Cherry Tomato Tart

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4


10 ounces cherry tomatoes, halved
Extra-virgin olive oil to drizzle
1 package slightly thawed puff pastry
4 tablespoons cream cheese
2 egg yolks
1 tablespoon Parmesan, finely grated
2 tablespoons finely chopped fresh chives
Handful fresh basil leaves


Heat oven to 400°F.
Place the cherry tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper.
Roast tomatoes for 20 minutes until softened and they turn sticky.
While the tomatoes are roasting, unroll the pastry and cut into 4 rectangles.
Transfer to a baking sheet.
Prick the middles with a fork leaving a half-inch edge around each rectangle.
Bake for 8 minutes until puffed up and just starting to turn golden.
Gently press the centers of the rectangles down with your fingers or a small spoon, leaving the border raised higher.
In a small mixing bowl, mix the cream cheese, 1 egg yolk, Parmesan and chives, and divide among the tarts.
Top with the tomatoes, then lightly beat the other yolk and brush over the pastry borders.
Bake for 10 to 12 minutes until the pastry is puffed and golden.
Serve drizzled with oil and scattered with fresh basil leaves.

“This recipe makes perfect use of the wonderful vine-ripened tomatoes that are in season.” Chef Rose

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