Zurie's Tomato and Cream Cheese Tart

Recipe by Zurie


  • 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
  • 32
    plum tomatoes, small (see photo, amount is approx.)
  • 12
    teaspoon sugar


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