Cherry tomato, cream cheese & basil tart

January 11 2015
by emma

The flavours of summer right here in this gorgeously cheesy, tomato & basil tart.  I whipped up a quick, fragrant and rustic pesto to have with this and it was perfect for a light lunch.

tomato cheese tart

rustic basil pesto tomato cheese tart

tomato cheese tart

tomato cheese tart

tomato cheese tart
tomato cheese tart

tomato cheese tart
Recipe for cherry tomato basil galette:

20g pine nuts, toasted
Handful fresh basil, chopped
10mls lemon juice
Extra virgin olive oil
Freshly ground sea salt and black pepper

1 sheet store-bought, reduced fat puff pastry
120g herb & garlic cream cheese, at room temperature
400g coloured cherry tomatoes, halved
30g Parmesan cheese, shaved
Olive or grapeseed oil

Preheat oven to 210C.  Place baking paper onto a large baking try – I used a pizza tray with holes in the base.

Place puff pastry onto prepared baking tray.  Use butter knife to spread out cream cheese over base evenly, making sure to leave a 2cm border.  Place over around 250g of the cherry tomatoes, sliced side up, sprinkle over parmesan cheese between the gaps and fold up border to make a crust; brush a thin layer of grapeseed or olive oil over the tomatoes and the crust.

Bake for 20-25 minutes, until pastry is puffed and golden.  Sit for 5 minutes or so then serve with pesto drizzled over the top and some fresh basil and the remainder of the cherry tomatoes on the side.

Meanwhile, grind pine nuts with a large mortar and pestle then add basil and lemon juice and grind until combined and mostly broken down; add as much extra virgin olive oil as you need for the desired consistency and grind again; add seasoning to taste and stir through.  Use straight away.  Alternately you can use a food processor although I find a mortar and pestle much easier for smaller amounts.

Serves: 4 entrée sized and 2 main

Adapted from: The View From Great Island

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