Ina Garten’s Tomato Goat Cheese Tart, the Traditional Way

A few years back, when upside-down tarts were everywhere, we jumped right in and made a version of Ina Garten’s tomato and goat cheese tart. And while it was a fun trend we fully embraced, the upside-down version never really lived up to the traditional tart, in looks or taste. 

After making this tart both ways, more times than we can count, and since our garden is currently giving us so many sweet, ripe tomatoes along with a few from the farmers’ market, we decided to make this tart the original way, but with a few of own twists. The puff pastry crust is perfectly crisp (the bottom and around the edges) and you get cheese, herbs, and sweet tomatoes in every bite. It might well be my favorite thing we’ve made all summer. It’s that good!

Why we’re going back to the traditional tomato and goat cheese tart

It’s really quite simple. With no flipping required, the entire process is much easier to control. Since the tomatoes are the star of the show here, you can actually see the layers of different colors and varieties. The crust bakes evenly and perfectly. And you can also spread the goat cheese evenly over the entire bottom of the crust and not just a little circle in the center of a one-square puff pastry tart, so that you get a taste of herby cheese, caramelized shallots, and tomato in every bite. 

The ingredients you’ll need for this recipe

This is still our twist on Ina’s original version. That part isn’t changing, but how put it together is changing. Here are the ingredients:

• 1 puff pastry sheet
• A variety of good, ripe tomatoes
• Goat cheese
• Shallots
• Olive oil
• Heavy cream
• Dry white wine
• Basil
• Oregano
• Thyme
• Rosemary
• Parmesan cheese
• Sea salt
• Black pepper
• Egg

Step-by-step instructions

1. Preheat the oven to 425°F. Roll the puff pastry out gently on a parchment paper-lined baking sheet. Using a sharp paring knife, score a border about ¾ inch in from the edge, without cutting all the way through. This is what makes the edges puff up around the filling. Prick the inside area all over with a fork so it doesn’t balloon in the middle.
2. Heat two tablespoons of olive oil in a large skillet or sauté pan over medium heat, add the sliced shallots and cook until they begin to soften. Add the wine and continue cooking until the shallots have turned a light golden color and the moisture has evaporated. Transfer the shallots to a small bowl and set aside to cool.
3. In another small bowl, add the goat cheese and the chopped oregano, thyme, and rosemary, and mix until combined. Add the heavy cream and mix again until the goat cheese mixture is spreadable. You can add a bit more heavy cream if needed.
4. Spread the herbed goat cheese over the bottom of the puff pastry up to the scored lines around the sheet of dough. Sprinkle about two-thirds of the parmesan cheese evenly over the goat cheese, reserving the other one-third for topping the tomatoes. Add the caramelized shallots and spread them evenly over the goat cheese..
5. Layer the tomato slices over the cheeses and shallots, taking them right up to the scored edge. You may need to cut a few tomato slices in half to fill a little extra space. Sprinkle the tomatoes with salt and a few grinds of pepper. 
6. Top the tomatoes with the extra parmesan and sprinkle some julienned basil leaves over the top. 
7. Brush the scored border with the egg wash, making sure to cover all four sides.
8. Bake for 20 to 25 minutes or until the puff pastry is golden brown. 

Frequently asked questions

Do I need to drain or salt the tomatoes first?

It’s optional, but with very ripe, juicy tomatoes, especially garden or farmers’ market ones, patting the slices dry with a paper towel before layering will help keep the crust crisp underneath.

Can I skip the white wine when cooking the shallots?

Yes, you can skip the white wine. The same amount of water will still help deglaze the pan and soften the shallots, though the wine adds a little extra depth and flavor.

What can I use instead of goat cheese?

A garlic-and-herb Boursin-style cheese is a good substitute if goat cheese isn’t your thing. Or, a mix of ricotta and parmesan is a good option for something milder.

I don’t have all four fresh herbs, so can I use fewer, or dried?

Fresh is always best for flavor and texture here, but thyme and basil are the two we’d prioritize if you’re short on options. If using dried herbs, use about a third of the amount and add them to the shallots as they caramelize. This will bring out the most flavor when using dried herbs.

Can I make any of this ahead of time?

You can make some of the ingredients ahead of time. The caramelized shallots and the herbed goat cheese mixture can both be made a day ahead and refrigerated. Assemble and bake the tart itself the day you’re serving it.

What tomatoes work best?

A mix of ripe heirlooms and vine-ripened tomatoes gives the best flavor and color. Very watery varieties will add more moisture to manage, so pat them dry if you’re using those.

Is this served hot or at room temperature?

You can serve this tart either way, and both retain the incredible flavor. It’s excellent straight from the oven and still holds up well served at room temperature a few hours later, which makes it easy for entertaining.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat in a 350°F oven for a few minutes to re-crisp the pastry. A microwave works too, but it will soften the crust.

If you enjoyed making this tomato and goat cheese tart, you might also like these other similar recipes

• We Made Buvette’s Chèvre Eggs
• Ina Garten’s Gruyère Quiche
• Individual Quiche in Staub Cocettes
• Ham, Egg, and Cheese Croissant