Lunch · American

Cream Cheese and Parmesan Tart with Marinated Tomatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 1, 2026

This savory tart layers a buttery homemade crust with a smooth cream cheese and Parmesan custard, then finishes with bright honey-vinegar tomatoes and fresh basil. It looks impressive but comes together with pantry basics, and it is just as good warm from the oven as it is at room temperature for lunch or a starter.

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Cream Cheese and Parmesan Tart with Marinated Tomatoes

Why you'll love this

  • A buttery crust and creamy Parmesan filling in every bite.
  • Bright honey-vinegar tomatoes keep it from feeling heavy.
  • Great warm or at room temperature, so it works for entertaining.
  • Simple ingredients you likely already have.

EveryDayMeal recipe

Cream Cheese and Parmesan Tart with Marinated Tomatoes

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

Ingredients

  • 2 cups all-purpose flour
  • 1 stick plus 1 tablespoon (9 tablespoons) cold butter, cubed
  • 1 large egg
  • a pinch salt
  • 10 ounces cream cheese
  • 1/3 cup plus 1 tablespoon whole milk
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • to taste salt, pepper, and nutmeg
  • 12 ounces cherry or grape tomatoes
  • 3 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon honey
  • for topping fresh basil leaves

Equipment

  • 9-inch tart pan
  • mixing bowls
  • small saucepan
  • fork
  • slotted spoon

Instructions

  1. Make the crust by combining 2 cups all-purpose flour, 9 tablespoons cold cubed butter, 1 egg, and a pinch of salt. Work it with your fingers or a food processor just until the dough holds together, so the crust stays tender and flaky.
  2. Press the dough evenly into a 9-inch tart pan, pushing it up the sides, then chill it in the fridge for at least 20 minutes. This firms the butter so the crust keeps its shape while baking.
  3. Preheat your oven to 350 degrees F. In a bowl, stir together the cream cheese and milk until completely smooth with no lumps, which gives you a silky filling.
  4. Whisk in the 3 eggs and the Parmesan, then season with salt, pepper, and a small grating of nutmeg. The nutmeg adds warmth that makes the cheese taste richer.
  5. Take the crust from the fridge and prick the bottom all over with a fork so it does not puff up. Pour in the filling and smooth the top.
  6. Bake for about 25 minutes, until the center is just set with a slight jiggle. Loosely cover the tart with foil after the first 12 to 13 minutes so the top does not brown too fast.
  7. While it bakes, slice the tomatoes in half or into rounds. In a small pan, warm the olive oil, white vinegar, honey, and a pinch of salt and pepper, stirring until the honey dissolves into a quick glossy dressing.
  8. Pour the warm dressing over the sliced tomatoes and toss to coat. Using a slotted spoon, lift the tomatoes onto the baked tart, leaving most of the liquid behind so the custard stays firm.
  9. 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 holds its shape and does not slump down the sides.
  • Drain the marinated tomatoes with a slotted spoon so excess dressing does not make the filling soggy.
  • Let the tart rest 10 minutes before slicing so the custard sets cleanly.

Estimated nutrition per serving: 340 cal · 12g protein · 24g carbs · 22g fat

Make it your own

  • Swap in a mix of all-purpose and whole wheat flour for a nuttier crust.
  • Add a handful of chopped spinach or caramelized onion to the filling.
  • Use goat cheese in place of some cream cheese for a tangier bite.

Storing & make-ahead

Store covered in the fridge up to 3 days. Serve cold or reheat slices in a 325 degree F oven for about 10 minutes. Add fresh basil just before serving.

Good to know

Can I use a store-bought crust?
Yes. A refrigerated pie or tart crust works fine when you are short on time; just prick and chill it before filling.
Why cover the tart with foil partway through?
It keeps the top from browning too much before the custard is fully set in the center.
Can I make it ahead?
Absolutely. Bake the tart a day ahead and top with the marinated tomatoes and basil right before serving.
My filling cracked. What happened?
It likely baked a little too long. Pull it when the center still has a slight jiggle, since it firms as it cools.

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