Everything Bagel Tomato Tart
Flaky puff pastry layered with tangy everything-bagel cream cheese, juicy roasted tomatoes, and a salty shower of everything seasoning. Somewhere between a tomato tart and the world's chicest bagel.
Ingredients
Everything Bagel Tomato Tart
- 1 sheet frozen puff pastry thawed but still cold
- 4 ounces cream cheese softened
- 1 tablespoon sour cream
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove finely grated
- 1 tablespoon chopped fresh chives plus more for serving
- 1 1/2 tablespoons everything bagel seasoning divided
- 2 medium ripe tomatoes
- 1 cup cherry tomatoes
- 1/2 teaspoon kosher salt
- 1 large egg beaten
- 1 teaspoon olive oil
- Freshly cracked black pepper to taste
- 1 tablespoon drained capers for serving (optional)
- Flaky sea salt for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Slice the medium tomatoes about 1/4-inch thick and halve the cherry tomatoes. Arrange them on paper towels, sprinkle lightly with the kosher salt, and let sit for 10 to 15 minutes. Blot thoroughly with additional paper towels.
- Unfold the puff pastry onto the prepared sheet pan. Lightly score a 1/2-inch border around the outside without cutting all the way through. Prick the center generously with a fork.
- Brush the exposed pastry border with beaten egg. Par-bake the pastry for 8 minutes. If the center puffs dramatically, gently press it back down with the back of a spoon.
- While the pastry par-bakes, stir together the cream cheese, sour cream, lemon zest, garlic, chives, and 1 tablespoon of the everything bagel seasoning until evenly combined.
- Remove the pastry from the oven. Spread the cream cheese mixture evenly over the center, staying inside the scored border.
- Blot the tomatoes once more, then arrange them over the cream cheese mixture, overlapping some slices while leaving small areas of the filling exposed.
- Drizzle the tomatoes lightly with olive oil. Sprinkle with the remaining 1/2 tablespoon everything bagel seasoning and freshly cracked black pepper.
- Return the tart to the oven and bake for 15 to 20 minutes, until the puff pastry is deeply golden and crisp and the tomatoes are slightly roasted.
- Let the tart rest for 5 to 10 minutes. Finish with additional fresh chives, optional capers, and flaky sea salt if needed. Slice and serve warm or at room temperature.
Notes
Salting and thoroughly blotting the tomatoes, combined with par-baking the puff pastry, helps keep the tart crisp beneath the juicy tomato topping. Particularly ripe tomatoes may need an extra blot immediately before assembly. Keep the puff pastry cold until baking for the best rise. Optional capers reinforce the everything-bagel flavor and are especially good if serving the tart for brunch. For an upgraded brunch version, add torn smoked salmon after baking. For an apéro-style appetizer, slice into small squares and serve warm or at room temperature. For a milder toddler portion, reserve a section with plain cream cheese and tomato before adding the everything bagel seasoning.