Tomato Basil Puff Pastry Tart

Name: Tomato Basil Puff Pastry Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 Sheet (8oz) Puff Pastry (thawed); 1 Egg + 1 Tablespoon Water; 12 Ounces Cherry Tomatoes; 8 Ounces (227g) Cream Cheese Block (room temp); 1/4 Cup Sour Cream (you can also use Greek Yogurt or Mayo); 2 Tablespoons Chives (finely chopped); 1 1/2 Tablespoons Parsley (finely chopped); 1 Clove Garlic (grated or finely minced); Zest of 1 Lemon; 1/4 Teaspoon or to taste Sea Salt; 1/4 Teaspoon or to taste Black Pepper

Jump to Recipe Print Recipe

Impress your friends and family with this gorgeous and delicious raw Tomato Basil Puff Pastry Tart! Flaky puff pastry tart is filled with a creamy herbed cream cheese spread, then topped with beautiful ombre cherry tomatoes!

Don't let summer slip by without making this AMAZING tomato tart! There's SO much flavor and the textures are irresistible. My husband and I could not stop eating this tart. Seriously, it's next level!!

Jump to:

Tomato Basil Puff Pastry Tart Ingredients
Tomato Basil Puff Pastry Tart Instructions
💡Tip
Substitutions
Variations
Storage
👩🏻‍🍳 Expert Tips
FAQs
More Savory Recipes
♡ Did you try this recipe?
📖 Recipe

A piece of Tomato Basil Puff Pastry Tart with a bite taken out of it

Tomato Basil Puff Pastry Tart Ingredients

This amazing tart recipe could not be any easier! There are essentially 3 layers; the puff pastry tart shell, the filling and the tomatoes!

Tart Shell

Puff Pastry Sheet - I used Pepperidge Farms' puff pastry.
Egg - An egg wash will be used to help brown the puff pastry.

Herbed Cream Cheese Spread

Cream Cheese - Use full-fat brick of cream cheese for best results.
Sour Cream - Again, use full-fat sour cream for best results. You can also substitute with full-fat Greek Yogurt or Mayo.
Chives - I love the tastes of chive, but you can also use green scallions.
Parsley - Flat leaf parsley or curly parsley will work.
Garlic - Grated garlic adds a punch of flavor.
Lemon Zest - Don't skip this ingredient. Lemon zest adds brightness!
Salt + Pepper

For the Tomotes

Tomatoes - I used Ombre Cherry Tomatoes, but you can use your favorite tomato variety.

*See recipe card for quantities.

Tomato Basil Puff Pastry Tart Instructions

Here are step-by-step photos and instructions on how to make this Puff Pastry Tomato Tart! Please find the detailed instructions in the recipe card at the end of this post.

A sheet of puff pastry rolled out on parchment paper

Step 1. Unfold a sheet of thawed puff pastry and place it on top of a piece of parchment paper. Lightly flour a rolling pin and roll the puff pastry to a 13×9 inch rectangle. It doesn't need to be exact!

Puff pastry on baking sheet with a score edge and fork prick throughout

Step 2. Transfer to a large baking sheet. Using a paring knife, score (without cutting through) a ½ to 1 inch border all the way around the puff pastry sheet. Then randomly pierce the tart with a fork.

Step 3 - While the tart is chilling, preheat the oven to 400ºF (205ºC). Then bake for about 16 to 20 minutes or until the tart is golden brown.

A bowl of whipped cream cheese with chives, parsley, lemon zest and garlic

Ingredients in cream cheese mixture being folded together

Step 4 - While the tart is baking, make your Herbed Cream Cheese Spread. Whisk together room temperature cream cheese and sour cream until well combined. Fold in chives, parsley, lemon zest, grated garlic, salt and pepper. Chill until needed.

💡Tip

If the puff pastry has puffed up too much after it has baked, don't fret! Just gently push the layers down with the back of a spoon, leaving the border puffed.

Golden brown puff pastry with a layer of herbed cream cheese

Step 6 - Once the puff pastry has cooled, assemble your tart. Spread as much cheese mixture onto the tart shell as you'd like.

Golden brown puff pastry with a layer of herbed cream cheese and raw tomatoes

Step 7 - Top with your raw tomatoes.

Step 8 - Drizzle with olive oil, chopped basil and flaky sea salt. Enjoy!

Close up of Tomato Basil Puff Pastry Tart

Substitutions

For the Puff Pastry - You can substitute for pie dough, pizza dough, pita bread or flatbread.
For the Tomatoes - I used ombre cherry tomatoes, however, you can use regular cherry tomatoes, grape tomatoes, heirloom tomatoes or your favorite variety.
For the Herb Cream Cheese Filling - I highly recommend making the filling yourself because it tastes SO good, but if you're in a pinch, feel free to use your favorite store-bought herbed cream cheese spread.
For the Basil Olive Oil - You can substitute with store-bought or other flavored olive oil. You can also use regular extra virgin olive oil or omit it completely.

Variations

Toast - Toast up your favorite bread and top with herbed cream cheese and tomatoes! Add this to your brunch or snack rotation.
Other Toppings - Instead of tomatoes, try Caramelized onions & Bacon, Artichokes & Sun-dried Tomatoes, Sauteed Mushrooms; and so much more!
Make Individual or Mini Tarts - Perfect for parties or get togethers!

Storage

Store leftovers in an airtight container, in the fridge for up to 3 days! I love eating it cold straight out of the fridge.

👩🏻‍🍳 Expert Tips

For best results, use full-fat cream cheese and sour cream.

Thaw your puff pastry in the fridge overnight.

Don't skip freezing the puff pastry before baking. This is to ensure flaky layers.

Always use an egg wash. This will help the puff pastry brown in the oven.

Bake the puff pastry at the lower third of the oven to ensure a crisp bottom shell.

FAQs

Can I make this tart ahead?

Yes, it certainly can! The herbed cream cheese and basil olive oil can be made up to 2 days in advanced. Bake the puff pastry the day you plan on serving it.