- 1- 8.65oz Sheet Puff Pastry, Thawed
- 2oz (1/4 Cup)Cream Cheese, at room temperature
- 2oz (1/4 Cup) Feta Cheese
- 1-2 Teaspoons Minced Garlic, more or less depending on your preference
- 2 Tablespoons Fresh Herbs, I used Basil and Parsley
- 1/4 Teaspoon Fresh Black Pepper
- 8 Campari Tomatoes is using another variety be prepared to use more or less depending on the size of tomatoes
- 3 Tablespoons Freshly Grated Parmesan Cheese
- Thaw your puff pastry by setting it in the fridge for a few hours or on the counter for 30-45 minutes. Set cream cheese out to come to room temperature as well.
- Line a baking sheet with two layers of paper towels, then slice the tomatoes about 1/4 inch thick. Lay tomatoes in an even layer on top of the paper towels, sprinkle a little salt on top then place two more layers of paper towels on top. Allow the tomatoes to sit for 25-35 minute. Flip the tomatoes over and sprinkle a little more salt and add two new layers of fresh paper towels on top and let them sit for an additional 25 minutes.
- When puff pastry has thawed you will roll it out, on a clean surface, or Silpat work surface sprinkle a little flour then place puff pastry sheet and roll out to a 10" x 12" rectangle. I will bake the tart on a Silpat lined baking sheet so I just go ahead and roll it out on the same liner.
- Using a knife, not a serrated knife, "score" a 1/4"-1/2" border being careful not to full slice thru the puff pastry. Next, use a fork to prick the whole center of the puff pastry numerous times. Gently transfer the pastry to a parchment or Silpat lined baking sheet.
- Place the baking tray in the fridge for at least 20 minutes up to a few hours before baking. Preheat oven to 415F/ 213C, place tart in the oven and par bake for 10 minutes.
- While the pastry is par-baking make the spread. In a large bowl or bowl of an electric stand mixer beat the cream cheese, feta cheese, pepper, garlic, and fresh herbs together for a few minutes until a spread is formed.*
- When the crust has par-baked spoon the feta spread in chunks on top of the pastry, the center may have puffed up, if so gently press it down. Using an offset spatula/ palette knife spread the filling into an even layer gently, avoiding pulling on the puff pastry.
- Cover the spread with the tomatoes, creating an even single layer. Sprinkle parmesan cheese on top, if desired. Place back into the oven and bake for an additional 15-19 minutes, you want it to be golden brown. Let the tart cool for 10-20 minutes before attempting to slice it, I use a pizza slicer. Best served immediately.
*If your cream cheese is not at room temperature you will not end up with the spreading consistency you need.
- Cook Time: 30
- Category: Appetizer
- Method: Bake
- Cuisine: American
Keywords: tomato tart, puff pastry tart, tart recipe