Denise says:

These little tarts are a great starter or an accompaniment with a fish or meat meal any time. They are quick to make can be made in advance as the new pre packed pastry does not go soggy. I have used cream cheese over the base but if you prefer try sun dried tomato paste or tapenade, the chopped olive spread. I suggest that you make double the quantity, as there always seem to be extra friends and family joining meal times during this festive period.

Tomatoes originated in South American, however today it is grown worldwide and vary enormously according to colour and size. The Jews of South American in particular Argentina have a thriving community.

Preparation Time: 15 minutes
Cooking Time: 12 minutes

Can be made in advance Parev friendly
Makes: 6 tarts


300g cherry tomatoes – cut in half (You will need about 8 per tartlet)
375g ready rolled puff pastry
150g cream cheese mixed with 3 tablespoons of fresh herbs – basil, chives, coriander or mint or (use Toffuti non dairy cream cheese for a parev option)
1 tablespoon sun- dried tomato paste
Salt and freshly ground black pepper
1 egg – for glazing
Extra Virgin olive oil


1) Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
2) Cut the ready rolled pastry in half. Cut each into three rectangles.
3) Line a baking tray with baking parchment paper.
4) Put the pastry rectangles on the baking tray and score a border into the pastry about 2 cm from the edge.
5) Glaze the pastry with the beaten egg.
6) Add the chopped herbs to the ‘cream cheese’. Spread this over the pastry rectangle keeping within the border.
7) Place the tomato halves on top of the ‘cream cheese’ mixture in rows.
8) Season with salt and freshly ground black pepper.
9) Bake for 12 minutes or until golden brown.
To serve the stylish way: Serve either hot or warm and drizzle over quality extra virgin olive oil and a dusting of black pepper.