Heirloom tomato and roasted garlic tart

Prep 15 min
Total 1 hour 5 min
Serves 8

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1 whole
2 tbsp
extra-virgin olive oil, divided
1 sheet
PC Butter Puff Pastry, thawed
1 cup
quark cheese
4 tsp
finely chopped chives
1/2 tsp
1/4 tsp
400 g
heirloom tomatoes, various sizes and colours, sliced or halved
sea salt, (optional)
pepper, (optional)
fresh basil leaves
mircogreens or baby arugula


  • PREHEAT oven to 400F, then line a baking sheet with parchment.
  • CUT off and discard top of garlic. Place bulb on a large piece of foil. Drizzle with 1 tsp of the oil, then wrap with foil. Roast until garliccloves are soft, about 50 min.
  • ROLL puff pastry to a 14 × 10-in. rectangle on a lightly floured surface, then  place on prepared sheet. Prick pastry all over with a fork. Refrigerate for 15 min.
  • BAKE until golden brown, about 12 min. Let cool on a rack for 20 min.
  • SQUEEZE garlic from bulb into a bowl. Mash into a paste with a fork, then stir in quark, chives, 1 tbsp oil, salt and pepper. Spread over pastry, leaving a border. Arrange tomatoes on top and sprinkle with sea salt and pepper. Drizzle with remaining 2 tsp of oil, then garnish with basil and microgreens.

Kitchen Tip: Quark is a low-fat, spreadable cheese with a tangy finish.



Calories 184, Protein 6 g, Carbohydrates 15 g, Fat 11 g, Fibre 2 g, Sodium 246 mg.

Weekend Baking: Classic butter tarts

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