Zurie's Tomato and Cream Cheese Tart
photo by Zurie
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).