Piccolo Cherry Tomato Puff Pastry Tart

Piccolo Cherry Tomato Puff Pastry Tart Recipe by Annabel Karmel


Piccolo Cherry Tomato Puff Pastry Tart

This Piccolo Cherry Tomato Puff Pastry Tart is great for using up veg that you might have around. A delicious amuse bouche before your Christmas extravaganza.

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1x 320g ready rolled pastry
150g cream cheese
1 bunch spring onions, sliced
2 tbs basil, chopped
45g Parmesan cheese, grated
220g Piccolo cherry tomatoes
1 egg, beaten


  1. Preheat the oven to 200 Fan. Put the baking sheet into the oven.
  2. Unroll the pastry onto the baking paper. Using a knife score a ½ can border around the edge. Prick the middle of the baking paper with a fork.
  3. Spread the cream cheese over the surface. Sprinkle with the spring onions and basil.
  4. Slice and quarter some of the tomatoes.
  5. Scatter over the Parmesan + Gruyere cheese. Put the tomatoes on top, including some whole tomatoes. Season well.
  6. Brush the edge of the pastry with the beaten egg.
  7. Slide the tart on the baking paper onto the hot baking sheet from the oven.
  8. Bake the tart for 25 minutes until golden and crisp.

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