Tomato Goat Cheese Tart Recipe with Puff Pastry

This Tomato Goat Cheese Tart Recipe with Puff Pastry is a simple dish celebrating tomato season!  My delicious recipe combines a few simple ingredients and can be enjoyed hot or at room temperature. It’s perfect for any lunch, brunch, or summer gathering! In my opinion, nothing is better than summer tomatoes – paired with a creamy goat cheese filling and a buttery crust, you can’t beat it! This recipe is even better with fresh heirloom tomatoes – the mix of colors makes this tart pop! 

A rectangular puff pastry tart topped with pesto-whipped goat cheese and big heirloom tomato slices - zoomed in picture.

I consume an absurd amount of tomatoes in the summer. Here in New England, beautiful heirloom tomatoes are abundant in mid-summer, especially at my local farmer’s market, which I frequent on Saturdays. I never leave the market without a big bag of ripe tomatoes – the first thing I grab during my Saturday trips. Pairing the juicy, almost tart tomatoes with a yummy goat cheese mixture is absolute perfection. I combine goat cheese, pesto, a little honey, and other ingredients. Then, I spread a thin layer of goat cheese mix on a sheet of puff pastry sheet before placing tomato slices on top. Add some fresh basil leaves and you’ve got the perfect summer tart! The best part is that this is a free-form recipe, so you don’t need a fancy tart pan. 

Why You’ll Love This Recipe

  • It’s easy, yet impressive. Your guests will be blown away by this tart’s flavors, and you won’t even break a sweat to make it!
  • Breakfast, lunch, or brunch! My tomato tart is perfect for a variety of occasions and meals. Pair it with a crisp arugula salad for the perfect lunch!

Ingredients

Ingredients for a tomato and goat cheese tart
  • Goat Cheese – This creamy goat cheese forms the base of our tomato tart, adding tanginess and richness to every bite.  Allow the goat cheese to soften at room temperature for easier blending and a smoother texture.
  • Pesto – Bursting with vibrant flavors of basil, garlic, and nuts, pesto adds a nice green color and herbal taste to our goat cheese mixture. For a shortcut, use store-bought pesto, or prepare homemade pesto in advance for fresher taste. I have a few recipes you can try: Pesto alla Genovese, Walnut Pesto, or Nut-Free Pesto.
  • Garlic – Grated garlic adds a strong, savory element to our pesto-whipped goat cheese. Use a microplane or fine grater to achieve a finely grated texture for even distribution throughout the cheese mixture.
  • Basil Leaves – Select fresh basil leaves with vibrant green color and firm texture, and store them wrapped in damp paper towels in the refrigerator for extended freshness.
  • Lemon Zest –  Lemon zest adds a nice citrusy element to the whipped goat cheese. Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.
  • Lemon Juice –  Freshly squeezed lemon juice adds a tangy acidity to our pesto-whipped goat cheese, brightening its flavors and enhancing its overall freshness. Roll the lemon on a countertop before juicing to maximize the amount of juice you get!
  • Frozen Puff Pastry – The flaky, buttery puff pastry serves as the crispy base for our goat’s cheese tart. Thaw the puff pastry according to package instructions, handling it gently to prevent tearing.
  • Tomatoes – Ripe, juicy tomatoes add vibrant color, sweet-tart flavor, and a refreshing juiciness to our tart, complementing the creamy goat cheese and aromatic pesto with their summery freshness. 
  • Egg – A beaten egg wash brushed onto the edges of our tart crust creates a beautiful golden sheen and helps seal the pastry, ensuring a crisp and flaky texture that holds up well to the creamy filling. 

Substitutions and Additions

  • Goat Cheese – Substitute with cream cheese for a milder flavor or feta for a tangy twist.
  • Pesto –  Replace with sun-dried tomato pesto for a richer flavor or with basil pesto for a classic taste.
  • Fresh Herbs – Top the dish with herbs like fresh thyme before serving. 
  • Tomatoes – Use different types like cherry tomatoes or whatever you have available! 
  • Balsamic Drizzle – Top the tart off with a balsamic glaze before serving. 

Step by Step Instructions

Rolled out puff pastry on a baking sheet, uncooked.

Step 1: Preheat your oven to 400°Fahrenheit (204° Celsius). On a lightly floured surface, roll out the puff pastry to a 16×10-inch rectangle.

Transfer to a parchment-lined sheet pan. Score a 1-inch border around the edges without cutting through. Pierce the inside of the rectangle with a fork at 1/2-inch intervals.

A baked puff pastry sheet on a baking sheet.

Step 2: Bake for 10-15 minutes until golden, rotating halfway through.

Pesto-whipped goat cheese in a food processor bowl.

Step 3: In a food processor, blend softened goat cheese until creamy.

Add pesto, garlic, lemon zest and juice, honey, pepper, salt, and basil leaves. Process until smooth. Taste and adjust the seasoning to your liking.

A baked puff pastry sheet topped with a pesto-whipped goat cheese on a baking sheet.

Step 4: Spread the creamy pesto-whipped goat cheese over the warm, baked pastry.

Uncooked tomato and goat cheese tart on a baking sheet.

Step 5: Arrange the beautiful tomato slices on top. Brush the edges with the whisked egg for a golden finish.

Tomato and goat cheese tart on a baking sheet hot out of the oven.

Step 6: Bake for another 20-25 minutes, rotating halfway through.

A rectangular puff pastry tart topped with pesto-whipped goat cheese and big heirloom tomato slices - zoomed in picture.

Tips and Notes

  • Thaw the puff pastry properly. Ensure the puff pastry sheet is fully thawed before starting. Thawing in the refrigerator overnight is recommended for best results, but if you’re short on time, you can also thaw it at room temperature for about 30-40 minutes.
  • Perfect the tart crust. When rolling out the puff pastry, aim for a 16-by-10-inch rectangle. For a professional touch, use a ruler or straight edge to trim the edges for a clean, uniform appearance. Remember, though, rustic is beautiful too!
  • Use my fool-proof scoring technique.  Scoring involves making shallow cuts or indentations in the dough’s surface without piercing all the way through. This step helps create a defined border for the tart crust, allowing it to puff up nicely during baking while maintaining a flat center for the toppings.
  • Don’t forget to pierce the dough with a fork!  After scoring, use a fork to pierce the dough inside the rectangle at 1/2-inch intervals. This prevents the dough from puffing up too much in the center while it bakes, resulting in a perfectly crisp crust.
  • Remember to use softened goat cheese. For the smoothest texture, ensure your goat cheese is softened before blending with the other ingredients in the food processor. This creates a lusciously creamy base for the tart.

Serving Suggestions

  • Wine Pairing – Enjoy this tart with a crisp Sauvignon Blanc for a refreshing contrast or a medium-bodied Chianti to complement its savory notes.
  • Brunch Buffet – Include the tart as part of a brunch buffet with other dishes such as quiche, frittata, and assorted pastries for a festive meal! Some other appetizers I suggest to serve with this tart are my Sausage Crostini, Crab Arancini, Prosciutto e Melon, Prosciutto-Wrapped Dates, and Lobster Cakes!
  • Outdoor Picnic – Pack the tart with fresh fruit, salad, sandwiches, and drinks for a fun picnic!

Storage and Reheating Instructions

  • Store any leftover tart in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the tart in a preheated oven at 350°Farenheit (175°Celsius) for about 10-15 minutes or until warmed through. Alternatively, reheat individual slices in the microwave for 30-60 seconds.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Tomato Goat Cheese Tart Recipe with Puff Pastry

Allie Hagerty
Celebrate tomato season with a savory Tomato Goat Cheese Tart. A perfect combination of creamy goat cheese, buttery crust, and fresh tomatoes.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Lunch
Cuisine American
Servings 12 servings
Calories 209 kcal

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
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup basil leaves
  • zest of 1/2 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
 

Preheat and Prep Pastry

  • Preheat your oven to 400°Fahrenheit (204° Celsius).
  • On a lightly floured surface, roll out the puff pastry to a 16×10-inch rectangle.
  • Transfer to a parchment-lined sheet pan. Score a 1-inch border around the edges without cutting through. Pierce the inside of the rectangle with a fork at 1/2-inch intervals.
  • Bake for 10-15 minutes until golden, rotating halfway through.

Make Pesto-Whipped Goat Cheese

  • In a food processor, blend softened goat cheese until creamy.
  • Add pesto, garlic, lemon zest and juice, pepper, salt, and basil leaves. Process until smooth. Taste and adjust seasoning to your liking.

Assemble and Bake

  • Spread the creamy pesto-whipped goat cheese over the warm, baked pastry.
  • Arrange the beautiful tomato slices on top.
  • Brush the edges with the whisked egg for a golden finish.
  • Bake for another 20-25 minutes, rotating halfway through.

Finish and Serve

  • Let the tart cool for 10 minutes before cutting.
  • Sprinkle with fresh basil and a touch of flaky sea salt.
  • Serve immediately and enjoy every bite!

Notes

Thaw the puff pastry properly. Ensure the puff pastry sheet is fully thawed before starting. Thawing in the refrigerator overnight is recommended for best results, but if you’re short on time, you can also thaw it at room temperature for about 30-40 minutes.
Don’t forget to pierce the dough with a fork!  After scoring, use a fork to pierce the dough inside the rectangle at 1/2-inch intervals. This prevents the dough from puffing up too much in the center while it bakes, resulting in a perfectly crisp crust.
Remember to use softened goat cheese. For the smoothest texture, ensure your goat cheese is softened before blending with the other ingredients in the food processor. This creates a lusciously creamy base for the tart.
 

Nutrition

Calories: 209kcalCarbohydrates: 11gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 26mgSodium: 286mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 759IUVitamin C: 6mgCalcium: 53mgIron: 1mg
Keyword brunch, Cheese,, goat cheese, lunch, Pesto, Summer, tomatoes, Vegetarian
Tried this recipe?Let us know how it was!

One Comment

  1. 5 stars
    I made this tart on Mother’s Day for my family and it was gone within minutes! Everyone loved it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating