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Tomato Tart with Basil Sauce Feature photo

Tomato Basil Puff Pastry Tart

Lisa Flinn
Impress your friends and family with this gorgeous and delicious raw Tomato Basil Puff Pastry Tart! Flaky puff pastry tart filled with a creamy herbed cream cheese spread, topped with beautiful ombre cherry tomatoes and finished with a homemade basil olive oil!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Yields 9 Pieces

INGREDIENTS

For the Tart

  • 1 Sheet (8oz) Puff Pastry thawed
  • 1 Egg + 1 Tablespoon Water
  • 12 Ounces Cherry Tomatoes

For the Herbed Cream Cheese Spread

  • 8 Ounces (227g) Cream Cheese Block room temp
  • ¼ Cup Sour Cream (you can also use Greek Yogurt or Mayo)
  • 2 Tablespoons Chives finely chopped
  • 1 ½ Tablespoons Parsley finely chopped
  • 1 Clove Garlic grated or finely minced
  • Zest of 1 Lemon
  • ¼ Teaspoon or to taste Sea Salt
  • ¼ Teaspoon or to taste Black Pepper

Instructions
 

  • Make your Tart Shell  - 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!
    1 Sheet (8oz) Puff Pastry
  • Transfer the puff pastry with the parchment paper onto a 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.
  • Make an egg wash by whisking, 1 egg and 1 tablespoon of water together. Brush the border of the tart, then pop it in the freezer for 15 minutes to firm up.
    1 Egg + 1 Tablespoon Water
  • 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.
  • Make your Herbed Cream Cheese Spread - With an electric hand mixer, whip together softened cream cheese and sour cream until well combined. Fold in chives, parsley, lemon zest, grated garlic, salt and pepper. Adjust your seasoning if needed. Cover and place in the fridge until needed.
    8 Ounces (227g) Cream Cheese Block
    ¼ Cup Sour Cream (you can also use Greek Yogurt or Mayo)
    2 Tablespoons Chives
    1 ½ Tablespoons Parsley
    1 Clove Garlic
    Zest of 1 Lemon
    ¼ Teaspoon or to taste Sea Salt
    ¼ Teaspoon or to taste Black Pepper
  • Assemble the Tart - Once the puff pastry has cooled, assemble your tart. Spread the cream cheese mixture onto the tart shell. Top with your raw tomatoes and drizzle with olive oil, chopped basil and flaky sea salt if desired.
    12 Ounces Cherry Tomatoes

Notes

  • Store leftovers in an airtight container, in the fridge for up to 3 days.
Keyword Ombre Tomato Tart, puff pastry, Puff Pastry Tomato Tart, Raw Tomato Tart, Tomato Puff Pastry Tart
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