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    You are in: Home / Recipes / Zurie's Tomato and Cream Cheese Tart Recipe
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    Zurie's Tomato and Cream Cheese Tart

    Zurie's Tomato and Cream Cheese Tart. Photo by Zurie

    1/4 Photos of Zurie's Tomato and Cream Cheese Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Zurie's Note:

    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.

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    Units: US | Metric

    • 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)
    • 1/4 teaspoon black pepper
    • 1 teaspoon hot pepper, finely chopped (no seeds or ribs)
    • 1 tablespoon dried basil
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon garlic, finely chopped
    • 2 tablespoons fresh cream
    • 1 egg
    • 32 plum tomatoes, small (see photo, amount is approx.)
    • 1/2 teaspoon sugar


    1. 1
      Heat oven to 420 deg F/210 deg C (to start with).
    2. 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. 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. 4
      Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
    5. 5
      Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
    6. 6
      Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
    7. 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. 8
      Lovely side dish with fried chicken pieces.

    Ratings & Reviews:

    • on February 15, 2011


      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.

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    Nutritional Facts for Zurie's Tomato and Cream Cheese Tart

    Serving Size: 1 (649 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 648.5
    Calories from Fat 431
    Total Fat 47.9 g
    Saturated Fat 21.9 g
    Cholesterol 146.2 mg
    Sodium 465.8 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 8.2 g
    Sugars 14.8 g
    Protein 12.1 g

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