This Roasted Tomato and Goat Cheese Tart combines sweet, caramelized roasted tomatoes with tangy goat cheese on a flaky puff pastry crust. It’s an elegant yet simple dish perfect for any occasion. The magic of roasting transforms the tomatoes into intensely flavorful gems.
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Why You’ll Love This Roasted Tomato and Goat Cheese Tart
- Crowd-pleasing combo: Sweet roasted tomatoes and tangy goat cheese win over everyone.
- Impressive & easy: Looks bakery-worthy with minimal effort.
- Deep, complex flavor: Roasting intensifies sweetness and adds smoky notes.
- Versatile serving: Perfect warm, at room temperature, or as an appetizer.
Ingredients & Tools
- 1 sheet (about 225 g) frozen puff pastry, thawed
- 500 g cherry or grape tomatoes, halved
- 150 g soft goat cheese (chèvre)
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp balsamic glaze or reduction
- 1 large egg, for egg wash
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves, plus extra for garnish
- 1/4 tsp flaky sea salt, plus more for finishing
- 1/4 tsp freshly cracked black pepper
- 1 tbsp honey (optional, for drizzling)
Tools: Baking sheet, parchment paper, rolling pin (optional), small bowl for egg wash, pastry brush
Notes: Using all-butter puff pastry improves flavor and flakiness. A mix of tomato colors enhances visual appeal.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 9 g |
| Fat: | 22 g |
| Carbs: | 23 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Thaw your pastry properly. The best way is to move it from the freezer to the fridge for a few hours before you plan to bake. If it’s too cold, it will crack; if it’s too warm, it becomes sticky and hard to handle.
- Don’t skip roasting the tomatoes first. This step is crucial for concentrating their flavor and removing excess moisture. If you put raw tomatoes on the tart, they’ll release too much liquid and make the pastry soggy.
- Use a good baking sheet. A heavy, rimmed baking sheet will distribute heat evenly, preventing the bottom of your tart from burning. Lining it with parchment paper is non-negotiable for easy cleanup and release.
- Let your goat cheese come to room temperature. This makes it much easier to spread smoothly over the pastry base without tearing it. Just take it out of the fridge when you start prepping the tomatoes.
How to Make Roasted Tomato and Goat Cheese Tart
Step 1: Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper. In a medium bowl, toss the halved tomatoes with one tablespoon of the olive oil, the minced garlic, thyme, salt, and pepper. Spread them out in a single layer on the prepared baking sheet, cut-side up. Roast for 20-25 minutes until the tomatoes have softened and their edges are just starting to caramelize. You’ll notice your kitchen filling with an incredible, sweet aroma.
Step 2: While the tomatoes roast, prepare your pastry. Unfold the thawed puff pastry sheet onto a separate piece of parchment paper. If it’s not a perfect square, you can gently roll it out to even the edges. Using a sharp knife, score a border about 2 cm (3/4 inch) from the edge all the way around—be careful not to cut all the way through. This border will puff up dramatically and create a lovely raised edge for your tart.
Step 3: Prick the inner rectangle of the pastry all over with a fork. This is called “docking” and it prevents the center from puffing up too much, giving you a stable base for the cheese and tomatoes. In a small bowl, beat the egg with a teaspoon of water to make an egg wash. Brush this wash generously over the scored border—this will give it a beautiful, deep golden-brown color as it bakes.
Step 4: Once the tomatoes are out of the oven, carefully slide the parchment paper with the prepared pastry onto the now-empty baking sheet. Spread the room-temperature goat cheese evenly within the scored border. It doesn’t have to be perfect—a rustic, slightly uneven layer is part of the charm. Arrange the roasted tomatoes, cut-side up, over the goat cheese, nestling them in snugly.
Step 5: Drizzle the remaining tablespoon of olive oil over the entire tart. Place it in the oven and bake for 18-22 minutes, or until the pastry border is puffed and a deep, golden brown. You’ll know it’s done when the bottom feels crisp when you lift a corner with a spatula.
Step 6: Remove the tart from the oven and let it cool on the baking sheet for at least 10 minutes. This resting time allows the cheese to set slightly, making it easier to slice. Just before serving, drizzle with the balsamic glaze and, if you like a touch of sweetness to counter the tangy cheese, a little honey. Scatter over some fresh thyme leaves and a final pinch of flaky sea salt for a burst of flavor and texture.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; tomatoes become watery upon thawing.
- Reviving: Re-crisp in a 180°C (350°F) oven for 5-7 minutes.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a light lemon vinaigrette cuts through the richness of the tart beautifully.
- Garlic sautéed green beans — Tender-crisp beans with a hint of garlic provide a lovely textural contrast and a fresh, green component to the meal.
- A bowl of tomato soup — For the ultimate tomato-lover’s feast, a creamy, smooth tomato soup makes a wonderfully cozy and thematic pairing.
Drinks
- A crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes are a fantastic match for the tangy goat cheese and sweet tomatoes.
- A light, hoppy IPA — The bitterness of the beer balances the fat from the pastry and cheese, while its citrusy notes complement the tomatoes.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between bites with its refreshing fizz and citrus zing.
Something Sweet
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser after the savory, rich notes of the tart.
- Dark chocolate truffles — A few pieces of intensely dark, slightly bitter chocolate provide a sophisticated and simple ending to the meal.
- Almond biscotti — Their nutty flavor and satisfying crunch are lovely for dipping into a final cup of coffee or tea.
