Or complete the full recipe and warm in a 375F oven for 5-6 minutes before serving.15 minutes before serving, add the tomatoes and bake another 12-15 minutes. Follow all the instructions up to and including sprinkling the cheese over the baked crust.The tart is best served warm. Here are two options to make the tomato tart recipe ahead:.Just before serving, try drizzling the cherry tomato tart with good quality extra virgin olive oil or balsamic glaze.Great options are fresh thyme, parsley, chives, basil, oregano, dill or tarragon. Use the herbs you like best or have on hand.Instead of cheese, spread a layer of pesto on the puff pastry, then top with the tomatoes before baking.Add caramelized onions instead if you like.
#Cherry tart with puff pastry free
Try heirloom or beef steak tomatoes, sliced – fantastic in peak tomato season.Remove the crust from the oven and carefully spread the cream cheese mixture in the center of the tart. While the crust is baking mix the cream cheese, lemon zest, lemon juice, and fresh thyme into a bowl until creamed and combined. Mix grape and cherry tomatoes or use multicolored fresh tomatoes. Place the puff pastry in the oven and bake for 12-15 minutes.
Here are some wonderful variations and substitutions to try. To be honest, frozen puff pastry is excellent and low effort so I don’t bother making my own. Here is recipe for homemade puff pastry to you’re feeling ambitious. The tomato tart is best served warm, but it’s also good at room temperature. It also makes a lovely addition to a buffet table. Sprinkle some fresh basil or parsley on top before serving and you’re good to go.Īnother option is to serve it for lunch or brunch with a root vegetable soup with barley, a party salad with grilled Vegetables and quinoa or a citrus salad. My preference is to serve the tart as an appetizer on a cutting board at a relaxed get-together. You will see that a tomato tart recipe is a perfect way to celebrate fabulous summer tomatoes. I tweaked the seasonings and fixed a common reader complaint of a soggy crust. This recipe is adapted from Big Oven, Italian Dish and The Pioneer Woman. With a few simple tips, it’s really easy to work with and the results are buttery, flaky, crispy deliciousness. It’s hard not to like almost any recipe made with frozen puff pastry. But it still works beautifully when they’re not due to the vinaigrette dressing that brightens them with herbs, garlic and capers. When tomatoes are at their peak, the tart is amazing.
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