This tomato tart recipe is made for lazy summer days. A thin puff pastry sheet covered in whipped goat cheese and layered with the finest heirloom tomatoes and fresh herbs.
Because it is heirloom tomato season you guys, I couldn’t help but whip up this lazy tomato tart recipe yesterday.
A sheet of store bought puff pastry, a creamy goat cheese that I whipped in my food processor with a little olive oil, and freshly picked heirloom tomatoes and herbs.
Use a mixture of different colors and sizes, whatever looks best in your garden or at the market.
I folded a bunch of fresh chives into my whipped goat cheese, because those two combine into the loveliest flavors. Then I spread it all over the top of my cooked puff pastry. I think I thought of this when I made those divine goat cheese crostini, remember those cuties ?
The easiest tomato tart recipe you’ll ever make!
You could also cook the goat cheese and tomatoes together with the puff pastry, but I just couldn’t bring myself to do that with those perfect fresh heirloom tomatoes.
I used a light drizzle of extra virgin olive oil to finish, and sprinkled a few flakes of Fleur de Sel over the top of each tomato slice. That salty and tangy little bite, combined with the creaminess of the goat cheese and the subtle oniony flavor of the chives is absolutely divine.
I’m pretty sure I could live happily ever after on this goat cheese tomato tart. I mean, why not ..?
Tomato Tart Ideas:
- You can replace the goat cheese with mascarpone or ricotta cheese.
- Swap the tomatoes for some fresh figs + caramelized onions. Tough I’m pretty sure that would make it a Fig tart ?
- 14 oz puff pastry
- 1 pound heirloom tomatoes
- 10 oz goat cheese
- 2 tbsp extra virgin olive oil + more for garnish
- 1 tsp coarse sea salt + more to taste
- 1/3 cup chives snipped
- 1/3 c basil leaves + blossoms
- Thaw out the puff pastry according to the directions on the package.
- Preheat your own to 400”F
- To the bowl of a mini food processor add the goat cheese together with 2 tablespoons of olive oil and a pinch of sea sat. Process until fluffy.
- Transfer the whipped goat cheese to a bowl and fold in the chives, reserving some for garnish. Cover tightly with plastic wrap and refrigerate until needed.
- Sprinkle some flour on the kitchen counter and roll out the puff pastry. Use a rolling pin if needed to stretch it out thinner.
- Use a fork to poke holes all over the top surface of the puff pastry. Transfer it to a parchment lined baking sheet.
- Cook the pastry in the preheated oven until puffed up and golden brown on top, about 30 minutes or so. Remove from the oven and allow it to cool completely.
- Assemble your tomato tart.
- Spread the chive and whipped goat cheese mixture on top of the cooled puff pastry.
- Slice the heirloom tomatoes into thin slices and place them on top pf the goat cheese.
- Sprinkle with the reserved chives and fresh basil.
- Finish with a light drizzle of extra virgin olive oil and a nice pinch of coarse sea salt over the tomatoes.
- Slice your tomato tart into squares and enjoy!
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