Can I make this tart ahead?

Yes, it certainly can! The u003cstrongu003eherbed cream cheeseu003c/strongu003e and u003cstrongu003ebasil olive oilu003c/strongu003e can be made up to 2 days in advanced. Bake the puff pastry the day you plan on serving it.

Tomato Basil Puff Pastry Tart

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
1/4 Cup Sour Cream, 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

Cook Mode Press to prevent your screen from going dark!

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 1/2 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