Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Can you believe it that it’s almost the end of August? Before the Summer begins I always have lots of plans and prep for all the activities like it’s going to last for a year. And then it goes by so so quickly. I don’t usually mind because I love Autumn, but this year the Summer was super short here. I would love for it to last for at least a couple more months.
Anyway, tomatoes are here. And peppers! I found these perfect colorful tomatoes at a local farm before we had our own. Well, we had a few and I mixed those in. Aren’t they pretty? I mean the color is amazing but they taste even better.
They are getting more abundant now so I’m planning on making this summer harvest cream cheese tart again sometime soon along with the roasted tomato galette that I’ve been making for years.
After finding these beautiful tomatoes and peppers I really felt like making something similar to pizza but with less work. I love how easy it is to make it. A puff pastry crust, a garlicky cream cheese spread and fresh summer harvest veggies like tomatoes, peppers, and onions. It’s a perfect late Summer dish! You can add other veggies that you find in the garden right now.
How to make a perfect puff pastry crust?
This crust doesn’t need any pre-baking, but I do have a few tips that make this crust beautiful and delicious.
- Score a cm (1/2 inch) edge around the crust. This is going to separate the edge from the middle where the filling will be.
- Make some holes with a fork in the center part of the crust where the filling will go. This will prevent the crust from puffing up and give a nice crunchy crust.
Sumer Harvest Cream Cheese Tart
- 1 sheet of puff pastry
- 4-5 big tomatoes
- 1 bell pepper or any other pepper
Cream cheese Spread
- 1/2 cup cream cheese (100g)
- 1 TBSP honey
- 1/2 tsp salt
- 1 garlic clove
- a few basil leaves
- pine nuts
- sesame seeds
- 1 egg for egg wash
Preheat the oven to 200°C/390°F.
Cream cheese spread
Finely chop basil and garlic.
Add garlic, basil, salt, and honey to cream cheese and mix with a spoon to get a silky consistency.
Place the puff pastry onto a sheet pan lined with baking paper. You can make a rectangular tart or make them any other shape.
Score a 1cm (1/2 inch) edge around the puff pastry like shown in the images above.
Using a fork make holes in the center part of the pastry.
Spread the cream cheese filling onto the center of the tart.
Cut onions, tomatoes, and peppers into thin slices and place them on top of the tart.
Using a fork, whisk one egg and spread a thin layer over the edge of the tart. Sprinkle with some sesame seeds.
Bake in a preheated oven for about 25 minutes or until the puff pastry is golden and crunchy.
Serve warm or cold. Garnish with fresh basil and pine nuts.