Everything Bagel Puff Pastry Tomato Tart
This puff pastry tomato tart is inspired by a New York style everything bagel! There’s a seasoned puff pastry base, a garlic & herb cream cheese schmear, slices of heirloom tomatoes & a drizzle of olive oil.

Here’s a super simple puff pastry tart that’s inspired by an everything bagel! There’s a flaky puff pastry tart case that’s sprinkled with a homemade eveything bagel seasoning before baking, which is then topped with a punchy garlic & herb cream cheese schmear, slices of seasonal heirloom tomatoes, a drizzle of olive oil & plenty of fresh herbs. Don’t forget to season the tomatoes with sea salt & freshly cracked black pepper, for maximum flavour!
Now this tart’s pretty great on its’ own but you can easily make it into a hearty meal by serving it with salad, seasonal veg or you could top the whole thing with a couple of burratas. It’s incredibly easy to prepare & makes a fantastic lunch or dinner.
If you’re looking for more lunch inspiration, take a look at our ever growing collection of lunch recipes. There’s something for everyone here, from vibrant salads, to next level sandwiches & homemade scotch eggs.


Tomato Tart Components
This tomato tart comes together in no time at all! The process goes like this; bake the puff pastry base (seasoned with everything bagel seasoning) then top with garlic & herb cream cheese, sliced heirloom tomatoes, a drizzle of olive oil, a sprinkle of sea salt & freshly cracked black pepper & fresh herbs…
Puff Pastry Tart Case
The pastry case for this tart is super easy to make, we’re even using a sheet of ready rolled puff pastry for extra convenience. For this style of tart, we’re going to be baking the pastry on its’ own then topping it with the cream cheese & tomatoes once it’s cooked. This keeps the pastry crisp & flaky. I did try cooking the pastry & toppings all together but the tomatoes tend to make the puff pastry soggy!
To prep the pastry, we lay the sheet of pastry onto a lined baking tray then use a small knife to score a border around the edge, leaving an inch gap all the way around. Then we use a fork to dock the pastry in the centre before egg washing it, topping with bagel seasoning & baking. Once cooked, the edges will have risen to make a crust and we gently press the centre down with a spoon to make a recess to hold the toppings.
Everything Bagel Seasoning
Making your own everything bagel seasoning is actually really easy! To make, you simply mix sesame seeds (I used white & black) with poppy seeds, onion granules, garlic granules & a pinch of sea salt. We’re going to be sprinkling this seasoning over the pastry before baking, for added crunch and flavour!
Garlic & Herb Cream Cheese
This tomato tart is inspired by a classic New York bagel, which includes a cream cheese schmear. In this case, our cream cheese is flavoured with garlic, fresh herbs & lemon juice.
This stuff’s super easy to prepare; simply mix full fat cream cheese with grated garlic, parmesan, fresh lemon juice, chopped basil & dill, dried oregano and salt & pepper. This then gets spread on top of the puff pastry when it has cooled down slightly, otherwise it will melt!
Heirloom Tomatoes
An everything bagel tomato tart is a great way to use seasonal tomatoes, when they’re at their best! For the best presentation, I like to use a mix of heirloom tomatoes. So lots of different sizes & colours!
We’re not cooking these tomatoes like you sometimes do with tomato tarts. Instead, we’re going to be keeping them raw and simply slicing them, arranging them on top of our tart then seasoning with salt, pepper & olive oil to serve. Plus, a sprinkle of fresh herbs! For the best flavour, make sure to serve the tomatoes at room temperature.




Serving Suggestions
This everything bagel tomato tart goes great on its’ own but to make it into a hearty meal, I’d recommend serving it with a simple green salad or some buttered seasonal veggies. Or you could top the tart with a couple of burratas!
Frequently Asked Questions
For the best presentation, it’s best to use a mix of different tomatoes for your tomato tart! I used a mixed box of Isle Of Wight heirloom tomatoes but use whatever is in season.
For convenience, it’s best to use a sheet of puff pastry. That way, you can simply unroll the pastry & place it onto a baking tray!
Puff pastry tomato tart is best served straight away but any leftovers will keep in the fridge for up to 3 days.
More Lunch Recipes To Try!
- Tomato, Peach & Crispy Prosciutto Salad
- Everything Bagel Salad With A Cream Cheese Schmear
- Everything Bagel Avocado Toast
- Lamb, Halloumi & Rose Harissa Sausage Rolls
- Tuna & Sun Dried Tomato Pasta Salad
- Butter Bean Hummus Bowls
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Everything Bagel Puff Pastry Tomato Tart
Equipment
- Baking Tray
- Mixing Bowl
- Pastry Brush
Ingredients
Everything Bagel Seasoning
- 2 tsp Sesame Seeds (I Used 50/50 Black & White)
- 1 tsp Poppy Seeds
- ½ tsp Garlic Granules
- ½ tsp Onion Granules
- A Pinch Of Sea Salt
Puff Pastry Tart Case
- 320 g Sheet Of Puff Pastry
- 1 Egg
- 1 tsp Milk
Garlic & Herb Cream Cheese
- 165 g Cream Cheese (Room Temperature)
- 2 Cloves Of Garlic (Grated)
- 30 g Grated Parmesan
- 1 tbsp Lemon Juice
- 2 tsp Fresh Basil (Finely Chopped)
- 2 tsp Fresh Thyme (Finely Chopped)
- 1 tsp Dried Oregano
Toppings
- 700 g Mixed Heirloom Tomatoes (At Room Temperature – See Notes)
- Olive Oil
- A Few Fresh Basil Leaves (Torn)
- 1 tsp Finely Chopped Dill
Instructions
Everything Bagel Seasoning
- Add the seeds, granules & salt into a small mixing bowl, mix to combine then set to one side.
Puff Pastry Tart Case
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Add the egg & milk into a small mixing bowl, whisk to combine then set to one side. This is our egg wash.
- Line a large baking tray with parchment paper then place the sheet of puff pastry on top. Use a small knife to score a border around the edge of the pastry, leaving a 1 inch edge.Don't cut all the way through the pastry!
- Use a fork to prick the middle of the pastry (not the scored edge!) then brush the entire sheet of pastry with a light layer of egg wash.
- Sprinkle ¾ of the everything bagel seasoning all over the pastry then bake in the preheated oven for 18-20 minutes, until the pastry has risen & is a deep golden brown.
- Once baked, use a palette knife (or the back of a spoon) to gently press the centre of the pastry down, to make a recess for the toppings to sit in then leave to cool.
Garlic & Herb Cream Cheese
- Add the room temperature cream cheese into a mixing bowl along with the grated parmesan, garlic & lemon juice. Mix with a spatula until smooth & combined then add in the herbs, season with salt & pepper then mix to combine.
Toppings
- Thinly slice the tomatoes, discarding any stems/green tops then set to one side.I like to make my tomato slices around 5mm thick. If the tomatoes are especially juicy, pat the slices dry with a piece of kitchen paper.
Assembly
- Spoon the cream cheese on top of the pastry then use a palette knife to spread out into an even layer, keeping within the borders of the tart.
- Arrange the slices of tomatoes on top of the cream cheese, placing the slices on top of each other as needed. Drizzle the tomatoes with olive oil then season with sea salt & freshly cracked black pepper.
- Top the tart with the herbs & leftover bagel seasoning then cut into portions & serve!