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Cheesy, cherry tomato & herby puff tarts

‘Such a lovely little lunch—the pastry was beautifully crisp, and the sumac made the tomatoes taste especially bright.’

There is something irresistible about a puff pastry tart fresh from the oven: crisp around the edges, buttery underneath and piled with bubbling cheese. This recipe gives that familiar favourite a vibrant Mediterranean twist with sweet roasted cherry tomatoes, fragrant basil and thyme, tangy sumac and a scattering of nutty nigella seeds.

The tomatoes soften and blister as the tarts bake, releasing their juices into the creamy cheese layer without making the pastry soggy. Serve the tarts warm with a sharply dressed salad, or let them cool and pack them for a picnic.

Preparation time: 15 minutes

Chilling time: 10 minutes

Cooking time: 22–25 minutes

Total time: Approximately 50 minutes

  • 1 x 320 g sheet ready-rolled puff pastry

    150 g full-fat cream cheese

    1 teaspoon Greenfields Garlic Powder

    1 teaspoon Greenfields Basil

    ½ teaspoon Greenfields Thyme

    ½ teaspoon Greenfields Sumac

    ¼ teaspoon Greenfields Ground Black Pepper

    250 g mixed red and yellow cherry tomatoes, halved

    75 g mature Cheddar cheese, finely grated

    1 teaspoon Greenfields Black Nigella Seeds

    1 teaspoon Greenfields Himalayan Pink Salt with Rosemary

    1 medium free-range egg, beaten

    1 tablespoon olive oil

    A small handful of fresh basil leaves, to serve

  1. Heat the oven to 200°C/180°C fan/gas mark 6. Line a large baking tray with baking parchment.
  2. Unroll the puff pastry and cut it into six equal rectangles. Place them on the prepared tray.
  3. Using a small sharp knife, score a 1 cm border around each rectangle without cutting all the way through the pastry. Prick the centres lightly with a fork.
  4. Mix the cream cheese with the Greenfields Garlic Powder, Basil, Thyme, Sumac and Ground Black Pepper.
  5. Spread the seasoned cream cheese inside the scored border of each pastry rectangle.
  6. Arrange the halved cherry tomatoes over the cream cheese with their cut sides facing upwards. Scatter over the grated Cheddar, Greenfields Black Nigella Seeds and Greenfields Himalayan Pink Salt with Rosemary.
  7. Brush the exposed pastry borders with beaten egg. Chill the assembled tarts for 10 minutes to help the pastry rise cleanly.
  8. Drizzle the tomatoes lightly with olive oil, then bake for 22–25 minutes until the pastry is puffed and deep golden, the tomatoes are softened and the cheese is bubbling.
  9. Leave the tarts on the tray for 5 minutes before finishing them with fresh basil leaves and an extra pinch of Greenfields Sumac. Serve warm or at room temperature.
Pat the cut tomatoes with kitchen paper before adding them to the pastry. Removing excess surface moisture helps keep the tart bases crisp. Keep the pastry cold until it enters the oven. If it becomes soft while you assemble the tarts, chill them for an additional 10 minutes. For a sharper cheese flavour, replace 25 g of the Cheddar with vegetarian hard cheese. For extra heat, add a small pinch of Greenfields Aleppo Chilli to the cream cheese. These tarts can be assembled up to four hours ahead and kept covered in the fridge. Bake them just before serving. Leftovers can be refrigerated for up to two days. Reheat them at 180°C/160°C fan/gas mark 4 for 8–10 minutes. Avoid reheating in a microwave if you want the pastry to remain crisp.

  • Energy: 1,520 kJ/364 kcal

    Fat: 25 g

    Saturates: 14 g

    Carbohydrate: 25 g

    Sugars: 4 g

    Fibre: 2 g

    Protein: 10 g

    Salt: 1.1 g

     

In this recipe:

Mediterranean

WHO WOULD LOVE THIS?

This recipe is ideal for cheese lovers, enthusiastic home bakers and busy families looking for an easy vegetarian lunch. It will also appeal to anyone who enjoys Mediterranean flavours, colourful picnic food or an impressive-looking dish that requires very little effort.

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