Lunch · American

Cream Cheese Tart with Marinated Tomatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 30, 2026

This savory tart pairs a buttery homemade crust with a creamy Parmesan cheese filling, then gets crowned with quick honey-vinegar tomatoes and fresh basil. It looks impressive but comes together with pantry basics, making it perfect for brunch, a light lunch, or a starter to share. Serve it warm or at room temperature and it holds up beautifully either way.

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Cream Cheese Tart with Marinated Tomatoes

Why you'll love this

  • A buttery crust and creamy Parmesan filling in one satisfying slice.
  • Works for brunch, lunch, or as an elegant starter.
  • The honey-vinegar tomatoes add a bright, fresh contrast.
  • Just as good at room temperature, so it travels well.

EveryDayMeal recipe

Cream Cheese Tart with Marinated Tomatoes

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

Ingredients

  • 2 cups all-purpose flour (or half all-purpose, half whole wheat spelt)
  • 9 tablespoons cold butter, cubed
  • 1 large egg
  • 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
  • 3/4 pound grape or cherry tomatoes
  • 3 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon honey
  • for topping fresh basil leaves

Equipment

  • 9 or 10 inch tart pan
  • Mixing bowls
  • Whisk
  • Small saucepan
  • Box grater

Instructions

  1. In a bowl, combine the 2 cups flour, 9 tablespoons cold cubed butter, 1 egg, and a pinch of salt. Mix and knead just until a dough comes together, being careful not to overwork it so the crust stays tender.
  2. Press the dough evenly into a tart pan, working it up the sides. Chill in the refrigerator for at least 20 minutes so it firms up and holds its shape while baking.
  3. Preheat the oven to 350 degrees F. Meanwhile, stir together the 10 ounces cream cheese and the milk in a bowl until smooth and lump-free, which gives the filling a silky texture.
  4. Beat in the 3 eggs and 1 cup grated Parmesan, then season with salt, pepper, and a pinch of nutmeg. Whisk until everything is fully combined.
  5. Take the chilled crust from the fridge and prick the bottom all over with a fork so it does not puff up as it bakes.
  6. Pour the cheese filling into the crust and bake for about 25 minutes. After roughly 12 minutes, loosely tent the tart with aluminum foil to keep the top from browning too fast. The filling is done when it is set and no longer jiggles in the center.
  7. While the tart bakes, slice the 3/4 pound tomatoes. In a small pan over low heat, warm the 3 tablespoons olive oil, 3 tablespoons white vinegar, 1 tablespoon honey, and a little salt and pepper, stirring until the honey dissolves into a glossy dressing.
  8. Pour the warm dressing over the sliced tomatoes and toss to coat well.
  9. Using a spoon, arrange the tomato slices over the baked tart, letting excess liquid drip off so the crust stays crisp. Finish with fresh basil leaves and serve warm or at room temperature.

Tips from the kitchen

  • Keep the butter cold and handle the dough as little as possible for a flaky, tender crust.
  • Tent the tart with foil partway through baking so the top does not overbrown before the center sets.
  • Drain the marinated tomatoes well before topping so the crust stays crisp instead of soggy.

Estimated nutrition per serving: 340 cal · 11g protein · 24g carbs · 23g fat

Make it your own

  • Swap the Parmesan for grated Gruyere or aged cheddar for a different flavor.
  • Add sauteed spinach or caramelized onions to the filling.
  • Use a mix of heirloom tomatoes on top for extra color.

Storing & make-ahead

Refrigerate covered for up to 3 days. Add the tomatoes just before serving for the best texture. Reheat slices in a 325 degree F oven for about 10 minutes, or enjoy cold.

Good to know

Can I make the crust ahead?
Yes. Press it into the pan and chill up to a day ahead, or freeze it for up to a month. Bake straight from cold.
Do I need to blind bake the crust?
No. Pricking the bottom with a fork and pouring in the filling works fine here, but for an extra-crisp base you can blind bake for 10 minutes first.
How do I know the filling is done?
It should be set and no longer wobbly in the center when you gently shake the pan. A little puff is normal.
Can I use pre-shredded Parmesan?
Freshly grated melts and tastes best, but pre-grated will work in a pinch.

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