Tomato and Pesto-Whipped Goat Cheese Tart
This tomato tart post may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see our full disclosure further information.
Summer is in full-swing here in Boston! Farmer’s markets are open on the weekends, and the fresh produce is out of this world. I can’t say that I loved tomatoes while growing up.. but now? I can’t get enough of them! You could easily swap out the tomatoes and use another market find if they just aren’t your thing. Try out asparagus, zucchini, shallots, or onions!
where did the inspiration behind this recipe come from?
I made this heirloom tomato tart one day after an innocent yet impulsive farmer’s market purchase. With plenty of sweet, colorful tomatoes, I thought a tart would be the perfect way to showcase their beauty.
I think my favorite part about this heirloom tomato tart is how easy it is. I mean all you need are some simple ingredients and look how beautiful it turns out! Tomatoes aside, the pesto-whipped goat cheese is out of this world. I always keep a few logs of goat cheese in the fridge because it’s such a versatile ingredient. And as far as the pesto goes, that’s another staple in our home! Lastly, I always have homemade pesto on hand or if not, you can bet that I have a jar of DeLallo Foods’ jarred pesto (it’s the only one I’ll buy).
Now, let’s talk about this heirloom tomato tart, shall we? This recipe seems complex, but I promise you, it’s not! This tart would be perfect to serve at brunch along with my Warm Goat Cheese Salad! This recipe can be summed up by breaking up the steps into parts.
- First, prep! Slice your tomatoes, thaw out your pastry dough, and measure out and set aside all of your ingredients for the pesto-whipped goat cheese. Oh, and pre-heat your oven. Duh.
- Next, make the pesto-whipped goat cheese for the heirloom tomato tart. So easy. Grab a food processor, but if you don’t have one, combine by hand. Easy peasy. I promise.
- Bake and assemble (last but definitely not least). Make sure to pre-bake your pastry dough (don’t forget to use a fork to poke holes). Layer whipped-goat cheese on top, then sliced tomatoes, some flakey sea salt… and bake again! Boom! Heirloom Tomato Tart with Pesto-Whipped Goat Cheese! You did it!
- Finally, eat the entire thing. Do not share. Do not offer it to friends or family. Kidding. Sort of?
What you need to make seasoned and salted’s heirloom tomato tart with pesto-whipped goat cheese:
- tomatoes (would work with a variety of tomatoes, but I would avoid cherry)
- goat cheese
- pesto
- Italian seasoning blend
- honey
- salt + pepper
- basil
- lemon (zest and juice)
- puff pastry (frozen, don’t worry about making your own.. Even Ina suggest store-bought)
- flaky sea salt
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
Tomato and Pesto-Whipped Goat Cheese Tart
Equipment
- measuring spoons
- measuring cups
- cutting board
- chef’s knife
- food processor
- mixing bowls *If not using processor
- sheet pan
- parchment paper
- rolling pin (or wine bottle)
- brush
Ingredients
For the Pesto-Whipped Goat Cheese
- 11 ounces goat cheese softened at room temperature
- 3 tablespoons pesto
- 2 cloves garlic, grated
- 1 teaspoon honey
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons Italian seasoning blend
- 1/2 teaspoon kosher salt
- 1/2 cup basil leaves
- zest of 1 lemon
- juice of 1/2 lemon
For the Tart
- 1 sheet frozen puff pastry
- 4 tomatoes, large
- extra basil for serving optional
- flaky sea salt for serving optional
- 1 egg
- all-purpose flour, for dusting
Instructions
- First things first, make sure you are starting with a thawed out puff pastry sheet. Set your oven to 400 °F. On a lightly-floured surface, roll the puff pastry dough into a 16-by-10-inch rectangle. If you aren't a fan of the rustic look, you can trim the extra and cut straight lines. Up to you!
- Next, we need to prepare the pastry dough for baking and create the "crust" area. Move your rolled out pastry dough tp a sheet pan lined with parchment paper. Using a knife, lightly score the pastry dough 1 inch in from the edges, forming a rectangle. Don't pierce all the way thru the dough. This is more like an indented mark. Next, grab a fork and pierce the dough inside the rectangle at 1/2-inch intervals. Bake for 10-15 minutes, rotating halfway thru. Pastry should come out golden.
- While the pastry is baking, it's time to make the pesto-whipped goat cheese! I like to do this part with my food processor, but if you don't have one, you can mix this in a bowl. Just make sure that the goat cheese is definitely softened.
- Add the softened goat cheese to the bowl of your food processor and blend until it achieves a creamy, soft texture. About 35 seconds or so! Next, add the rest of the ingredients for the pesto-whipped goat cheese: 3 tbsp pesto, 2 garlic cloves (grated), zest of 1 lemon, juice of 1/2 lemon, 1 tsp honey, 2 tbsp Italian seasoning blend, 1/2 tsp pepper, 1/2 tsp kosher salt, and 1/2 cup basil leaves. Process until everything is combined. Taste and adjust salt + pepper to your liking.
- Time to assemble! Gently spread the goat cheese mix on top of the tart pastry – make sure not to rip the pastry by going too rough. Remember, it doesn't have to be perfect! Once the pesto-whipped goat cheese is spread out, place the sliced tomatoes on top.
- Whisk the egg in a small bowl, and brush the edges of the tart (the "crust") with the egg wash. Bake for 20-25 minutes, making sure to rotate the tart halfway thru. Allow the tart to cool for 10 minutes before cutting. Top with fresh basil and flaky sea salt. Serve Immediately.