Roasted Cherry Tomato Tart
A quick, flavorful tart featuring roasted cherry tomatoes, creamy Boursin cheese, and fresh basil on buttery puff pastry. Perfect as an appetizer, snack, or light main, it’s a crowd-pleaser that’s easy to prepare, fiber-rich, and full of heart-healthy fats.
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.