Top Mistakes to Avoid
- Using soggy tomatoes. If you don’t roast the tomatoes first, they’ll release a ton of water during baking and turn your beautifully flaky pastry into a sad, soggy mess. I’ve learned this the hard way!
- Forgetting to dock the pastry. If you skip pricking the center with a fork, the entire pastry sheet will puff up like a pillow, leaving you with no flat surface for your toppings. The border is meant to be tall, not the middle.
- Spreading cold goat cheese. Goat cheese straight from the fridge is crumbly and difficult to spread, and you risk tearing the delicate pastry. Let it soften on the counter for 20-30 minutes first.
- Not letting it rest before slicing. It’s tempting to dive right in, but if you slice it immediately, the cheese will be too runny and the structure won’t have set, leading to a collapsed slice.
Expert Tips
- Tip: For an extra flavor boost, mix a teaspoon of lemon zest into the goat cheese before spreading it. The citrus brightens everything up and adds another layer of complexity that’s just fantastic.
- Tip: If your tomatoes are very juicy, you can de-seed them lightly with a small spoon after halving them and before roasting. This removes a bit of excess liquid without sacrificing flavor.
- Tip: For a super crisp bottom, you can pre-bake the scored and docked pastry (without toppings) for about 8 minutes before adding the cheese and tomatoes. This creates a barrier against moisture.
- Tip: Get creative with herbs! While thyme is classic, finely chopped rosemary or oregano work wonderfully too. A sprinkle of fresh basil after baking adds a fantastic fresh aroma.
FAQs
Can I make this tart ahead of time?
You can absolutely prep the components ahead. Roast the tomatoes and store them in an airtight container in the fridge for up to 2 days. You can also score the pastry and keep it wrapped in the fridge. Assemble and bake the tart the day you want to serve it for the best texture. You can also bake the whole tart, let it cool completely, and reheat it in a 180°C (350°F) oven for 10 minutes to crisp it back up.
Can I use a different cheese?
Definitely! While goat cheese is the classic pairing, you can experiment with other soft, spreadable cheeses. Ricotta mixed with a little parmesan and lemon zest is a lovely, milder alternative. A soft feta would also work, though it will be saltier, so adjust seasoning accordingly.
My pastry border didn’t puff up much. What happened?
This usually happens for one of two reasons. First, you might have cut too deep when scoring the border and actually severed the layers of pastry. Second, the egg wash might not have been applied generously enough—it really helps with the rise and color. Don’t worry, it will still taste delicious!
Can I use larger tomatoes, like beefsteak or Roma?
You can, but you’ll need to adjust the prep. Slice them into 1 cm (1/2 inch) thick rounds and roast them as directed. They might need a few extra minutes in the oven since they’re thicker. Just make sure they are tender and have released most of their moisture before assembling the tart.
How do I store leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. The pastry will lose some of its crispness, but you can re-crisp it beautifully in a toaster oven or a conventional oven at 180°C (350°F) for about 5-7 minutes. I don’t recommend freezing it, as the tomatoes will become too watery upon thawing.
Roasted Tomato And Goat Cheese Tart
Make this stunning Roasted Tomato and Goat Cheese Tart with our easy recipe. Perfect for brunch or a light dinner. Get the step-by-step guide now!
Ingredients
For the Ingredients & Tools
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1 sheet frozen puff pastry (about 225 g, thawed)
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500 g cherry or grape tomatoes (halved)
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150 g soft goat cheese (chèvre)
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2 tbsp extra virgin olive oil (divided)
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1 tbsp balsamic glaze or reduction
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1 large egg (for egg wash)
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2 cloves garlic (minced)
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1 tsp fresh thyme leaves (plus extra for garnish)
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0.25 tsp flaky sea salt (plus more for finishing)
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0.25 tsp freshly cracked black pepper
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1 tbsp honey (optional, for drizzling)
Instructions
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Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper. In a medium bowl, toss the halved tomatoes with one tablespoon of the olive oil, the minced garlic, thyme, salt, and pepper. Spread them out in a single layer on the prepared baking sheet, cut-side up. Roast for 20-25 minutes until the tomatoes have softened and their edges are just starting to caramelize.01
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While the tomatoes roast, prepare your pastry. Unfold the thawed puff pastry sheet onto a separate piece of parchment paper. If it’s not a perfect square, you can gently roll it out to even the edges. Using a sharp knife, score a border about 2 cm (3/4 inch) from the edge all the way around—be careful not to cut all the way through.02
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Prick the inner rectangle of the pastry all over with a fork. In a small bowl, beat the egg with a teaspoon of water to make an egg wash. Brush this wash generously over the scored border.03
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Once the tomatoes are out of the oven, carefully slide the parchment paper with the prepared pastry onto the now-empty baking sheet. Spread the room-temperature goat cheese evenly within the scored border. Arrange the roasted tomatoes, cut-side up, over the goat cheese, nestling them in snugly.04
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Drizzle the remaining tablespoon of olive oil over the entire tart. Place it in the oven and bake for 18-22 minutes, or until the pastry border is puffed and a deep, golden brown.05
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Remove the tart from the oven and let it cool on the baking sheet for at least 10 minutes. Just before serving, drizzle with the balsamic glaze and, if you like a touch of sweetness to counter the tangy cheese, a little honey. Scatter over some fresh thyme leaves and a final pinch of flaky sea salt.06
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