The Estate Bakery

Heirloom Tomato Tart with Green Goddess Cream

Name: Heirloom Tomato Tart with Green Goddess Cream
Total time: 30 min
Ingredients: 2 tablespoons (or more) unbleached all-purpose flour for dusting and rolling; 1 sheet frozen puff pastry, thawed; 1 (8-ounce) package cream cheese, room temperature; ½ cup sour cream; ½ cup mayonnaise; Juice of 1 medium lemon, about 3 tablespoons; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 1 (7-ounce) tin flat fillets of anchovies, packed in oil, discard oil; 1 tablespoon tarragon vinegar; ½ teaspoon kosher salt; ½ teaspoon coarse black pepper; ¼ teaspoon granulated sugar; 2 pints assorted baby heirloom tomatoes, halved; 1 tablespoon olive oil

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The Strategy:

Baking the puff pastry until golden and crisp provides the perfect, flaky base for this stunning summer tart. A rich, herbal green goddess cream made with fresh tarragon, chives, and parsley adds a bright, tangy layer beneath the tomatoes. Arrange a colorful mosaic of halved baby heirloom tomatoes on top, and finish with a simple drizzle of good olive oil.

Serves: 4 | Total Time: 30 minutes till it's ready

Ingredients

Puff Pastry

2 tablespoons (or more) unbleached all-purpose flour for dusting and rolling
1 sheet frozen puff pastry, thawed

Cream Base

1 (8-ounce) package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
Juice of 1 medium lemon, about 3 tablespoons

Herbs and Seasonings

2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 (7-ounce) tin flat fillets of anchovies, packed in oil, discard oil
1 tablespoon tarragon vinegar
½ teaspoon kosher salt
½ teaspoon coarse black pepper
¼ teaspoon granulated sugar

Tomato Topping

2 pints assorted baby heirloom tomatoes, halved
1 tablespoon olive oil

Raw cooking ingredients for Heirloom Tomato Tart with Green Goddess Cream arranged beautifully on a clean kitchen counter.

Instructions

Bake the pastry

Preheat the oven to 400°.
Place a piece of parchment paper onto a baking sheet.
Dust with flour. Unfold the puff pastry onto the dusted parchment paper.
Dust the pastry with flour.
Roll out the pastry to about a 9 x 11-inch rectangle. Use the tip of a knife to score a ½-inch border all around the side of the rectangle. Poke the middle of the puff pastry with the tines of a fork.
Place the baking sheet into the oven and bake until the puff pastry is golden brown, about 20 to 25 minutes.
Remove from the oven and cool to room temperature.

Make Green Goddess cream

Place the cream cheese, sour cream, mayonnaise, lemon juice, tarragon, parsley, chives, anchovies and vinegar into the bowl of a food processor.
Pulse to combine.
Season with some of the salt, pepper and sugar.
Pulse one more time.

Assemble and serve

Spread the green goddess cream sauce over the pastry crust.
Arrange the tomatoes on top.
Season the tomatoes with salt, pepper and a drizzle of olive oil.
Cut into squares and serve.

Home cook prepared steps for assembling and cooking Heirloom Tomato Tart with Green Goddess Cream.

The full recipe lives in the Vault

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The Heart of the Table

This tart is a gorgeous showcase of summer's finest harvest, bringing a burst of color and fresh garden aroma to the table. Cutting into the flaky pastry and vibrant tomatoes feels like opening a gift, turning a simple lunch into a celebratory, sun-soaked occasion.

An appetizing, fresh serving of cooked Heirloom Tomato Tart with Green Goddess Cream displayed beautifully on a styled dining table.

The Art of the Host

a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a long, rectangular slate serving board for the tart
unbleached parchment paper for lining the baking sheet
a heavy rolling pin in polished maple
a fine-edged serrated knife for clean slices

Neighborly Grace

THE PRESENTATION: Present the tart on a flat wooden cutting board, slicing it into clean squares that reveal the beautiful layers of green cream and colorful tomatoes.
THE POUR: A chilled glass of dry French Rosé or an iced herbal tea infused with fresh lemon and mint.
THE VIBE: Morning Sunroom. The soft morning light illuminates the colorful tomatoes on the table, creating a quiet, elegant atmosphere for sharing stories.

Chef’s Recommendations

The Summer Glass: Peach Bourbon Sparkler
A Tin of Anchovies in Both: Chicken in Puttanesca Sauce
The Green Plate: Roasted Veggie Salad with Quinoa
A Sugared Encore: Salted Caramel Ice Cream with Chocolate Chunks

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Heirloom Tomato Tart with Green Goddess Cream

Heirloom Tomato Tart with Green Goddess Cream

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps