This Roasted Cherry Tomato Tart combines sweet, caramelized cherry tomatoes with creamy herbed cheese on a crisp puff pastry base.
Rich in plant-based protein from the cheese and heart-healthy fats from olive oil, it’s naturally fiber-filled and lightly satisfying.
Quick to prepare yet elegant, it’s perfect for everyday meals, appetizers, or meal prep that feels indulgent but wholesome.
Roasted Cherry Tomato Tart
Equipment
- 2 baking sheets
- Parchment paper or silicone baking mats
- Knife
- Fork
- Small bowl (for egg wash)
- Whisk or fork (for egg wash)
- Oven
Ingredients
- 3 cups cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 14 ounces frozen puff pastry thawed
- 1 egg
- 1 teaspoon water for egg wash
- 5.2 ounces Boursin cheese garlic & fine herbs
- 2 tablespoons fresh basil chiffonade (more for garnish)
Instructions
- Prepare Puff Pastry for Baking: Before starting, ensure your puff pastry is completely thawed according to the package instructions. Preheating the oven to 400°F (200°C) is essential, as this high temperature allows both the puff pastry and tomatoes to cook evenly and develop a beautiful caramelized finish. Have your baking sheets lined with parchment paper or silicone mats for effortless cleanup and to prevent sticking.
- Roast Cherry Tomatoes: Place 3 cups of cherry tomatoes on one of the prepared baking sheets. Drizzle with 1 tablespoon extra-virgin olive oil and 1 tablespoon balsamic vinegar, then sprinkle the 2 minced garlic cloves evenly over the tomatoes. Gently toss until each tomato is coated. Roast in the preheated oven for 30–40 minutes, stirring once halfway through. The tomatoes should become tender, slightly shriveled, and richly caramelized, which intensifies their natural sweetness.
- Prepare Puff Pastry Base: While the tomatoes are roasting, lay your thawed 14 ounces of puff pastry on the second lined baking sheet. Roll or gently stretch it into a rectangle roughly 10×15 inches, ensuring an even thickness. With a sharp knife, lightly score a ½-inch border around the edges without cutting all the way through. This border will help the edges rise and puff beautifully. Using a fork, prick holes inside the scored border to prevent the center from puffing excessively.
- Apply Egg Wash for Golden Edges: In a small bowl, whisk together 1 egg and 1 teaspoon water to create an egg wash. Using a pastry brush, carefully brush the egg wash onto the puff pastry edges only, avoiding the center. This ensures a golden, glossy finish along the tart’s border while keeping the center ready to hold the cheese and tomatoes.
- Partially Bake the Pastry: Place the prepared puff pastry in the oven on a rack separate from the tomatoes. Bake for 15 minutes or until the edges turn lightly golden but the center remains soft and slightly deflated. You want the pastry to be firm enough to support the toppings without fully crisping, as it will finish baking after the cheese and tomatoes are added.
- Crumble the Boursin Cheese: Once the pastry has partially baked and slightly deflated, remove it from the oven. Take 5.2 ounces of Boursin cheese (garlic & fine herbs) and crumble it evenly over the center inside the scored border. Avoid spreading the cheese with a knife, as this can disturb the delicate layers of puff pastry. The cheese will melt under the roasted tomatoes, creating a creamy, flavorful base.
- Add Roasted Cherry Tomatoes: By this point, the cherry tomatoes should be perfectly roasted. Use a spatula or tongs to transfer the tomatoes evenly over the crumbled cheese, distributing them so each bite will have both cheese and tomato. The combination of tangy balsamic, sweet roasted tomato, and herbed cheese creates a rich, balanced flavor profile.
- Bake the Tart to Perfection: Return the tart to the oven and bake for an additional 10–15 minutes, or until the edges are a deep golden brown and the center is fully set. The cheese will have melted into a luscious layer beneath the tomatoes, while the puff pastry remains crisp and flaky around the edges.
