Puff Pastry Tomato Tart

I hope y’all are enjoying your fill of summer’s most beautiful jewels, the heirloom tomato. As an obsessed tomato gardener, I grow more than is sensible for one person to take care of, but I can’t help it.
The summer tomato is my spirit animal, and nothing makes me happier in the garden than peeking under the tomato leaf canopy, looking for these juicy orbs of tangy goodness.

I have an extra soft spot for cherry tomatoes. To me, they’re summer candy: sweet, tangy, and irresistible. They’re perfect for fresh eating, but they’re wonderful for cooking, too.

Whether in a tangy marinara sauce, an amazingly intense homemade tomato paste — srsly, it’s the best with cherry tomatoes — or this delightful, savory puff pastry tomato tart, cherry tomatoes make every summer meal special.

This tomato tart is a weeknight-easy version of the southern classic, tomato corn pie. But instead of dealing with a homemade pie crust, puff pastry steps in almost effortlessly. Schmeared with pesto, and topped with summer fresh corn and tomatoes — plus an entire ball of burrata — the puff pastry makes a lovely, tender but sturdy crust for this tart.

Puff Pastry Tomato Tart
Cook Time: 30
Total Time: 30

Ingredients

• 1– 8.65oz Sheet Puff Pastry, Thawed
• 2oz (1/4 Cup) Feta Cheese
• 2oz (1/4 Cup)Cream Cheese, at room temperature
• 1–2 Teaspoons Minced Garlic, more or less depending on your preference
• 1/4 Teaspoon Fresh Black Pepper
• 2 Tablespoons Fresh Herbs, I used Basil and Parsley
• 3 Tablespoons Freshly Grated Parmesan Cheese 
• 8 Campari Tomatoes is using another variety be prepared to use more or less depending on the size of tomatoes

Instructions

1. Thaw your puff pastry by setting it in the fridge for a few hours or on the counter for 30-45 minutes. Set cream cheese out to come to room temperature as well.
2. Line a baking sheet with two layers of paper towels, then slice the tomatoes about 1/4 inch thick. Lay tomatoes in an even layer on top of the paper towels, sprinkle a little salt on top then place two more layers of paper towels on top. Allow the tomatoes to sit for 25-35 minute. Flip the tomatoes over and sprinkle a little more salt and add two new layers of fresh paper towels on top and let them sit for an additional 25 minutes.
3. When puff pastry has thawed you will roll it out, on a clean surface, or Silpat work surface sprinkle a little flour then place puff pastry sheet and roll out to a 10″ x 12″ rectangle. I will bake the tart on a Silpat lined baking sheet so I just go ahead and roll it out on the same liner.
4. Using a knife, not a serrated knife, “score” a 1/4″-1/2″ border being careful not to full slice thru the puff pastry. Next, use a fork to prick the whole center of the puff pastry numerous times. Gently transfer the pastry to a parchment or Silpat lined baking sheet.
5. Place the baking tray in the fridge for at least 20 minutes up to a few hours before baking. Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes.
6. While the pastry is par-baking make the spread. In a large bowl or bowl of an electric stand mixer beat the cream cheese, feta cheese, pepper, garlic, and fresh herbs together for a few minutes until a spread is formed.*
7. When the crust has par-baked spoon the feta spread in chunks on top of the pastry, the center may have puffed up, if so gently press it down. Using an offset spatula/ palette knife spread the filling into an even layer gently, avoiding pulling on the puff pastry.
8. Cover the spread with the tomatoes, creating an even single layer. Sprinkle parmesan cheese on top, if desired. Place back into the oven and bake for an additional 15-19 minutes, you want it to be golden brown. Let the tart cool for 10-20 minutes before attempting to slice it, I use a pizza slicer. Best served immediately. 

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