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.
Servings: 6 People
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!
Notes
1. Puff Pastry - I used a sheet of Jus-Rol puff pastry but any brand will work! I find that it's best to let the pastry sit out at room temperature for 10 minutes or so, otherwise it can tear when you un roll it.
2. Tomatoes - I used a mix of Isle Of Wight Heirloom tomatoes. For the best presentation, I like to use a mix of large, medium & small tomatoes.
3. Cream Cheese - Make sure to use full fat cream cheese for the best flavour & creamiest texture. I used Philadelphia cream cheese.
4. Everything Bagel Seasoning - Feel free to use a ready made seasoning if you'd prefer.
5. Making In Advance - The everything bagel seasoning & herb cream cheese can both be made ahead of time. The cream cheese will keep in the fridge for a couple of days & the seasoning will keep for several weeks in an airtight container. I find that it's best to cook & serve the puff pastry fresh but any leftovers will keep in the fridge for up to 2 days.