Elevate your summer gatherings with this Heirloom Tomato and Goat Cheese Tart. Made with just 5 ingredients and ready in 30 minutes, this savory puff pastry recipe stars juicy tomatoes, creamy goat cheese and a burst of basil pesto. It’s a visually stunning and deliciously simple dish that’s perfect for brunch, lunch or as an elegant appetizer.
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I love creating dishes that are as beautiful as they are delicious. Today, I am excited to share a recipe that perfectly captures the essence of summer: Heirloom Tomato and Goat Cheese Tart.
For this recipe, a layer of pesto is spread onto a store-bought puff pastry base so you get herby, tomato-y and cheesy flavors with each bite. You can absolutely use your favorite store-bought pesto, but I highly recommend trying my easy basil pesto recipe. It’s fresh, nutty and delicious.
Because this tomato puff pastry tart has so few ingredients, use the best, ripest tomatoes you can get your hands on (I like heirloom ones). And while this is totally optional, using a few different colored tomatoes makes the produce look like the star of the show it is.
If you’re looking for more summer tomato recipes, check out my Quick Cherry Tomato Pasta Sauce and Greek Cucumber Tomato Salad.
- Puff pastry: Puffs up when baked, creating buttery, flakey layers. For the best flavor, look for an all-butter puff pastry.
- Tomatoes: Heirloom tomatoes are the star of this tart, offering a burst of flavor and a rainbow of colors. If heirloom tomatoes aren’t available, any ripe, juicy tomatoes like beefsteak or Roma will work just as well.
- Pesto: While store-bought works just fine, I find that homemade basil pesto takes it up a notch in freshness and flavor.
- Goat cheese: Creamy and tangy, goat cheese is the ideal counterpoint to the sweet tomatoes and rich pesto. If goat cheese isn’t your thing, feta or ricotta cheese are excellent alternatives that still provide a creamy texture and tangy taste.
- Fresh basil: Topping this tomato tart with fresh basil screams summer and if you make your own basil pesto, you’ll already have some on hand.
See the recipe card for full information on ingredients and quantities.
What makes this tomato tart special is that it’s so easy to make. With just a few fresh, simple ingredients, you can whip up a gourmet creation that looks like it was made in a fancy French bakery. Whether you’re a seasoned chef or just looking to impress, this tomato and goat cheese tart is sure to become a favorite in your recipe collection!
- Preheat the oven. Turn the oven on to 400ºF and line a baking sheet with parchment paper.
- Slice the tomatoes. Slice the tomatoes into 1/4-inch rounds, and place on a paper towel to dry. Doing so will prevent them from leaching moisture and turning the puff pastry soggy.
- Roll the puff pastry. Lightly flour a work surface (a small, fine-mesh strainer does this really easily!). Then, roll the puff pastry into a rectangle that’s 10 inches wide and 14 inches long. Transfer the puff pastry to the baking sheet.
- Begin to assemble the tart. Spread the pesto onto the base of the puff pastry, leaving a 1/2-inch border around the side. An offset spatula—with its long, flat angled blade—is good for this.
- Add the cheese. Dollop the goat cheese evenly on top of the pesto.
- Add the tomatoes. Place the sliced tomatoes on top of the goat cheese.
- Bake. Bake the tart for 12 minutes or until the puff pastry’s edges are golden brown. Let cool on the baking sheet for 10 minutes and sprinkle with salt, top with basil and serve.
- Puff pastry comes frozen and will need to thaw before you can roll it. Thaw the puff pastry in the refrigerator overnight before using. Don’t try to do so at room temperature. While it may be faster, it’ll ensure your puff pastry is gummy and very tough to work with and roll out.
- To avoid a soggy tart, I lightly salt the tomato slices and let them sit for 10 minutes. This draws out excess moisture, which I then blot away with paper towels.
- Instead of one big tart you slice into pieces, you can make individual tomato and goat cheese tarts. To do so, slice the puff pastry into 8 or 9 pieces. Then, follow the same topping instructions, dividing the pesto, cheese and tomatoes among the tarts. Your baking time will vary, so keep an eye on the tartlets and pull them out when they’re golden brown.
- You can top the tart with cooked, crumbled bacon or slices of prosciutto after it comes out of the oven.
Like most recipes starring puff pastry, this tomato tart is best enjoyed fresh to preserve its crispness and flavors. However, if you have leftovers store them in an airtight container in the fridge. They’ll still taste great for up to 24 hours after making them. And if you prefer a warm pastry, you can reheat it at 250°F for a few minutes.
Frequently Asked Questions
This tomato and goat cheese tart is delicious when served hot, cold or at room temperature. I prefer it warm when the goat cheese is slightly melty and the tomatoes taste like they’ve been kissed by the sun.
Each component of the heirloom tomato tart can be prepared in advance, but it’s best to assemble and bake it shortly before serving to maintain the integrity of the ingredients and the crispness of the puff pastry.
Baking the tart at a higher temperature will help the puff pastry become crispier quicker. To prevent the puff pastry from getting soggy, it helps to dry out the tomatoes first. Placing them on paper towels before assembling the tart will suck out their excess moisture.
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Ingredients
- 1/2 (17.3-oz.) 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
Instructions
- 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.
Kelly’s Notes
- Puff pastry comes frozen and will need to thaw before you can roll it. Thaw the puff pastry in the refrigerator overnight before using. Don’t try to do so at room temperature. While it may be faster, it’ll ensure your puff pastry is gummy and very tough to work with and roll out.
- Goat cheese is easiest to divide and crumble when it’s chilled (not at room temperature), so stash it in the fridge until you’re ready to use it.
- Instead of one big tart you slice into pieces, you can make individual tomato and goat cheese tarts. To do so, slice the puff pastry into 8 or 9 pieces. Then, follow the same topping instructions, dividing the pesto, cheese and tomatoes among the tarts. Your baking time will vary, so keep an eye on the tartlets and pull them out when they’re golden brown.
- You can top the tart with cooked, crumbled bacon or slices of prosciutto after it comes out of the oven.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste.
Not only is this dish beautiful, its also delicious!
So glad you enjoyed the recipe, Mary!
Love this Kelly! I’ve been eating a lot of goat cheese lately so this is perfect! Pinned.
My goat is cheesing looking at this.
I just saw a heirloom tomato panzanella that I would love to make!
I would love to make a fresh Cobb salad with them.
I would make a tomato, cucumber, green pepper and red onion salad
YUM! Just made this with beautiful yellow heirlooms. Puff pastry is the best, also! My kitchen smells yummy now! Thanks for posting!
I would make a fresh summer pasta with all my yummy harvest – basil and peppers and cheese!
refreshingly summery and sunny to look at tart,beautiful food clicks :-)