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This Irresistible Goat Cheese Tomato Tart is a wonderfully easy, show-stopper recipe. It’s perfect for summer entertaining and for using up in-season cherry tomatoes!
Summertime is here and backyard gardens everywhere are teeming with home-grown tomatoes and basil! Going out back and picking produce for super is a simple joy I just love. Right now I have a ton of cherry tomatoes and basil growing. Luckily I came across this recipe for an easy tomato tart and I just knew I needed to try it!
I am a sucker for goat cheese. While eating out if I see something with goat cheese in it, there’s a 99.9% chance I’ll order it. Please tell me I’m not alone in this! Where all my goat cheese lovers at?!
This Goat Cheese Tomato Tart will easily become your go-to recipe for entertaining this summer or for an easy weeknight dinner! It’s easy to make, let me show you how!
How to make: Goat Cheese Tomato Tart
Cook’s Note – Goat Cheese Tomato Tart
- This will serve 4 people as a main dish (I’d serve it with a nice salad, pasta salad, or bowl of gazpacho and strawberry semifreddo for dessert), or 10-12 as an appetizer.
- The baked puff pastry shells are a bit delicate, so take care when handling them!
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- baking sheet
- pastry brush
- mixing bowl
- paring knife
- cutting board
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Goat Cheese Tomato Tart
- 1 9½ by 9-inch sheet frozen puff pastry thawed
- 2 large eggs lightly beaten
- 12 ounces cherry tomatoes about 2 cups
- 3 Tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 medium shallot halved and sliced thin
- 3 large garlic cloves peeled and sliced thin
- ½ teaspoon sugar
- Salt and pepper
- 8 ounces goat cheese at room temperature
- 1 Tablespoon chopped fresh basil
- Move oven rack to middle position and preheat oven to 425 degrees F. Line baking sheet with parchment paper; set aside.
- Cut pastry into two 9 ½ by 4 ½-inch rectangles. Place both on prepared baking sheet, and brush lightly with some of the beaten egg. Prick dough all over using a fork. Bake pastry for 10 minutes, then reduce oven temperature to 350 degrees F and continue to bake until pastry is golden brown and crisp, about 10-15 minutes longer. Cool pastry completely on baking sheet, about 30 minutes. Leave the oven on.
- In medium bowl toss tomatoes with 1 tablespoon of olive oil, the vinegar, shallot, garlic, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Pour tomatoes into 13x9-inch baking dish and spread evenly. Roast tomatoes, without stirring, until slightly shriveled, about 30 minutes. Set tomatoes aside to cool.
- Bring oven temperature back up to 425 degrees F. In small bowl mix together goat cheese with remaining 2 tablespoons olive oil until smooth, and season with salt and pepper to taste. Use tips of paring knife to cut ½-inch border around edge of cooled puff pastry. Gently press centers down so the top rests ¼ - ½ inch lower than the edges. Evenly spread goat cheese mixture over sunken shells. Spoon in roasted tomatoes evenly into each pastry shell.
- Brush edges and sides of tarts with more of the beaten egg. Bake tarts until pastry is deep golden brown and tomatoes are heated through, about 10-15 minutes. Cool tarts on baking sheet for 5 minutes, then transfer to cutting board. Slice each tart crosswise into 3 pieces, sprinkle with basil and serve!
This post first appeared on Food Folks and Fun on June 25, 2016.
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Darlene Sanders says
Is there any other type of cheese you would recommend? I wonder if a fresh mozzarella might be too ‘wet’ and would in turn make the crust soggy.
Maybe try some Brie?
Shayna Hannah Ghattas says
Hi! THink I could freeze this?
Hi Shayna, I don’t think the puff pastry after it’s cooked would hold up well in the freezer. I think once you go to reheat it it will be rubbery, but it’s worth a try. If you try freezing it come back and let me know how it turned out!
I made this tonight and it is absolutely delicious. Thank you for the Recipie!
Allie, I am SO glad you enjoyed it! Thanks for stopping by. 🙂
Christina Guynn says
I made this last weekend for a “farmer’s market” theme dinner party. Everyone loved it! I’m going to be making this A LOT! I am planning to substitute goat cheese for flavored spreadable cream cheese when I make for myself. I will save the goat cheese for special occasions and dinner parties. REALLY SUPER DELICIOUS!
Christina, I’m so glad you enjoyed the recipe! Thanks for stopping by. 🙂
The Peasant's Daughter says
These are just some of my favourite things put together. Thanks for the recipe, I have puff pastry sitting in the freezer for far too long.
I love this tart recipe. Would make for a great recipe to use up tomatoes from the garden.
Looks so simple but yet so elegant and delish! Any crusty, tomatoey, cheesy foods are my favorities! Will need to give this a try very soon – maybe for my husband for Father’s Day – he would love it! Thanks!
I love everything about this dish! Flavours marry so well together.
This looks perfect for summer entertaining! I adore the flavor of goat cheese!
Kelly | Foodtasia says
Jillian, this tomato tart looks mouth wateringly delicious! Definitely a goat cheese lover here! Love how easy it is!
This is a really good side dish!
Joyce Dulee says
I made this recipe for a gathering at my daughter’s home using honey goat cheese. Everyone went crazy over it and couldn’t get enough, not a crumb was left. The combination of fresh picked tomatoes and honey goat cheese was delecious. Thanks for the recipe.
Joyce, I’m thrilled that this recipe was a hit! Thanks for stopping by! 🙂
Katie S says
Fairly easy and straightforward. Came out really well. The cooking and prep time was much longer than an 1 hour. I cooked the tomatoes the day before and they marinated in the fridge. Also during pastry cooling process they deflated. Very yummy