Heirloom Tomato Tart with Pesto-Whipped Goat Cheese
This summery dish is the perfect way to showcase sweet heirloom tomatoes! With a pesto-whipped goat cheese and puff pastry, this dish is a hit time and time again!
Print Recipe
Servings: 12 servings
Calories: 183kcal
Equipment
- mixing bowls *If not using processor
- rolling pin (or wine bottle)
Ingredients
For the Pesto-Whipped Goat Cheese
- 11 oz goat cheese softened at room temperature
- 3 tbsp pesto
- 2 cloves garlic, grated
- 1 tsp honey
- 1/2 tsp freshly cracked black pepper
- 2 tbsp Italian seasoning blend
- 1/2 tsp 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.
Nutrition
Calories: 183kcal | Carbohydrates: 11.3g | Protein: 5.3g | Fat: 12.8g | Saturated Fat: 6.1g | Trans Fat: 0.3g | Cholesterol: 22.9mg | Sodium: 285.9mg | Potassium: 30.8mg | Fiber: 0.7g | Sugar: 3g
Tried this recipe?Mention @seasonedandsalted or tag #seasonedandsalted!