- Add Fresh Basil and Optional Glaze: Remove the tart from the oven and allow it to cool for 2–3 minutes. Sprinkle 2 tablespoons of chiffonade-cut fresh basil over the top for a bright, aromatic finish. If desired, drizzle lightly with a balsamic glaze or reduction to add a touch of tangy sweetness and visual appeal.
- Slice and Serve: Using a sharp knife, cut the tart into 12 equal pieces. Serve immediately while the pastry is crisp and the cheese is warm and melty. This tart can be enjoyed as an appetizer, snack, side, or even a light main course. Its combination of protein-rich cheese, fiber from tomatoes, and healthy fats from olive oil makes it both indulgent and nourishing.
Notes
- Puff Pastry Choice: For best flavor, use puff pastry made with real butter, such as Dufour brand. Other brands may contain hydrogenated oils or trans fats, which affect taste and texture.
- Thawing Tip: Always thaw frozen puff pastry according to package instructions and keep it cold until ready to roll to prevent tearing.
- Cheese Alternatives: Boursin cheese adds a creamy, herbed flavor, but you can substitute with a mix of ricotta or mascarpone blended with garlic and fresh herbs.
- Tomato Selection: Small, sweet cherry tomatoes work best. If larger tomatoes are used, halve them for even roasting.
- Serving Ideas: This tart is versatile—perfect for brunch, lunch, appetizer, or even a light dinner when paired with a salad.
Chef’s Secrets for Perfect Tart
The secret to a perfectly crisp yet tender tart lies in layering and timing.
Partially baking the puff pastry ensures it will puff evenly without becoming soggy under the cheese and tomatoes.
Crumbling the cheese instead of spreading it preserves the delicate layers.
Roasting the tomatoes separately allows their natural sugars to caramelize, creating depth of flavor.
Finally, a light brush of egg wash on the edges ensures a beautiful golden finish every time.
Fresh basil added just before serving brightens the flavors and balances the richness of the cheese.
Serving Suggestions for Maximum Enjoyment
This tart is a showstopper on any table.
Serve it warm or at room temperature, paired with a crisp green salad or lightly dressed arugula for a refreshing contrast.
For brunch, slice and serve with avocado toast or poached eggs.
For an appetizer, cut into smaller squares and drizzle lightly with balsamic glaze or reduction.
Its combination of roasted tomatoes, creamy cheese, and flaky pastry makes it satisfying and elegant without needing heavy sides.
Storage Tips to Keep Fresh
To store leftovers, place slices in an airtight container in the refrigerator for 3–5 days.
The tart can be enjoyed cold or gently reheated in the oven at 350°F (175°C) for 10–15 minutes until warmed through and the pastry is crisp again.
Avoid microwaving, as it can make the puff pastry soggy.
If freezing, wrap the tart tightly in plastic wrap and foil, and thaw overnight in the fridge before reheating in the oven.
Frequently Asked Questions
1. Can I use homemade puff pastry?
Absolutely! Homemade puff pastry will work beautifully and adds a buttery, fresh flavor.
Just ensure it’s rolled to a similar size and thickness (about 10×15 inches) for even baking.
2. Can I use other cheeses instead of Boursin?
Yes, soft cheeses like ricotta, mascarpone, or cream cheese blended with herbs and garlic make excellent alternatives.
Avoid spreading too much, as it can affect the pastry’s flakiness.
3. Can I prepare this tart ahead of time?
You can roast the tomatoes and partially bake the puff pastry ahead.
Assemble just before serving, then bake for the final 10–15 minutes to enjoy fresh, crisp pastry.
4. How do I prevent the pastry from becoming soggy?
Partially baking the pastry before adding cheese and tomatoes prevents sogginess.
Pricking the center with a fork and not spreading cheese helps maintain crisp layers.
5. Can I make this tart gluten-free?
Yes! Use a gluten-free puff pastry and follow the same method.
Keep in mind that texture may differ slightly, but the tart will still be delicious and flavorful.
