Impressive tart that’s tangy, juicy, and fresh with a flaky, buttery, crispy crust. Great way to use in-season tomatoes and so very quick-and-easy to make.
Mix cream cheese with Parmesan, chopped basil, dried oregano, garlic powder, black pepper, and salt.
Add the mixture to the center of the dough and distribute the cherry tomatoes.
Beat the egg and brush the edges of the dough with it.
Bake in an oven at 200 degrees C for 20 minutes.
Cook's Notes:
Assemble the tarts as quickly as possible, as you don't want the puff pastry getting too warm. Pre-baking the puff pastry will help eliminate a soggy crust. If you'd like smaller appetizer portions, just roll out the dough into a large rectangle, and cut into smaller pieces after baking.