I have made a lot of puff pastry tarts in my time (they are after all the perfect dish to prep ahead when friends are coming over), but this super easy, super quick, in season tomato and cream cheese tart might be my new favourite!
It may basically be more of an assembly than cooking job, but adding fennel and sesame seeds to the the puff pastry, using in season juicy tomatoes and topping the tart with fresh oregano somehow elevates the finished result into something quite restaurant worthy that wowed my dinner guests!
One to make whilst the sun still shines in August!!
INGREDIENTS
- 1 roll of puff pastry1 egg, whisked
- Fennel seeds
- Sesame seeds (black and white if you like)
- 250g cream cheese
- 50g grated parmesan
- 750g mixed tomatoes
- Fresh oregano
- Capers
- Salt, pepper & olive oil
METHOD
- Remove the puff pastry from the fridge and let rest for 10 minutes before unrolling onto a baking tray.
- Lightly score a border about 3 cm from the edges without cutting all the way through. This will help create a raised edge.
- Brush the entire surface with the whisked egg and sprinkle with fennel and sesame seeds
- Bake according to the package instructions until golden brown and puffed (about 15-20 min)
- Remove from the oven.
- If the center has risen too much, gently press it down with a spoon.
- Add cream cheese and parmesan to a bowl.
- Season with salt and pepper and mix until combined.
- Slice your tomatoes (about 1cm thick)
- Spread the parmesan cream cheese over the tart.
- Top with tomatoes and oregano
- Finish with a drizzle of nice olive oil, flaky sea salt, and freshly cracked black pepper and ENJOY!
