Tomato Cream Cheese Tart

Tomato tarts are one of those things that look really sophisticated, fancy and French when you make them. They’re delicate, flaky, creamy, zesty and juicy.

If you’ve ever bit into something that so perfectly embodied the perfect bite that made your eyes roll back, than you know what i mean when i say that the first bite of this tart is that. “eyes-rolled-back-good”. i mean it. I honestly feel a little guilty that something this incredibly tasty is only a handful of ingredients and not even something you have to plan to make. It just comes together THAT easily.

The best part of this tart, though is the sweetness of the tomatoes and the tangy cream cheese together. Something truly magical happens to oven roasted tomatoes and this tart layers roasted tomatoes over rich cream cheese and buttery puff pastry. Magical.

One way i love to kick this easy recipe up a notch is by using flavored cream cheeses. There are so many options and depending on my mood i can give this tart a totally upgraded flavor if i’m feeling zesty. My favorite cream cheese to use for these tarts is a chive cream cheese. Mild in flavor but the chives do wonders with the tomatoes. 10/10 recommend.

The best thing i ever started doing, btw was purchasing packages of frozen 5” puff pastry squares and keeping them on hand for quick and easy meals. You will never regret having some of this on hand so stock up!

One thing to note with this recipe is that it’s written for the individual 5” puff pastry squares but if you do not have those on hand or would prefer to make this tart using one large puff pastry sheet, YOU CAN DO THAT! The individual squares just make it easy for entertaining purposes but if you want something rustic and family style, go for a large sheet. You can always cut it up however you prefer. Dont feel limited!

Give this recipe a try. Share your feedback and some love. If you make this recipe and share it on social media, use the hashtag #Hungrilyhomemaderecipe

Total Time: 27 minutes

Yield: 10, 5'“ puff pastry squares

Ingredients:

1. 10, 5'“ puff pastry squares

2. 1 1/4 cups cream cheese (any flavor you like, i love using chive cream cheese)

3. About 4 large ripe red tomatoes or 4 large ripe heirloom tomatoes for a fun twist, sliced into rings

4. 1/4 cup diced chives

5. sea salt to taste

Method:

1. Pre-heat your oven to 400 degrees Fahrenheit

2. Place your frozen puff pastry squares on 2 parchment lined baking sheets and allow to rest from the freezer for 5 minutes

3. Once the puff pastry has thawed, use a knife to score a smaller square inside the sheet. This will create a border for your tart. It’s as simple as running your knife 1 inch into the sheet around the square, making a smaller square inside of the sheet.

4. Evenly spread the cream cheese inside the smaller box of the puff pastry sheet. About 2 tbsp of cream cheese per square.

5. place the rings of tomatoes overtop of the cream cheese, inside the box you scored the border for.

6. sprinkle with sea salt over each puff pastry sheet and place in oven. Bake for 25 minutes or until they puff and crisp up on the outer later and edges.

7. Remove from oven and sprinkle with the chives over each of the puff pastry sheets and enjoy!