Chill Time:10 mins
Tomato Tart with Puff Pastry is the best dish in summer as we know that tomato has a juicy taste. This recipe is an easy recipe using frozen puff pastry and fresh ripe tomatoes. A generous layer of parmesan-seasoned garlic, herbs, and cream cheese makes a great appetizer or main course for a light lunch. If you have a box of puff pastry in your freezer, tomato tarts are the way to go.
Big FlavorsTomatoes are the leading role in this tart, so please enjoy seasonal ripe tomatoes. Colorful heirloom tomatoes are a great option for visual interest. Grated parmesan cheese, garlic, fresh herbs and a little lemon zest give the cream cheese its wonderful flavor. Parmigiano Reggiano works great in this recipe, but freshly grated pecorino romano or grana his padano can be substituted for his spread mix.
The optional balsamic vinegar adds a nice flavor to the baked tarts and is easy to make with balsamic vinegar. Alternatively, sprinkle tomatoes with extra grated or shredded cheese, fresh basil, and flaky sea salt before serving.
Tomato Tart ingredients
Serve the tomato tart with a simple green salad for a light lunch, or serve it with deviled eggs, chicken or tuna lettuce salad, cucumber salad, or soup. recipe tipsPartially bake the pie crust and salt the tomatoes to remove excess juices and ensure a crisp base.
If the cream cheese mixture is too thick to spread, stir in 1-2 teaspoons of heavy cream or milk.
I used 17.3 ounces of puff pastry for this recipe.
Depending on the brand of pie crust you choose, you may need to adjust the ingredients up or down slightly.
Defrost according to the directions on the pie crust package. Some brands take 20-30 minutes at room temperature, while others take 2-3 hours in the refrigerator.