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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.