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.

Tomato Puff Pastry Tart

puff pastry (See Note 1)

cream cheese -

garlic

lemon

sea salt and freshly ground black pepper – to taste

(200 g) Perino Grape Tomatoes (See Note 2)

basil

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!

Tomato Tartlets with Puff Pastry are a flaky, cheesy appetizer, brunch treat, or snack made in just 30 minutes. Each bite is a medley of flaky puff pastry, creamy ricotta, Italian herbs, and juicy tomatoes. Make individual tartlets or one large tart to be sliced and shared at your next party.

Tomato Tartlets with Puff Pastry

8.5 oz sheet puff pastry

¾ cup whole milk ricotta cheese (8 oz)

Parmigiano-Reggiano (4 oz)

tsp salt

tsp black pepper

basil (minced, plus more whole leaves

garlic powder

oregano

½ lb mini heirloom tomatoes

olive oil

Heat oven and prepare puff pastry - Preheat the oven to 425°F and line a sheet pan with parchment paper. Place puff pastry on a cutting board and slice into 9 even pieces. Use a knife to slice rectangles inside of each piece, creating roughly a quarter inch perimeter.

Make ricotta mixture and egg wash - In a bowl, combine ricotta, parmigiano-reggiano, salt, pepper, basil, garlic powder, and oregano. Whisk an egg in a small bowl and set aside to use as egg wash after assembly.

Assemble tartlets - Place the puff pastry rectangles on the baking sheet 1 inch apart. Spoon and spread roughly 1½ tablespoons of the cheese mixture in the middle rectangle of each puff pastry. Top each piece with sliced tomatoes, brush the tomatoes with olive oil, and brush the edges of each puff pastry rectangle with egg wash.

Bake - Place in the oven and bake for 20 minutes until the pastry is golden, turning the baking sheet halfway through. Remove from the oven and cool on a wire rack. Top with fresh basil, flaky sea salt, and freshly ground pepper and serve.

https://content.jwplatform.com/videos/NQgTFHNA.mp4

Tomato Tartlets with Puff Pastry are a flaky, cheesy appetizer, brunch treat, or snack made in just 30 minutes. Each bite is a medley of flaky puff pastry, creamy ricotta, Italian herbs, and juicy tomatoes. Make individual tartlets or one large tart to be sliced and shared at your next party.

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

cherry tomatoes

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!