This is the kind of recipe I make when the farmers market tomatoes are too beautiful to hide in a sauce.
It’s simple, a little rustic, and feels fancy enough for guests while requiring very little actual effort—which, if we’re being honest, is my favorite kind of entertaining.
A buttery, flaky puff pastry crust is topped with a creamy cheese filling, sweet caramelized shallots, and juicy summer tomatoes. Finished with fresh thyme, flaky sea salt, and a drizzle of balsamic glaze, it’s the perfect appetizer for a backyard dinner party or a light summer lunch with a big green salad and a glass of rosé.
Ingredients
For the Filling
- 2 shallots, thinly sliced
- 2 tablespoons butter
- A few sprigs fresh thyme, leaves removed
- ¼ cup cream cheese, softened
- ⅓ cup sharp white cheddar, grated
- 1 egg yolk
- Pinch of salt and pepper
For the Tart
- 1 sheet frozen puff pastry, thawed
- 1 pint cherry tomatoes, halved
- Fresh thyme
- Flaky sea salt
- Balsamic glaze for serving
- 1 egg, beaten (for egg wash)
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Start by caramelizing the shallots. Melt the butter in a skillet over medium-low heat and cook the shallots with the thyme, salt, and pepper until soft, golden, and sweet, about 15 minutes. Set aside to cool slightly.
In a bowl, combine the cream cheese, cheddar, egg yolk, and caramelized shallots. Stir until smooth and creamy.
Roll the puff pastry out slightly and place it on the prepared baking sheet. Using a knife, lightly score a 1-inch border around the edge, being careful not to cut all the way through. This will create that beautiful raised crust.
Spread the cheese mixture inside the border. Top with the halved tomatoes and sprinkle with a little fresh thyme.
I love using a mix of red, yellow, and orange tomatoes for this recipe. Not only do they add slightly different flavors, but they make the tart look absolutely beautiful once baked.
Brush the border with egg wash and bake for 25–30 minutes, or until the pastry is puffed and deeply golden and the tomatoes are softened and beginning to roast.
Finish with flaky sea salt and a generous drizzle of balsamic glaze.
A Few Notes
- The better the tomatoes, the better the tart. Peak summer tomatoes really shine here.
- If your tomatoes are especially juicy, let them rest on a paper towel for a few minutes before assembling.
- Serve warm, at room temperature, or straight from the counter while your guests gather in the kitchen.
If you’re showing up to a summer dinner party, this is what you bring. It’s beautiful, seasonal, and looks far more impressive than the amount of effort it actually requires. My favorite kind of recipe.
Enjoy!
xo,
Staci
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