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!
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!!
If you love savory puff pastry tarts, be sure to check out our Onion Date Jam Tart!
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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!
Ingredient Notes
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.
- Homemade Basil Olive Oil - This is optional, but highly recommended as it adds an extra layer of flavor. The recipe can be found here! You can also use store-bought basil oil.
*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.
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!
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 - 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.
Step 4 - 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.
Step 5 - While the tart is baking, make your Herbed Cream Cheese Spread. Whisk together room temperature cream cheese, sour cream, salt and pepper until well combined.
Step 6 - Fold in chives, parsley and grated garlic. Adjust your seasoning if needed. Cover and place in the fridge until you are ready to serve.
Step 7 - Make the Basil Olive Oil Sauce. This is optional, but highly recommended. The easy and delicious recipe can be found here!
Hint: 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.
Step 8 - Once the puff pastry has cooled, assemble your tart. Spread as much cheese mixture onto the tart shell as you'd like.
Step 9 - Top with your raw tomatoes.
Step 9 - Drizzle with the Basil Oil and top with fresh herbs, flakey sea salt and cracked black pepper. Enjoy!
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
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.
More Savory Recipes
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📖 Recipe
Tomato Basil Puff Pastry Tart
- Total Time: 30 Minutes
- Yield: 9 Pieces
Description
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!
Ingredients
For the Tart
- 1 Sheet (8 ounces) Puff Pastry, thawed
- 1 Egg + 1 Tablespoon Water
- 12 Ounces Cherry Tomatoes
- Basil Olive Oil Sauce
For the Herbed Cream Cheese Spread
- 8 Ounces (227g) Cream Cheese Block, room temp
- ¼ Cup Sour Cream, 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!
-
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.
-
While the tarts are 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. Whisk together softened cream cheese, sour cream, salt and pepper until well combined. Fold in chives, parsley and grated garlic. Adjust your seasoning if needed. Cover and place in the fridge until needed.
- Make Basil Olive Oil Sauce - This is optional, but highly recommended. Recipe can be found here.
- 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.
- Drizzle with Basil Olive Oil Sauce and top with flakey seas salt and cracked black pepper. Enjoy!
Notes
- Store leftovers in an airtight container, in the fridge for up to 3 days.
- Prep Time: 20 Minutes
- Cook Time: 16 to 20 Minutes
Hakima Siddiq says
Made it, but decided to bake the puff pastry for about 10 minutes, then added the herbed cheese and tomatoes, then baked it for another 15-20 minutes. It was soooo good. Devoured in one sitting! Will be making again! 🙂
Lisa says
Hi Hakima, I'm so happy you enjoyed it!! It doesn't last very long in our house either! Thank you for your review and for trying the recipe! ☺️