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Tomato Tart Recipe with Goat Cheese & Puff Pastry
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Tomato Tart Recipe with Goat Cheese & Puff Pastry

How to make the best tomato tart with puff pastry, goat cheese, heirloom tomatoes and basil! A California twist on a French classic!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Florentina


  • 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!