If you’re on the search for an elegant happy hour appetizer recipe, this Puffed Pastry Tomato Tart will become your newest best friend. With beautiful heirloom tomatoes, a cream cheese feta spread, and golden flakes of puff pastry, your guests will be begging for more (and the recipe)!

Oh, and I forgot the best part! It takes under an hour to make and minimal effort on your part is encouraged. So let’s get to it!

What You’ll Need To Make A Puffed Pastry Tomato Tart

each tart makes enough for two to three people

• 1 sheet of puff pastry, defrosted
• 3 oz cream cheese, softened
• 3 oz of high quality feta cheese
• 6 oz of grape heirloom tomatoes, halved
• 1/2 tsp of salt and pepper
• 1/4 tsp red pepper flakes
• 1 tbs of Italian seasoning
• 1/3 cup of extra virgin olive oil
• 1/3 cup parmesan reggiano, freshly grated
• 1 egg, beaten with a splash of water
• basil to serve

How To Make It

First things first, the puff pastry needs to be defrosted. You can either let it defrost in the fridge overnight or let it sit out for an hour on the counter. We want the puff pastry to be pliable enough so it can be rolled out. But don’t fret at the idea of whipping out the pin roller. We’re just going to gently roll out the pastry just enough so it’s even, nothing crazy. If your pastry starts to stick, add a little flour to your pin and pastry.

Once your puff pastry is nice and smooth, take a fork and gently create some holes in the dough, making sure not to go through the entire sheet. We just want to create an escape route for the air through the first layers of the puff pastry dough.

Place the pastry on a baking sheet with a rack (this is essential so the pastry can breathe on the bottom and get crispy) and place in the oven at 400 F. Set the timer for 10-12 minutes.

After that, the pastry will be slightly browned and the dough will have just started to rise. If your pastry is really puffed, just take your fork and make a couple of holes so the air can escape. Set the baking sheet with the puff pastry on the counter but keep your oven on.

Cream Cheese Feta Spread

For the cream cheese feta spread (which is divine on its own by the way), toss the cream cheese, feta, Italian seasoning, salt, pepper, and red pepper flakes into the food processor. Add about 1/4 cup of the extra virgin olive oil and mix on high until well combined. Slowly add more olive oil if needed to help combine the spread. It’s important that the cream cheese is softened so everything gets well mixed. Season with more salt and pepper to taste.

In a small bowl, add your grape tomatoes with a touch of olive oil, salt, pepper, and Italian seasoning and coat the tomatoes. Now it’s time to assemble!

Assembling Your Puffed Pastry Tomato Tart

On your semi cooked puff pastry, carefully add your cream cheese feta spread and use a butter knife to carefully cover the pastry (but leave room on the edges for your crust). Then, add the grape tomatoes and sprinkle on the parmesan cheese. In a small bowl, crack open one egg with a splash of water and beat together, creating an egg wash. Carefully dab the edges of the puff pastry with the egg wash so the crust becomes a beautiful golden brown.

Place the tart back in the oven and bake for about 25-30 minutes. Once done, take the puffed pastry tomato tart out and let it stand for five minutes before cutting. A pizza cutter is perfect but a long knife works great too! Garnish with basil and extra parmesan and enjoy!

How To Serve Your Puffed Pastry Tomato Tart

This Puffed Pastry Tomato Tart can be served fresh out of the oven or at room temperature! I just slice the tart into small rectangles or squares and place carefully on a serving platter so guests can help themselves! Serve with a nice chilled bottle of wine and you have yourself a beautifully delicious (and easy) appetizer to enjoy!

Happy Cooking Y’all,