Tomato Goat Cheese Puff Pastry Tart

This is a square picture of the goat cheese tomato puff pastry tart.

5 from 3 votes

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 or side.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side Dish

Cuisine: French Inspired

Servings: slices

Calories: 353.2kcal

Author: Priscilla Lawrence

Equipment

sharp knife
plate
paper towels
large baking sheet
parchment paper
Rolling Pin
fork
2 small bowls
pastry brush
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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition