Impressive tart that's tangy, juicy, and fresh with a flaky, buttery, crispy crust. Great way to use in-season tomatoes and so very quick-and-easy to make.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
440 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C. Line a baking sheet with parchment paper.
Step 2
Unfold pastry sheet on a lightly-floured work surface. Gently roll out the dough with a rolling pin to a flat 10x10-inch square. Cut into 4 equal squares for the tarts. Using a sharp knife, score a line about 1/2 inch from all edges to create a border on each tart. Be careful to not cut all the way through. Use a fork to generously prick the center of the tarts all over.
Step 3
Set tarts onto the baking sheet, and bake for 13 minutes.
Step 4
Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside.
Step 5
Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart. Cut garlic-herb cheese into 4 equal wedges, and spread onto the middle of each tart, leaving the edges clear. Arrange tomatoes cut side up on top of the cheese in a single layer, and brush the tart borders with beaten egg.
Step 6
Return tarts to the oven and bake until tart borders are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Sprinkle with basil. If desired, season again with salt and pepper.
Step 7
Best served warm, although serving at room temperature is fine.
Ingredients
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 large egg, beaten
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®), softened
½ (17.3 ounce) package frozen puff pastry, thawed
15 multi-colored cherry tomatoes, halved, or more to taste
