Goat Cheese Tomato Tart

This Goat Cheese Tomato Tart is a wonderfully easy, show-stopper recipe. It’ perfect for summer entertaining and for using up in-season cherry tomatoes!
Course Appetizer, Main Dish
Cuisine American
Keyword goat cheese, puff pastry, tomatoes
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 646kcal
Author Jillian - a Food, Folks and Fun original!


  • 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!


Calories: 646kcal | Carbohydrates: 34g | Protein: 20g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 412mg | Potassium: 284mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 18.2mg | Calcium: 114mg | Iron: 3.8mg