Savory Tomato and Goat Cheese Puff Pastry Tart Recipe
There’s nothing quite like late summer tomatoes, and one of my favorite ways to use them is in this easy tomato and goat cheese tart with puff pastry. It’s the perfect recipe for when you want something seasonal, delicious, and surprisingly simple.
This tart has that ideal blend of flavors: the natural sweetness of vine-ripened tomatoes, the tangy creaminess of goat cheese, and fresh thyme from the garden, all layered on a flaky, buttery puff pastry crust. It looks elegant enough to serve to guests, yet it’s so quick to put together that you can easily make it on a weeknight.
Serve it warm with a crisp green salad for brunch, as an appetizer, or as a light but satisfying dinner. However you enjoy it, this tomato and goat cheese tart is the kind of recipe you’ll circle back to every year when your garden or local farmers’ market is overflowing with ripe tomatoes.
You can read about how we plant our tomatoes here.
Ingredients for tomato and goat cheese puff pastry tart
- Ripe tomatoes
- Fresh thyme leaves
- Goat cheese
- Puff pastry
- Egg wash
- Salt and pepper to taste
- Olive oil
- Milk (or heavy cream)
Directions for making a tomato goat cheese tart
Note: Puff pastry has a high fat content level, so there’s no need to grease the tart pan. In fact, greasing it may cause the pastry to shrink or lose its shape during baking.
Savory Tomato and Goat Cheese Puff Pastry Tart Recipe
Make the most of summer tomatoes with this savory tomato and goat cheese tart. Flaky pastry, tomatoes, and tangy goat cheese in every bite.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Light lunch or appetizer
- Method: Bake
- Cuisine: French
Ingredients
- 4 to 5 small ripe tomatoes
- 1 teaspoon fresh thyme leaves (you can also substitute thyme leaves with fresh basil leaves, parsley, or any of your other favorite herbs)
- 4 oz. package of good goat cheese
- 1 puff pastry sheet
- 1 egg (to make an egg wash)
- Salt and pepper to taste
- A drizzle of olive oil
- 1 tablespoon of milk (more as needed)
Instructions
- Preheat the oven to 425°F.
- On a lightly floured work surface, unfold the puff pastry sheet and roll it out to fit the size of your tart pan (I used a rectangular 11″ x 5″ removable-bottom tart pan).
- Place the dough in the tart pan, letting it drape over the edges. Press the dough into the pan, then use a rolling pin or knife to trim the excess dough.
- Prick the bottom of the pastry with a fork.
- In a small bowl, mix the goat cheese with 1 tablespoon (more if needed) of milk or heavy cream until smooth. Spread a thin layer of the goat cheese mixture over the pastry bottom (mixing milk or heavy cream with the room temperature goat cheese makes it easier to spread over the bottom of the puff pastry dough).
- Layer the sliced tomatoes over the goat cheese. Season with salt and pepper.
- Drizzle the tomatoes with olive oil, brush to make sure they are evenly coated, and scatter the thyme leaves on top.
- Brush the exposed edges of the pastry dough with the egg wash.
- Bake for 20–25 minutes, or until the crust is golden brown.
- Let the tart cool for a few minutes before removing it from the pan. Slice, serve, and enjoy!
Notes
Puff pastry has a high fat content, so there’s no need to grease the tart pan. In fact, greasing it may cause the pastry to shrink or lose its shape during baking.
