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Heirloom Tomato and Goat Cheese Tart

This easy tart showcases a rainbow of heirloom tomatoes layered atop a buttery puff pastry crust slathered with basil pesto and dotted with creamy goat cheese. It's quick, easy and delicious.
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 servings

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.

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.
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