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.
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Why you'll love this recipe
- First of all, it's absolutely, mouthwatering delicious! The creamy goat cheese, combined with flavorful, juicy and fresh heirloom tomatoes all on a flaky, buttery puff pastry. So good!
- It looks impressive but it's actually very simple and easy to put together! Store-bought puff pastry is such a fun ingredient, I love it it so much, it's so delicious and satisfying. If you like puff pastry too, you must try my potato leek bites and cheeseburger bites.
- This tomato goat cheese tart is a great recipe to prepare for a gathering with family and friends. Serve it as an appetizer or side dish, it'll for sure be a crowd-pleaser.
Key Ingredients and variations
- Puff pastry dough: store-bought, they come refrigerated or frozen. Make sure it's defrosted before starting this recipe.
- Tomatoes: while I used heirloom tomatoes, you can really use any tomatoes you like. Sliced not too thick. I highly recommend to salt the tomatoes to release extra moisture or your tart could be soggy.
- Goat cheese: just regular soft goat cheese in a log, but if you wanted to use a herby one, it would work great too. Make sure it's room temperature for easy spreading. You could also replace the goat cheese with Boursin or another flavored spreadable cheese.
- Gruyère cheese: a kind of Swiss cheese, gruyère melts beautifully and is very flavorful. You can replace it with shredded Swiss or shredded mozzarella, or even a mix pack like Italian mix.
- Shallot: I highly recommend using shallots on this tomato tart. It adds such an amazing flavor and pairs really well with tomatoes. You could replace it with a little bit of onion.
- Garlic in olive oil: you'll brush the tomatoes with this mixture. If you don't like garlic, you can simply use the oil.
- Fresh basil: adds a fresh and fragrant element to the tart.
- Egg: you need the egg wash to get the edges of the puff pastry golden brown and shiny. Make sure it's well beaten. You can also only use the yolk if you'd like.
- Salt and pepper: season your tart to taste.
How to make this goat cheese tomato puff pastry tart
- Before starting this recipe, remove the goat cheese from the fridge and place on counter so it can soften.
- You'll need to preheat the oven 410° Fahrenheit once the tomatoes have released moisture.
Place the tomatoes on a plate lined with multiple paper towels. Sprinkle them with salt, place more paper towels on top, and let them sit for 20-30 minutes.
Slice the shallots thin.
Line a baking sheet with parchment paper. Roll out the puff pastry gently with a rolling pin. Poke a few holes with a fork, then score a line all around about 1 inch away from the edge.
Spread the goat cheese on the tart, leaving the inch around empty. Then add the shredded gruyère.
Pat down the tomatoes one more time with paper towels, then place them on top of the cheese, adding the sliced shallots too.
Add the minced garlic to the olive oil.
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, slice and serve. Enjoy!
More Recipes with Tomatoes
If you love tomatoes, check these out!
Tips
- Use fresh, good tomatoes for the best flavor. Don't skip the salt step to release the water from them. If they're too watery, the tart could be a little soggy.
- You can serve the tomato goat cheese tart with a side salad, or as a side to meat.
- Leftovers can be stored refrigerated in an airtight container or wrapped in foil for up to 3 days. But the tart is best served fresh. You can reheat in the oven for a more crunchy crust. If won't be crusty reheated in the microwave but still delicious.
Frequently Asked Questions
Yes absolutely but puff pastry is the best for this recipe. A few brands have a gluten-free option.
No, you don't need to for this recipe. Just make sure the cheese is evenly spread, the tomatoes aren't too watery and the puff pastry dough is fully cooked which should take 20-25 minutes.
- If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
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Tomato Goat Cheese Puff Pastry Tart
Equipment
- sharp knife
- plate
- paper towels
- fork
- 2 small bowls
- oven
- pizza slicer optional
Ingredients
- 1 puff pastry store-bought
- 4-5 tomatoes heirloom or of choice
- salt to taste, for the tomatoes
- 4 ounces goat cheese soft, at room temperature
- ½ cup shredded Gruyère cheese or shredded mozzarella
- 1 shallot finely sliced
- ¼ teaspoon salt or more to taste
- ¼ teaspoon black pepper or more to taste
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 1 egg well beaten
- fresh basil sliced or chopped
Instructions
- 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 (or chop them if you prefer).
- 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.
- Gruyère Cheese: can be subbed with shredded mozzarella or Swiss.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Marcia Stryker says
Great tomato tart! I have made one w/ phyllo but this was even easier!
Priscilla Lawrence says
I'm so happy you enjoyed this recipe Marcia! It's one of my favorites!
Lolo says
delicious. cooking it again Friday for lunch guests.
Priscilla Lawrence says
This makes me so happy Lolo! One of my favorite recipes!