Heirloom Tomato and Goat Cheese Tart

Heirloom Tomato and Goat Cheese Tart Recipe

The summer of 2013 has been a tasty one, from frozen yogurt and flank steak to burger buns and cheesecake chimichangas. And I can think of no better was to send off summer in style than with one last recipe starring the season’s freshest heirloom tomatoes.

These beauties will have you tasting the rainbow, as they span every color from pale pink to vibrant yellow. They become an edible centerpiece of sorts when layered atop a buttery puff pastry crust slathered with basil pesto and dotted with creamy goat cheese. The attractiveness of the tart is almost enough to distract from the fact that summer is drawing to a close.

Heirloom Tomato and Goat Cheese Tart Recipe

But if buttery pastries won’t ease the transition to fall, what about free groceries from Whole Foods Market? I’ve partnered with the generous team at Whole Foods to give one lucky reader a $50 gift card to grocery shop ’til they drop. To enter, make sure you’re following Just a Taste on Facebook, Twitter, Pinterest and Instagram and then leave a comment on this post that answers the following question:

What dish would you make with heirloom tomatoes?

UPDATE: This giveaway is now closed. Congratulations to the winner, Kesha (comment #77)!

One winner will be selected via Random.org and announced on Wednesday, September 4, 2013. This giveaway closes on Tuesday, September 3, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.

Heirloom Tomato and Goat Cheese Tart

Heirloom Tomato and Goat Cheese Tart

Heirloom Tomato and Goat Cheese Tart

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Disclosure: I was given a Whole Foods gift card for this post. All opinions expressed are my own.


Heirloom Tomato and Goat Cheese Tart

Yield: One 12-inch tart

Prep Time: 15 min

Cook Time: 12 min


1/2 of a 17.3-ounce package puff pastry (1 sheet), thawed
4 medium heirloom tomatoes
1/3 cup store-bought or homemade basil pesto
4 ounces goat cheese
Fresh basil, for garnish
Sea salt, for garnish


Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Slice the heirloom tomatoes into 1/4-inch-thick rounds and place them on paper towels to drain.

Lightly flour your work surface then roll the thawed puff pastry into about a 10-by-14-inch rectangle. Transfer the puff pastry to the prepared baking sheet.

Spread the pesto onto the puff pastry, leaving a 1/2-inch border on all sides. Divide the goat cheese into dollops and scatter it on top of the pesto. Arrange the sliced tomatoes on top of the goat cheese.

Bake the tart for about 12 minutes or until golden brown. Remove it and let it cool for 10 minutes.

Slice or tear the basil and scatter it atop the tart, then sprinkle the tart with sea salt and serve.

Recipe by Kelly Senyei of Just a Taste.


  1. 12


    Looks so vibrating n fresh! Love it :) btw needed to ask u some food places in NY – like best farmers market n best place to buy fresh bread :)) thanks in advance :) Hope you are doing great :)

  2. 13

    Gina Caruso says

    This tart is so pretty and looks delicious!! My favorite thing to make with heirlooms is simple- caprese with burrata! (the kind from whole foods with the green wrapper is the best)

  3. 18

    Heidi says

    I’d probably let the flavor of the tomatoes shine on their own — just tomatoes and a splash of olive oil, salt, pepper on a good crusty bread.

  4. 25

    Elena says

    I would make Caprese salad

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  5. 26

    debbie binder says

    There is NOTHING better than an heirloom tomato sandwich! Toasted bread, mayo, bacon, lettuce and HUGE slices of heirloom tomato. Oh, and s&p

  6. 27

    Rosie says

    Wow – this looks spectacular – the puff pasty & heirloom tomatoes – I’d have thought it came from Martha! My recipe pales in comparison, but I love to take fresh Italian bread, still warm from the giant ovens at the Italian store, and brush the loaves with olive oil, and layer cheeses, tons of tomatoes and basil leaves. Mangia!

  7. 35

    Marcia Goss says

    I follow on Twitter (@mgoss123), Facebook. (Marcia Goss), Pinterest (mgoss123) and Instagram (mgoss123).

    I love these tomatoes sliced on a plate with cucumbers and vidalia onions, drizzled with olive oil and balsamic vinegar.

  8. 38

    Lily Sheng says

    Oooh, I’ll probably fry ’em! :-D Thanks for the giveaway, BTW, I’m already your loyal follower on all mentioned platforms! :-)

  9. 39


    i would either make a red tomato pesto (who ever decided that pesto was just basil green? :) )

    or i would empty them, and stuff them with organic beef mince, mushrooms, rice and lots of herbs !

  10. 41


    I love a good caprese, and once we get closer to fall, there is this amazing cheesy cauliflower bake with heirloom tomatoes that I’m dying to make :)

  11. 46


    I love heirloom tomatoes. I bought some in Orient (North Fork) on the way to the ferry last week. I simply made a sandwich with mayo, sliced tomatoes sprinkled with salt and pepper and lettuce. Amazing. There’s nothing like a summer tomato. I would like to try a tart of some kind, if I can get the tomatoes to last that long!

  12. 48

    CW says

    When I get heirloom tomatoes, my mind immediately goes to Caprese with Burrata. Probably the perfect appetizer.

    Although, this tart does sound pretty fantastic.

  13. 51

    Louis says

    I’d do a salad, and add cucumbers, goat cheese, and flat leaf parsley, tossed with a light vinaigrette.

  14. 57


    I’m new to Just a Taste & this is one of the first recipes I made. I used tomatoes from my garden (another first this year for me!!) and it was DELISH! My palate doesn’t care for goat cheese, so I subbed feta instead.

  15. 62

    Josh Ray says

    I would make a pizza. Start with a pastry crust, spread basil pesto across it. Top it with the tomatoes and provel cheese.

    Bake to perfection. Mmmm.

  16. 66

    Pamela Joy says

    Following on Twitter, Pamela Joy ( pjoy17) , Following on Pinterest , (Pamela Joy), Following on Facebook (Pamela Joy ) I don’t have a camera to take pictures so I don’t have an instagram account .

    OH I love tomatoes and Heirlooms are wonderful, Your tart is beautiful and one way to use them , a simple quick way would be my favorite sandwich cucumber and tomato , or cucumber and tomato salad ( forget the bread ) ;). Caprese Salad is wonderful too, or just out of hand. YUM!

  17. 67

    Sandy Headtke says

    Sliced tomatoes, avocado, and red onion. Season with seasoned garlic salt, red wine vinegar and olive oil

  18. 68


    I never think to buy varying colors of tomatoes at the same time – you’ve shown that it makes for much prettier meals! And, it increases the variety of phytochemicals, which is a bonus.

  19. 69

    Laurel says

    I love to take avocado halves and fill the centers with a salsa fresca made with heirloom tomatoes, onion, jalapenos, cilantro, garlic salt and pepper. It’s a great way to take advantage of the wonderful produce available at this time of year!

  20. 71

    Valerie C. says

    I really love this recipe! Another recipe I might make is a layered salad with meats and cheeses, basil, onions etc…

  21. 72

    Megan says

    This looks HEAVENLY! I love caprese, I love basil pesto, and anything pizza-like is always welcome in my kitchen haha. Thanks for this recipe! I can’t wait to try it!

  22. 73

    Megan says

    I forgot to mention, I’d probably use any extra heirloom tomatoes to make a simple caprese or just to top a delicious romaine salad alongside this beautiful tart! I’m adding you on IG now :)

  23. 75

    Clarissa says

    I would make a Caprese salad with fresh mozzarella and fresh basil or just eat them plain sprinkled with a pinch of salt. YUM.

  24. 80

    Lisa says

    I am going to make this and serve it with some chardonay! With heirloom tomatoes I love making a delicious caprese!

  25. 83

    SusieArchitect says

    YUM! Just made this with beautiful yellow heirlooms. Puff pastry is the best, also! My kitchen smells yummy now! Thanks for posting!


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