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

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We loved the upside-down tomato tart trend, but the traditional method wins on both taste and looks. You get buttery pastry, herbed goat cheese, caramelized shallots, and sweet tomatoes in every bite.

Ingredients

Scale
  • 1 sheet of puff pastry
  • A variety of good, ripe tomatoes (3 or 4), sliced about 1/4-inch thick
  • 4 ounces of goat cheese, room temperature
  • 1 large (or 2 medium) shallots, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon heavy cream
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh basil, chopped, plus more for garnishing
  • 1 tablespoon fresh oregano leaves, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon salt, divided (half for sprinkling on top of the shallots and the other half for the tomatoes)
  • 1 teaspoon pepper
  • 1 egg, beaten (for the egg wash)

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 puffs 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 evenly.
  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.

Notes

These tarts can be served hot from the oven or at room temperature. 

Find it online: https://mostlovelythings.com/ina-gartens-tomato-goat-cheese-tart/