Tomato and Goat Cheese Tart

    • Prep Time
    • 20 mins
    • Cook Time
    • 25 mins
    • Yield
    • 8 tarts
    • Difficulty Level

I love anything in puff pastry. Add cheese and puff pastry becomes amazingly delicious!

This tomato and goat cheese tart is one of my favorite things to make for company. It’s very presentable and guests are always impressed.

Plus, it’s delicious! I love the tomato and cheese combo, but you can add any of your favorite vegetables. Enjoy!

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Ingredients

  • 2 sheets puff pastry
  • 5 tbsp olive oil
  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup white wine
  • 1 sprig fresh thyme
  • 8 oz goat cheese
  • 2 large tomatoes, sliced into 8 slices
  • 8 leaves fresh basil
  • 1/4 cup Parmesan cheese

Instructions

  • 1. Unfold one sheet of puff pastry on a lightly floured surface and roll it into an 11x11-inch square. Cut sheet into 4 equal-sized squares. Repeat with the second pastry sheet to make 8 squares in total.
  • 2. Place the pastry squares on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees Fahrenheit.
  • 3. Heat 3 tbsp of olive oil in a large skillet over medium low heat and add onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add salt, pepper, wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.
  • 4. Remove puff pastries from fridge. Place 1/8 of the onion mixture on each square.
  • 5. Crumble 1 oz of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with salt and pepper. Place a basil leaf in the center. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • 6. Bake for 20-25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm. Enjoy!

Instructions

  • 1. Unfold one sheet of puff pastry on a lightly floured surface and roll it into an 11x11-inch square. Cut sheet into 4 equal-sized squares. Repeat with the second pastry sheet to make 8 squares in total.
  • 2. Place the pastry squares on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees Fahrenheit.
  • 3. Heat 3 tbsp of olive oil in a large skillet over medium low heat and add onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add salt, pepper, wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.
  • 4. Remove puff pastries from fridge. Place 1/8 of the onion mixture on each square.
  • 5. Crumble 1 oz of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with salt and pepper. Place a basil leaf in the center. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • 6. Bake for 20-25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm. Enjoy!

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