Easy Tomato Tart
Published 6/27/2023
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You are going to love this Easy Tomato Tart recipe! It’s made on delicious puff pastry with a cream cheese spread and drizzled with a balsamic glaze. Enjoy!
You’re Going to Love this Easy Tomato Tart
This tomato tart is the best kind of easy appetizer recipe — looks effortlessly fancy, but is quick and simple to whip up! It’s semi-homemade with a store-bought puff pastry crust, and then topped with a short list of simple ingredients that are absolutely delightful. We’ll walk ya through it:
Ingredients – What You Need
This easy tomato tart comes together with a simple list of delicious ingredients:
- Cherry tomatoes
- Red wine vinegar
- Red onion
- Puff Pastry (THIS is the one we used)
- Large egg
- Cream cheese
- Lemon zest
- Lemon juice
- Fresh thyme
- Salt
- Optional topping: balsamic reduction (THIS is the glaze we used!)
try it!
Homemade Puff Pastry
While store-bought puff pastry absolutely works for this asparagus tart recipe, why not jazz things up a bit more and make your own! You’ll love our easy homemade puff pastry recipe.
How to Make a Puff Pastry Tomato Tart
Preheat & Prep Tomatoes
Preheat the oven to 400ºF and spray a baking sheet with cooking spray.
Then, place the sliced tomatoes, red onion, vinegar, and ¼ teaspoon salt in a bowl. Mix and set aside.
Puff Pastry Time
Next, lightly dust a flat counter top with flour and lay out the puff pastry sheet onto the flour. Dust a rolling pin with flour and roll out the puff pastry to a 9×13-inch thin crust. It does not have to be exact, just close!
Then transfer the puff pastry to the baking sheet and carefully fold the edges of the puff pastry in 1-inch, creating a crust for the tart.
Then, take a knife and score along the folded edge of the puff pastry, trying not to cut all the way through to the baking sheet.
Take a fork and poke small holes in the center of the tart so that the middle doesn’t puff during the bake time.
Lastly, brush the puff pastry with an egg wash.
Bake Puff Pastry & Prep Cream Cheese Spread
Place the puff pastry in the oven and bake for 12-15 minutes.
While the crust is baking mix the cream cheese, lemon zest, lemon juice, and fresh thyme into a bowl until creamed and combined.
Remove the crust from the oven and carefully spread the cream cheese mixture in the center of the tart.
Bake for an additional 8-10 minutes.
Remove from the oven and let cool for 5 minutes.
Finish with Tomatoes, Fresh Thyme & Balsamic Glaze
Pour the tomatoes and onion into a sieve and drain excess liquid from the vegetables.
Pro tip: you can also use a slotted spoon to drain the excess liquid.
Evenly spread the tomatoes and onion out over the cream cheese.
Top with fresh thyme and optional balsamic glaze.
Cut & Enjoy
Cut into small square slices for sharing, and ENJOY!!
try it!
Easy Asparagus Tart
If you love this tomato tart, you HAVE to try our easy asparagus tart. It’s absolutely delish!
Got Leftovers?
Whatever you do, don’t throw out your tomato tart! You can totally save it for later. It will be just as delish leftover.
STORAGE
Let the tomato tart cool completely. Then, transfer it into an airtight container or gallon-size size bag. Store in the refrigerator for up to 1-2 days.
HOW TO REHEAT
To reheat, transfer the chilled slices onto a cookie sheet and reheat at 350°F for 5-8 minutes, or until warm.
Tomato Tart
Ingredients
- 2 cups cherry tomatoes, sliced into thirds
- 2 teaspoons red wine vinegar
- ¼ medium red onion, finely sliced
- ½ teaspoon salt, separated
- 1 sheet puff pastry,
- 1 large egg, whisked
- 8 oz. cream cheese, softened
- 1 tablespoons lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon fresh thyme, chopped (+more for garnish)
- Optional topping: balsamic reduction, THIS is the glaze we used
Instructions
- Preheat the oven to 400ºF and spray a baking sheet with cooking spray.
- Then, place the tomatoes, red onion, vinegar, and ¼ teaspoon salt in a bowl. Mix and set aside.
- Next, lightly dust a flat counter top with flour and lay out the puff pastry sheet onto the flour.
- Dust a rolling pin with flour and roll out the puff pastry to a 9×13-inch thin crust. It does not have to be exact, just close!
- Transfer the puff pastry to the baking sheet and carefully fold the edges of the puff pastry in 1-inch, creating a crust for the tart.
- Then, take a knife and score along the folded edge of the puff pastry, trying not to cut all the way through to the baking sheet.
- Take a fork and poke small holes in the center of the tart so that the middle doesn’t puff during the bake time.
- Lastly, brush the puff pastry with an egg wash.
- Place the puff pastry in the oven and bake for 12-15 minutes.
- While the crust is baking mix the cream cheese, lemon zest, lemon juice, and fresh thyme into a bowl until creamed and combined.
- Remove the crust from the oven and carefully spread the cream cheese mixture in the center of the tart.
- Bake for an additional 8-10 minutes.
- Remove from the oven and let cool for 5 minutes.
- Pour the tomatoes and onion into a sieve and drain excess liquid from the vegetables.
- Evenly spread the tomatoes and onion out over the cream cheese.
- Top with fresh thyme and optional balsamic glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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