Lunch · American

Cream Cheese Tart with Marinated Tomatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 26, 2026

This savory tart pairs a buttery homemade crust with a creamy cheese filling, then gets topped with honey-vinegar tomatoes and fresh basil. It looks impressive but comes together with simple steps, making it perfect for a light lunch or a make-ahead starter. The contrast of rich filling and bright, tangy tomatoes is what makes it sing.

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Cream Cheese Tart with Marinated Tomatoes

Why you'll love this

  • Buttery homemade crust with a creamy, cheesy center
  • Bright honey-vinegar tomatoes cut through the richness
  • Looks fancy but uses simple pantry steps
  • Great warm or at room temperature, so easy to make ahead

EveryDayMeal recipe

Cream Cheese Tart with Marinated Tomatoes

Prep
25m
Cook
25m
Total
50m
Serves
8
Level
Medium

Ingredients

  • 250g Flour (try mixing plain and wholegrain spelt)
  • 125g Butter, cold
  • 1 Egg
  • Pinch Salt
  • 300g Cream cheese
  • 100ml Milk
  • 3 Eggs
  • 100g Parmesan cheese, grated
  • 350g Plum or mini tomatoes
  • 3 tbsp White vinegar
  • 3 tbsp Olive oil
  • 1 tbsp Honey
  • For topping Fresh basil leaves
  • To taste Salt, pepper, and nutmeg

Equipment

  • Tart tin
  • Mixing bowls
  • Small saucepan
  • Fork
  • Sharp knife

Instructions

  1. Make the dough by combining 250g flour, 125g cold butter, 1 egg, and a pinch of salt, then work it just until it comes together into a smooth ball, so the crust stays tender and not tough.
  2. Press the dough evenly into a tart tin, pushing it up the sides, then chill it in the fridge for at least 20 minutes so the butter firms up and the crust holds its shape during baking.
  3. Stir 300g cream cheese with 100ml milk until completely smooth, with no lumps, so the filling bakes into a silky custard.
  4. Beat in 3 eggs and 100g grated parmesan, then season with salt, pepper, and a little nutmeg, tasting to make sure the flavor is rich and balanced.
  5. Take the crust from the fridge and prick the base all over with a fork, which lets steam escape and keeps the bottom from puffing up.
  6. Pour the filling into the crust and bake at 175C (350F) for about 25 minutes, covering the top loosely with foil halfway through so the surface does not brown too quickly.
  7. While it bakes, slice the tomatoes thinly and set them in a bowl.
  8. Warm 3 tbsp olive oil, 3 tbsp white vinegar, 1 tbsp honey, and a pinch of salt and pepper in a small pan, stirring until the honey dissolves and the dressing smells sweet and tangy.
  9. Pour the warm dressing over the tomatoes and toss gently so every slice is coated.
  10. Once the tart has cooled slightly, use a spoon to arrange the tomato slices on top, leaving most of the liquid behind so the filling stays set.
  11. Scatter fresh basil leaves over the top and serve warm or at room temperature.

Tips from the kitchen

  • Chill the crust well before baking so it keeps its shape and does not slump.
  • Drain the tomatoes after marinating so excess liquid does not make the filling soggy.
  • Let the tart cool a few minutes before topping so the filling firms up enough to hold the tomatoes.

Estimated nutrition per serving: 340 cal · 12g protein · 26g carbs · 22g fat

Make it your own

  • Swap parmesan for grated gruyere or pecorino for a sharper flavor.
  • Use cherry tomatoes halved if mini or plum tomatoes are not available.
  • Add sauteed leeks or spinach to the filling for extra vegetables.

Storing & make-ahead

Store covered in the fridge for up to 3 days. Serve cold or reheat slices in a 160C (325F) oven for about 10 minutes. Add the tomatoes fresh just before serving if making ahead.

Good to know

Can I make the crust ahead?
Yes, press it into the tin and refrigerate up to a day, or freeze it for up to a month before baking.
Why cover the tart with foil halfway?
It stops the top from browning too fast while the filling finishes setting underneath.
Can I use a store-bought crust?
Absolutely. A pre-made shortcrust pastry works well and saves time on busy days.
How do I know the filling is done?
It should be set with just a slight wobble in the center, which firms up as it cools.

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