A simple tomato tart recipe made with flaky puff pastry sheets covered in whipped goat cheese, then layered with the finest heirloom tomatoes and fresh herbs.
A sheet of store bought puff pastry, a creamy goat cheese that I whipped in my food processor with a little olive oil, plus freshly picked heirloom tomatoes and herbs.
Seriously, the easiest tomato tart recipe you will ever make!
I beg to argue it s also the best, but hey I might be a little partial so don’t take my word for it, make it yourself.
You could even make individual, mini tiny tarts as appetizers if you prefer, or just cut it into bite size pieces for fabulous entertaining!
Different Topping Ideas:
- Swiss Cheese + Rosemary
- Fontina + Roasted Pepper Olive Tapenade
- Fresh Mozzarella + Oven Roasted Cherry Tomatoes
- Whipped Ricotta + Basil
- Cucumber + Feta Cheese
- Caramelized Onion + Whipped Goat Cheese
How to make the best tomato tart with puff pastry, goat cheese, heirloom tomatoes and basil! A California twist on a French classic!
- 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!
You’ll Also Love:
Tomato Bruschetta
Cucumber Tomato Salad
Stuffed Tomatoes
Open Faced Tomato Sandwiches
Sam | Ahead of Thyme
September 5, 2016 at 9:08 pmThis looks incredible! I love the way you used different types of tomatoes. Yum!!
Jen | Baked by an Introvert
September 6, 2016 at 6:15 amThis is the perfect way to use up all the tomatoes from the garden. We have an abundance of them!
Florentina
September 6, 2016 at 11:56 amOh home grown tomatoes are the best, amazing flavors!
Marisa Franca @ All Our Way
September 6, 2016 at 1:59 pmMy heart and tummy are palpitating in amazement and anticipation. WoW!! Your tart looks so good I could make a meal out of it for breakfast, lunch, and dinner. I’m pinning!!
Florentina
September 9, 2016 at 6:25 pmThank you Marisa, it was dinner for me too 😉
Aish Padihari
September 6, 2016 at 2:54 pmYou got me at puff pastry. I’m planning a taps party soon and I think I should make something like this. great recipe
Platter Talk
September 6, 2016 at 2:54 pmI love, love, love this recipe and ALL of the ingredients! Savory & flavorful. Looking forward to trying while we still have all the beautiful tomatoes available! Thank you.
Sarah
September 6, 2016 at 7:04 pmBeautiful! I’m always looking for more ways to use tomatoes, especially this time of year! It looks delicious.
Ginger Wroot
September 11, 2016 at 6:10 pmSo, so happy that I came across your rockin’ blog! Pinned this tomato tart recipe, and looking forward to trying it soon while homegrown tomatoes are still in season. Thanks! –Ginger
Florentina
September 12, 2016 at 2:08 pmThanks so much Ginger, so happy you love the blog, report back once you try the tomato tart ~ Florentina