cherry tomato tart

This Cherry Tomato Tart is one of my favorite recipes on my site, and a recipe that my little brother and husband Pete always request for their birthdays. The flavors are SO delicious!

Bursting Cherry Tomato Tart

standard pie crust (blind

oz cream cheese (at room temperature)

scallions (sliced)

heavy cream

oz goat cheese (at room temperature)

thyme leaves

cherry tomatoes

olive oil

bread crumbs

tbsp butter

salt and pepper

If you don’t know how to blind bake a pie crust/tart shell (that just means it’s prebaked), see my video here.

Preheat the oven to 350 degrees F.

Stir to combine the cream cheese, scallions, heavy cream, goat cheese, and thyme leaves. Season to taste with salt and pepper. Spread this cream cheese mixture evenly over the blind baked tart shell.

Plop the cherry tomatoes on top of the cream cheese and spread them out evenly. You want to make sure to cram as many cherry tomatoes as possible and make sure they’re snug and tight, and close together.

Brush the tops of the tomatoes with olive oil and sprinkle with salt and pepper. Bake the tart for 40 minutes.

Remove the tart from the oven. Mix together the Italian bread crumbs and melted butter, and sprinkle it evenly over the top of the tart. Bake the tart for 20 more minutes, then it’s ready to eat. Enjoy!

Balsamic roasted cherry tomatoes and fresh basil sit on top of Boursin cheese and puff pastry. This easy recipe makes an impressive appetizer, snack, side, or main dish for the summer!

Roasted Cherry Tomato Tart

extra virgin olive oil

balsamic vinegar

garlic (minced)

puff pastry

egg water

Boursin cheese (garlic and fine herbs variety)

basil chiffonade (more to taste)

Before starting the recipe, make sure you thaw the puff pastry according to package instructions. Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper or a silicone mat. Spread the cherry tomatoes on it, and toss them with the olive oil, balsamic, and garlic. Bake for 30 to 40 minutes until they are tender and caramelized while you prepare the rest of the recipe.

Line another baking sheet with parchment paper or a silicone mat. Roll out/form the puff pastry into a rectangle on top of the lined baking sheet. Use a knife to score a border 1/2-inch in from the sides. Be careful not to actually slice through the pastry; you just want the indentation of a border. Then, take a fork and prick holes all over the area inside the border. If desired, whisk an egg with 1 teaspoon water and brush the egg wash over the edges (but not over the area inside the border). This will help the border puff up and develop a nice glaze in the oven.

Put the pastry in the oven, on a different rack than the tomatoes, and bake for 15 minutes until the edges are lightly browned but the pastry is not fully baked through. You will know that the pastry is not baked through if it is puffed up but quickly deflates after removing it from the oven.

Once the pastry deflates, crumble the Boursin cheese over the area inside the edges. Be careful to only crumble, not spread, the cheese because spreading it will cause the pastry to flake apart. The cheese crumbles will melt and spread out under the tomatoes during baking. By this point, the tomatoes should hopefully be finished roasting. Once they&#39;re finished, scatter them over the Boursin crumbles.

Return the tart back to the oven. Bake for 10 to 15 more minutes until the edges are a darker brown and the center is baked through and no longer so inflated.

Remove the tart from the oven. Sprinkle with the basil chiffonade before serving. If desired, drizzle with balsamic glaze/reduction.

Cut the tart into 12 pieces. Serve and enjoy!