or oven tray as this will ensure a crisp base.
- If you are unsure if your oven temperature runs hot or cold, use the colour of the pastry as a visual guide. It should be puffed and a lovely dark golden brown.
- You can make your own homemade pastry for this recipe, but in the heat of summer when tomatoes are at their best, I am more likely to use a high-quality store-bought pastry instead.
Nutrition
Serving: 1slice | Calories: 648kcal | Carbohydrates: 43g | Protein: 10g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 135mg | Sodium: 475mg | Potassium: 323mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1076IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 3mg