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Cherry Tomato Tarts


4 people


50 minutes


Easy Cherry Tomato Tarts with roasted cherry tomatoes and herbed cream cheese on crispy puff pastry, finished with fresh basil leaves. It's one of the best appetizers for summer and is prepared very simply.


– 8 oz (250 g) cherry tomatoes, halved – 1 tablespoon olive oil – 1 pinch salt – 13 oz (375 g) 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

Step 1

Defrost the puff pastry to room temperature.

Step 2

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.

Step 3

Meanwhile, unroll the puff pastry sheet and cut it into four 5x7-inch rectangles. Gently fold the edges of the pastry up about 1 inch and prick the middle with a fork. Transfer each rectangle pastry sheet to a baking tray lined with parchment paper.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve immediately with fresh basil leaves.

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