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Cherry Tomato Tarts Recipe
Cherry tomato tarts are an easy yet healthy recipe made from roasted cherry tomatoes, chive cream cheese, and a sheet of ready-made puff pastry.
The juicy cherry tomatoes are gently roasted to have a tart and sour taste. It goes perfectly well with the creamy herbed cheese filling and the crispy, flakey puff pastry. This is exactly what summer tastes like!
Why This Recipe Works?
This recipe requires only a few ingredients that you may easily obtain from local grocery stores. Making these cherry tomato tarts with a ready-made puff pastry sheet makes everything easier and quicker.
These tarts taste refreshing and creamy with all the healthy ingredients which makes them the best appetizer in summer that everyone enjoys.
This recipe is freezer-friendly. You may make them ahead of time and store them in the refrigerator or freezer. Reheat them in the toaster oven at 356°F (180°C) for 5 to 8 minutes until hot and crispy again.
Ingredients For Cherry Tomato Tarts
This mouthwatering dish calls for these ingredients:
- Cherry tomatoes
- Olive oil
- Salt
- Ready-made all-butter puff pastry
- Cream cheese
- Egg yolks
- Grated parmesan cheese
- Fresh chives
- Fresh basil leaves
Cherry tomatoes are slightly sweet and sour which make the best tomato tarts in my opinion. However, using any other variety of tomatoes will also work for this recipe.
The herbed cream cheese filling will also be good with a dry herb seasoning, such as Italian seasoning.
How To Make Cherry Tomato Tarts?
This easy recipe will make a delightful appetizer that no one can resist.
First, defrost the puff pastry to room temperature.
Meanwhile, roast the cherry tomatoes until soft with olive oil drizzled on top and salt for seasoning.
Unroll the puff pastry sheet and cut it into four 5×7-inch rectangles. Gently fold the edges of the pastry up about 1 inch and prick the middle with a fork. Bake for 10 minutes until puffy and light brown.
Prepare the cream cheese filling by combining cream cheese, one egg yolk, grated parmesan cheese, and chopped chives in a bowl. Keep whisking until creamy and smooth.
Top the baked puff pastry with cream cheese filling and roasted cherry tomatoes. Brush the borders of each puff pastry with egg yolk wash and bake for 10 to 12 minutes or until golden brown. Serve immediately with fresh basil leaves.
Baking Tips
For the best result, here are some tips:
- Thaw the frozen puff pastry to room temperature before using.
- Prick the center of the puff pastry with a fork before baking. It helps to prevent it from puffing up too much in the middle once baked.
- To make a creamy, smooth cheese filling, you should soften the cream cheese to room temperature before mixing it with the other ingredients.
- Brush the egg yolk on top of the puffs for a glistening appearance.
Frequently Asked Questions
What are other cheese options for cherry tomato tarts?
The savory tart filling is good with a variety of cheese; such as cream cheese, good-quality ricotta cheese, and feta cheese.
How to store cherry tomato tarts?
Let the cherry tomato tarts cool down completely and store them in an airtight container. Keep them in the refrigerator for up to 3 days.
How Many Calories Per Serving?
This recipe has 256 calories per serving.
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Cherry Tomato Tarts
Ingredients
- 8 oz (250 grams) cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 pinch salt
- 13 oz (400 grams) ready-rolled all-butter puff pastry
- 4 tablespoons cream cheese
- 2 egg yolks (divided)
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- Handful fresh basil leaves
Instructions
- Defrost the puff pastry to room temperature.
- Preheat the oven to 400°F (200°C). Evenly distribute cherry tomatoes on a baking tray lined with parchment paper, drizzle with olive oil, and season with salt. Roast the cherry tomatoes for 15 minutes until softened.
- Meanwhile, unroll the puff pastry sheet and cut it into four 5x7-inch (12 x 18cm) rectangles. Gently fold the edges of the pastry up about 1 inch (2.5cm) and prick the middle with a fork. Transfer each rectangle pastry sheet to a baking tray lined with parchment paper.
- Bake the pastry sheets for 10 minutes until lightly browned and puffed up. Remove the baking tray from the oven. Press down the center of each pastry with a spoon or fork, and leave the border raised high.
- Prepare the filling by combining cream cheese, one egg yolk, grated parmesan cheese, and chopped chives in a bowl. Keep whisking until the mixture becomes smooth and creamy.
- Divide the filling into each pastry and smooth it out with the back of a spoon. Then, top with roasted cherry tomatoes and egg wash the borders of each pastry with another whisked egg yolk. Bake for 10 to 12 minutes until golden brown.
- Serve immediately with fresh basil leaves.
Notes
- Thaw the frozen ready-rolled puff pastry to room temperature before using.
- Prick the center of the puff pastry with a fork before baking. It helps to prevent it from puffing up too much in the middle.
- To make a creamy, smooth cheese filling, you should soften the cream cheese to room temperature before mixing it with the other ingredients.
- Brush the egg yolk on top of the puffs for a glistening appearance.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This will be perfect for our Christmas Eve gathering. Can’t wait to try it.
😊👍
They sound so delicious. Keep well, Diane
Thanks Diane.