This Goat Cheese Tomato Tart is one of those recipes that’s almost too simple for how elegant and flavorful it turns out. Made with flaky puff pastry, tangy goat cheese, juicy roasted tomatoes, and a touch of garlic and herbs—it’s everything you want in a summer tart. Whether you serve it as an appetizer, brunch dish, or light lunch, this tart always steals the spotlight. Farmer’s market Summer tomatoes, a layer of goat cheese, and fresh herbs makes this tart so flavorful. Pair this tomato goat cheese tart with a bowl of soup or green salad for an easy dinner for busy weeknights. Not a goat cheese fan? Give our Easy Puff Pastry Tomato Tarts Recipe a try!
3 Reasons You’ll Love This Tart Recipe
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Easy but Elevated
With just a few ingredients and store-bought puff pastry, this tart feels fancy without the fuss. -
Tomato Season Hero
Roasting tomatoes brings out their sweetness and makes them the perfect match for creamy goat cheese. You can use cherry tomatoes year round, or fresh heirloom tomatoes when they are in season. -
Incredible Texture Combo
Flaky pastry, soft cheese, juicy tomatoes, and a crispy edge of parmesan—this tart has it all.
Ingredients for Goat Cheese Tomato Tart:
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Puff pastry
Acts as a buttery, flaky foundation that crisps beautifully in the oven. -
Garlic olive oil
Adds a subtle garlic flavor that complements the cheese and tomatoes without overpowering. You can use regular garlic oil mixed with garlic powder. -
Goat cheese
Brings tang and creaminess that pairs perfectly with roasted tomatoes. -
Tomatoes
Sweet, juicy, and ideal for roasting—use ripe ones for the best flavor. -
Shredded parmesan cheese
Melts into a golden, savory topping with a bit of salty sharpness. -
Fresh ground black pepper
Adds brightness and contrast to the richness of the cheese. -
Dried Italian herbs
A mix of oregano, basil, and thyme to layer in earthy flavor. -
Fresh basil, for garnish (optional)
Brings freshness and a pop of color to finish the dish beautifully.
Step-by-Step Instructions
Prepare the Tomatoes:
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Slice tomatoes into thick slices and place on paper towels & slightly sprinkle with salt. Let them sit while you prepare the pastry—this draws out moisture and boosts their flavor. Turn over and slightly salt other side.
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If using cherry tomatoes, slice in half and place on paper towels and salt.
Prepare the Puff Pastry:
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Pre-heat oven to 400F.
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ine a baking sheet with a piece of parchment paper.
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Place thawed puff pastry in the center. Using a rolling pin slightly roll out the Use a sharp knife to create a scored border around the edge (don’t cut all the way through).
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Use a fork to poke holes generously across the center section to prevent puffing.
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Bake for 10 minutes, rotating the pan halfway through.
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Remove from oven and gently press down the center using the flat side of a fork to flatten any puffed areas.
Assemble the Tart:
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Brush the center of the pastry with garlic oil.
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Reserving a tablespoon of goat cheese crumble the rest over the puff pastry and sprinkle with dried Italian herbs and parmesan cheese.
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Arrange tomatoes over the top of the goat cheese.
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Add a few grinds of fresh black pepper and top with the a little more of the Italian seasoning, and fill in any spaces with a little extra goat cheese.
Bake:
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Return tart to oven and bake for 30 minutes, turning halfway through, looking for a golden brown color on the crust.
Tip: If the crust is browning too quickly but the tomatoes need more time, loosely cover the tart with foil for the remaining baking time.
Finish & Serve:
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Let the tart rest for at least 5 minutes after baking.
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Use the parchment paper to transfer the tart to a cutting board. Slide out the parchment and cut tart into 4 squares.
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Garnish with fresh basil and serve warm or at room temperature.
How to Store:
Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat, place tart slices on a baking sheet in a 375°F oven for 5–7 minutes to re-crisp the crust. Avoid the microwave, which can make the pastry soggy.
Variations to Try:
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Add a Drizzle: Finish with balsamic glaze or hot honey for a sweet-tangy twist.
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Swap the Cheese: Use whipped ricotta or fresh mozzarella
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Make it Spicy: A great way to add some zip is to add a pinch of crushed red pepper flakes or a thin layer of Calabrian chili paste under the cheese.
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Mini Tarts: Cut the pastry into smaller squares for individual servings—perfect for parties or brunch boards.
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Try Other Herbs: Swap basil for fresh thyme, chives, or parsley depending on what you have on hand.
Equipment
- Rolling Pin
- Parchment paper
- sheet pan
- fork
Ingredients
Ingredients for the Goat Cheese Tart:
- 2 tomatoes Or 1 pint cherry tomatoes
- ¼ teaspoon salt for tomatoes
- 1 sheet puff pastry
- 1 teaspoon Garlic-infused olive oil
- 4 oz goat cheese
- ¼ cup parmesan cheese freshly shredded
- 8 grinds ground pepper
- 1 teaspoon Italian seasoning ½ for under tomatoes, ½ for on top of tomatoes
- 2 Basil leaves Fresh, if available, for garnish
Instructions
Prepare Tomatoes.
- Pre-heat oven to 400 degrees
- Slice the tomatoes into thick slices, arrange them on a towel or paper towels, and sprinkle them lightly with salt. Allow to sit while preparing pastry.2 tomatoes, ¼ teaspoon salt
Prepare Puff Pastry:
- Thaw puff pastry overnight in refrigerator. You may also thaw on counter for about 35 minutes.1 sheet puff pastry
- Put a piece of parchment paper on sheet pan. Place puff pastry in center, and using a rolling pin, slightly roll out. Use sharp knife to score (do not cut all the way through) about ½ inch around outside
- Use a fork, and generously poke holes all over the center section.
- Bake for 10 minutes, turning pan half way through.
- Pull pastry out of oven, and take the flat part of a fork and smash middle that has puffed up down.
Put Tart together:
- Brush the center of the pastry with garlic oil. Add goat cheese over the pastry. Sprinkle with Parmesan cheese and Italian seasoning.1 teaspoon Garlic-infused olive oil, 4 oz goat cheese, ¼ cup parmesan cheese, 1 teaspoon Italian seasoning
- Top with tomatoes. Add a few grinds of fresh pepper, and top with the remaining Parmesan cheese.
- Bake for a total of 30 minutes, turning half way through. If side crust is getting brown, and tomatoes have not quite cooked, cover lightly with foil.
- When tart is done, allow to rest for at least 5 minutes.Use parchment to pick up tart, and move to a cutting, and serving board, and slide out the parchment. Use a sharp knife to cut into 4 squares. Garnish with fresh basil.
Nutrition
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