Zurie's Tomato and Cream Cheese Tart

Total Time
Prep 20 mins
Cook 40 mins

I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, My Gran's Sour Cream Pastry, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry.

Ingredients Nutrition

  • 8 ounces pastry dough (short or puff or the recipe given in the intro, you might need more or less)
  • 4 ounces cream cheese (125 g)
  • 1 pinch salt (to taste)
  • 2 tablespoons green onions, finely chopped (spring onions)
  • 14 teaspoon black pepper
  • 1 teaspoon hot pepper, finely chopped (no seeds or ribs)
  • 1 tablespoon dried basil
  • 14 teaspoon ground nutmeg
  • 14 teaspoon garlic, finely chopped
  • 2 tablespoons fresh cream
  • 1 egg
  • 32 plum tomatoes, small (see photo, amount is approx.)
  • 12 teaspoon sugar


  1. Heat oven to 420 deg F/210 deg C (to start with).
  2. Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue.
  3. In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth.
  4. Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
  5. Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
  6. Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
  7. Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools.
  8. Lovely side dish with fried chicken pieces.
Most Helpful

5 5

Zurie, this sounds absolutely wonderful. I have rated them as a 5 start without ever having made them yet. I will come back after I have made them to update this review. I am thinking to make them as appetizers for Christmas. I will use the small tart shells, and likely grape tomatoes. I do think I will garnish them with a fresh basil chiffonade just before serving. I can taste them already. Update Feb 15th. I finally got to make this last night. I was making an asparagus tart, so had a sheet of puff pastry left. I had some lovely cherry tomatoes on the vine that I used, & cut it into small squares. It was terrific! I do still want to try this with the small tart shells at some time, but the puff pastry was a really fast and easy way to do this. Thanks for posting this recipe Zurie, you can bet I will be making it again.