Roasted Tomato Tart
Last Updated on March 24, 2022 by Annie
Quick, easy, and vegan, this roasted tomato tart is the perfect summer recipe. Tender and flaky puff pastry slathered in a vegan herbed cream cheese spread and topped with roasted grape tomatoes, oh my! It’s perfect for an al fresco dinner, a quick 30-minute meal, or a light summer snack.
One of the residents my husband works with has a family farm that produces a bounty of fresh fruits, vegetables, and honey every year. One week over the summer he dropped off a basket overflowing with zucchini, squash, jalapeños, berries, grape tomatoes, and a jar of honey. I cannot even begin to tell you just how much we enjoyed this delightful bounty!
I quickly whipped up some zucchini bites (probably one of my favorite recipes from last summer) and happily threw the jalapeños into some fresh pico de gallo. As the days went on, the grape tomatoes remained untouched (except for the handfuls my husband consumed raw). Not wanting to squander a single part of this harvest, I found a recipe that piqued my interest, a Roasted Cherry Tomato Tart with Herbed Ricotta from From A Chef’s Kitchen.
I was pleasantly surprised to learn that puff pastry is not only a dairy-free product but that Pepperidge Farm’s Puff Pastry is also considered Vegan and Kosher. (I can see quite a few more recipes using puff pastry in our future). The grape tomatoes worked perfectly in place of cherry tomatoes but I knew I would need to swap the ricotta with another dairy-free alternative. Luckily I had a container of Kite Hill Cream Cheese and the rest you can say is history!
Why We LOVE This Roasted Tomato Tart
- Light and filling. This easy to make roasted grape tomato puff pastry tart is the perfect balance of light and filling. From the juicy grape tomatoes, to the flaky puff pastry, and a creamy herby cream cheese (dairy-free) filling it’s sure to pack in the flavor without leaving you felling overly weighed down.
- Bursting with flavor. From the oven roasted tomatoes to the garlic and herbs cream cheese spread, every bite of this tart is packed with flavor.
- Ready in a half hour. Who doesn’t love a 30 minute meal that also happens to be full of fresh flavor!
- Vegan. From the puff pastry to the herbed cream cheese spread and the juicy roasted tomatoes, every bite of this delicious tart is vegan.
How to Make a Roasted Tomato Tart
Ingredients You’ll Need
- Puff Pastry Sheet– One thawed piece of puff pastry makes the perfect base for this flaky tart!
- Plant-based butter– Used to brush the edges of the puff pastry sheet before baking.
- Grape Tomatoes– Between 2 and 3 cups of fresh grape tomatoes roased with olive oil, salt, and pepper top this savory tomato tart.
- Dairy-Free Cream Cheese– I used Kite Hill’s dairy-free cream cheese to make this savory and filling tart.
- Green Onion– Chopped and mixed in with the dairy-free cream cheese for a delicious topping perfect for complimenting the roasted tomatoes.
- Garlic– Fresh, microplaned and mixed in with the cream cheese.
- Seasoning– A blend of basil, salt, pepper, and lemon juice add a little flavor to the herby cream cheese topping on this roasted tomato tart.
Directions for Roasted Tomato Tart
This recipe breaks down into three main parts, baking the puff pastry base, roasting the grape tomatoes, and mixing up the dairy-free herbed cream cheese spread. Finally, assemble the tart and call it a day!
- Prepare for baking. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Unfold the puff pastry and roll into a large square.
- Score the edges. Using a pairing knife score a 1/2 inch crust around the puff pastry edge without cutting all the way through.
- Poke the center square with a fork to prevent the center from puffing up too much during baking.
- Prepare the crust. Brush the crust with melted plant-based butter.
- Bake the puff pastry for 20 minutes and remove from oven to allow to cool.
- Push down the middle. If the center puffed up, push it down with a fork to make a well for the cream cheese filling and the roasted tomatoes on top.
- Prepare the tomatoes. On another rimmed baking sheet, toss cherry tomatoes with olive oil, salt, and pepper.
