Tomato Goat Cheese Puff Pastry Tart (Edit recipe)

Fresh and incredibly delicious, this tomato goat cheese puff pastry tart with shallots and Gruyère looks impressive but is actually very simple and easy to make! Such a fun and crowd-pleasing dish served as an appetizer, side or meatless main course.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	22 g
Carbohydrates:	5 g
Protein:	13 g
Cholesterol:	58 g
Sodium:	446 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1 whole Puff Pastry
4 - 5 whole Heirloom Tomato, sliced, or tomatoes of choice
1 pinch Salt
4 oz Goat Cheese, soft, at room temperature
0.5 cup Gruyere Cheese, shredded or shredded mozzarella
1 whole Shallot, finely sliced
0.25 tsp Salt, more or less to taste
0.25 tsp Black Pepper, more or less to taste
1 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, minced
1 whole Egg, well beaten
3 - 4 whole fresh Basil, leaves, sliced or chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before starting this recipe, remove the goat cheese from the fridge and place on counter so it can soften for easier spreading.
Also check the puff pastry instructions to make sure it's ready to use, defrosted if frozen and pliable.
Slice the tomatoes fairly thin, then place them on a plate lined with multiple paper towels. Sprinkle them generously with salt, place more paper towels on top, and let them sit for 20-30 minutes, switching the top paper towels at least once after patting them.
Add the minced garlic to the olive oil and keep aside.
Preheat the oven at 410° Fahrenheit.
Slice the shallots thinly.
Line a baking sheet with parchment paper. (optional: sprinkle a little all-purpose flour). Roll out the puff pastry gently with a rolling pin if you wish. Poke a few holes throughout the dough with a fork, then score a line all around about 1 inch away from the edge (not too deep so it doesn't cut thru the dough).
Spread the goat cheese gently on the tart (you can use the back of a spoon, spatula or your hands) inside the scored rectangle. Then add the shredded gruyère, season with salt and pepper.
Pat down the tomatoes one more time with paper towels, then place them on top of the cheese, adding the sliced shallots too.
Gently brush the tomatoes with the garlic oil all over.
Then brush the edge generously with the beaten egg.
Add the tomato tart to the oven and bake for 20 to 25 minutes until the edge is puffed and golden. Remove from oven, sprinkle with fresh basil, salt and pepper. Slice and serve. Enjoy!

Notes

Tomatoes: letting the tomatoes sit with salt is important to release extra water so the tart isn't soggy. Goat Cheese: if the goat cheese isn't soft enough to spread, you can just sprinkle it or remove them from the packaging, place it in a microwavable container, and warm up for 15-25 seconds.