Make the most of summer’s peak produce with a crowd-friendly recipe for Cheesy Tomato Tart with Caramelized Onions.
What’s not to love about a classic tomato tart? It’s simultaneously buttery and refreshing, with layers of puff pastry, cheese and tomatoes. The perfect summer marriage, if you ask me!
But this isn’t your ordinary tomato tart.
The puff pastry base is home to something so much more than your typical goat cheese. In fact, it’s topped with a flavor-packed mix of goat cheese, cream cheese, garlic, herbs and so many caramelized onions you might as well grab a potato chip and go for a dip.
All that herby, garlicky richness is cooked together then added to the bowl with the cheeses. Give it a whiz and let your stand mixer work its fluffing magic.
After a hearty slathering of caramelized onion cheese spread (um, yum), it’s time for the real stars of the show to make their appearance…
Hello, sweet rainbow medley of heirloom beauties!
Slice after slice is fanned atop the tart to create a pinwheel of flavor. Pop this bad boy into the oven then leave it up to your guests if they’d like to sweeten the deal even further with a thick drizzle of tangy balsamic syrup.
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- All-purpose flour, for rolling out dough
- 1/2 (17.3-oz.) package frozen puff pastry (1 sheet), thawed
- 4 pounds assorted heirloom tomatoes
- 2 onions, thinly sliced
- 2 Tablespoons unsalted butter
- 1 Tablespoon sugar
- 4 cloves garlic, minced
- 1 Tablespoon minced fresh thyme
- 1 Tablespoon minced fresh rosemary
- 8 oz. goat cheese, at room temp
- 8 oz. cream cheese, at room temp
- 2 large eggs
- Balsamic syrup, for topping (optional)
- Preheat the oven to 425°F.
- In a medium sauce pan set over medium heat, add the butter and onions and cook, stirring, until the butter is melted.
- Add the sugar and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Add the garlic, thyme and rosemary and cook until garlic is golden, about 5 minutes. Transfer the mixture to a bowl to cool completely.
- In a stand mixer fitted with paddle attachment, beat together the goat cheese, cream cheese , eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add caramelized onion mixture and mix.
- Lightly flour your work surface then unfold the puff pastry and use a rolling pin to lightly roll over and seal any creases.
- Prick the center of the pastry all over with a fork then score a 1-inch border around all of the edges.
- Spread the cream cheese mixture on top of the pastry, keeping it within the docked border. Top the cream cheese mixture with the sliced tomatoes.
- Bake the tart until it is golden brown and puffed, about 25 minutes. Remove it from the oven and let it cool for 10 minutes before slicing and serving with a drizzle of balsamic syrup (optional).
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