- Bake 15 minutes, stirring ocassionally. I like to bake these at the same time as the puff pastry to cut down on the amount of time spent baking.
- Make the cream cheese topping. While the tomatoes and puff pastry bake, mix together cream cheese, green onion, lemon juice, basil, salt, pepper, and garlic.
- Assemble the tart. Carefully, spread the cream cheese mixture over the baked puff pastry. Then top with the roased cherry tomatoes. Garnish with fresh basil and enjoy!
Dairy-Free Changes to Roasted Tomato Tart
This filling roasted tomato tart came together with the help of three dairy-free swaps.
- Puff Pastry– While this isn’t a dairy-free change it’s simply a reminder to check the puff pastry you are using as it might contain dairy. I used Pepperidge Farm’s Puff Pastry Sheets which are deliciously dairy-free and also vegan.
- Plant-based butter– Along the edge of the puff pastry tart I used a plant-based butter to brush and coat the crust.
- Dairy-Free Cream Cheese– The herbed cream cheese mixture between the puff pastry tart and the roasted tomatoes was the perefect balance of creamy and herby. To keep it dairy-free I used Kite Hill’s Non-Dairy Cream Cheese Alternative, which is also a vegan product.
What to Serve with Roasted Grape Tomato Tart
Looking to make this roasted tomato tart with herbed cream cheese a full meal? Here are a few different sides or mains you can serve alongside it.
- Oven Baked Chicken
- Brussels Sprouts Salad
- A crisp glass of rosé. I feel like this tart was meant to be enjoyed al fresco with a cold bottle of rosé, just saying.
Storing and Reheating
If you have some of this tomato tart leftover, these storing and reheating tips that might come in handy.
- Storing: Keep in a refrigerator-safe container for up to 5 days.
- Reheating: Place the roasted tomato tart on a parchment paper lined baking sheet. Bake in the oven at 350°F for about 10 minutes to reheat the left-over tart. I wouldn’t recommend microwaving the tart as it may leave the puff pastry soggy.
More Tomato Recipe to Try Next
Looking for some other ways to use your summer’s bounty of fresh tomatoes? Here are a few recipes to try next…
If you tried this Roasted Tomato Tart recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Roasted Tomato Tart
Buttery, flaky puff pastry topped with an herbed cream cheese spread and roasted grape tomatoes make this vegan tomato tart a delightful summer recipe.
Ingredients
- 1 sheet Puff Pastry thawed
- 1 tablespoon Plant-based Butter melted
- 3 cups Grape Tomatoes
- 2 Tablespoons Olive Oil
- 8 ounces Cream Cheese dairy-free
- ¼ cup Green Onion chopped
- ¼ teaspoon Lemon Juice
- ½ teaspoon Basil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic diced or microplaned
Instructions
-
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
-
Unfold the puff pastry and roll into a large square.
-
Using a pairing knife score a 1/2 inch crust around the puff pastry edge without cutting all the way through.
-
Poke the center square with a fork to prevent the center from puffing up too much during baking. Brush the crust with melted plant-based butter.
-
Bake the puff pastry for 20 minutes and remove from oven to allow to cool.
-
If the center puffed up, push it down with a fork to make a well for the herbed cream cheese filling and the roasted tomatoes on top.
-
On another rimmed baking sheet, toss cherry tomatoes with olive oil, salt, and pepper.
-
Bake 15 minutes, stirring occasionally (I like to bake these at the same time as the puff pastry to cut down on the amount of time spent baking).
-
While the tomatoes and puff pastry bake, mix together cream cheese, green onion, lemon juice, basil, salt, pepper, and garlic.
-
Spread the cream cheese mixture over the baked puff pastry and top with the roasted cherry tomatoes. Garnish with fresh basil and enjoy!
Recipe Notes
Recipe adapted from: From a Chef’s Kitchen Roasted Cherry Tomato Tart with Herbed Ricotta
