When our dear friends, Vic and Scott, walked in on July 4th with this amazing Goat Cheese Tomato Tart, my eyes popped wide open. It looked so gorgeous and I knew it would be divine. After all – it’s made with puff pastry, goat cheese and roasted tomatoes!
If you’ve never roasted tomatoes before, I bet you will often after you try this recipe. Roasting brings out the natural sugars in tomatoes and ups their flavor. They are wonderful added to pasta or as a bruschetta topping. And very simple to make.
Learning how to make the tart base will be an ‘ah-hah’ moment – you can use it over and over again with other sweet or savory fillings.
This tomato and goat cheese appetizer could also be served as “lunch” if paired with a salad dressed in a light vinaigrette.
Just before serving, top the tart with fresh herbs such as the Basil we showed above. Chopped kalamata olives would also be a great addition to the tart (add before baking).
Goat Cheese and Tomato Tart (slightly adapted from “The America’s Text Kitchen Family Baking Book”)
Makes two 9 1/2 by 4 1/2-inch tarts; Each serves 4
- 1 (9 1/2 by 9-inch) sheet frozen puff pastry, thawed
- 2 large eggs, lightly beaten
- 2 cups (12 ounces) grape or cherry tomatoes
- 3 Tbsp. extra-virgin olive oil
- 2 tsp. balsamic vinegar
- 1 shallot, halved and sliced thin
- 3 garlic cloves, peeled and sliced thin
- 1/2 tsp. sugar
- salt and pepper
- 8 ounces goat cheese, softened (2 cups)
- 1 Tbsp. chopped fresh basil (or other herb of your choice)
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Cut the pastry into two 9 1/2 by 4 1/2-inch rectangles and lay them on a parchment-lined baking sheet. Brush the pastry rectangles lightly with some of the beaten egg, and poke them thoroughly with a dinner fork. Bake the pastry for 10 minutes, then reduce the oven temperature to 350 degrees and continue to bake until the puff pastry shells are golden brown and crisp, 10 to 15 minutes longer, rotating the baking sheet halfway through baking. Let the pastry cool completely on the baking sheet, about 30 minutes. Leave the oven on.
- Toss the tomatoes with 1 Tbsp. of the oil, vinegar, shallot, garlic, sugar, 1/2 tsp. salt and 1/4 tsp. pepper. Spread the tomatoes into a 13 by 9-inch baking dish (I recommend spraying the pan with non-stick cooking spray first). Roast the tomatoes, without stirring, until the skins are slightly shriveled but the tomatoes have retained their shape, about 30 minutes. Set the tomatoes aside to cool.
- Increase the oven temperature to 425 degrees. Mix the goat cheese with the remaining 2 Tbsp. oil until smooth, and season with salt and pepper to taste.
- Using the tip of a paring knife, cut a 1/2-inch border around the edge of the baked puff pastry shells. Press down the center of each shell so that it rests about 1/4 inch lower than the edge (you are not actually removing the center – just pushing down). Gently spread the goat cheese mixture in the center of the shells, leaving the raised edges clean. Gently spoon the tomatoes evenly over the cheese without disturbing the edges.
- Brush the edges and sides of the tarts with more beaten egg. Bake the tarts until the pastry is a deep golden brown and the tomatoes are hot, 10 to 15 minutes, rotating the baking sheet halfway through baking. Let the tarts cool on the baking sheet for 5 minutes, then transfer them to a serving platter or cutting board and sprinkle with the basil. To serve, cut each tart crosswise into 4 pieces.