This stunning Puff Pastry Tomato Tart combines the perfect balance of flaky buttery pastry, creamy tangy cheese, and sweet juicy tomatoes, all finished with a drizzle of rich balsamic glaze. It’s an impressive yet simple dish that showcases summer tomatoes at their peak. Perfect as an appetizer, light lunch, or elegant side dish, this tart brings restaurant-quality presentation to your table with minimal effort.
Ingredients
For the Tart Base:
- 1 sheet puff pastry (approximately 320g/11oz), thawed
- 1 egg, beaten (for egg wash)
For the Cheese Layer:
- 4 oz (115g) goat cheese, softened
- 2 oz (55g) cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1/4 teaspoon black pepper
For the Topping:
- 4-5 medium tomatoes, various colors if available, sliced 1/4 inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic glaze
- Fresh basil leaves for garnish
Instructions
Step 1: Prepare Your Workspace
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Allow puff pastry to thaw completely according to package instructions (typically 30-40 minutes at room temperature).
Step 2: Prepare the Pastry Base
- Gently unfold the thawed puff pastry and place it on the prepared baking sheet.
- Using a sharp knife, score a 1-inch (2.5cm) border around the edges of the pastry, being careful not to cut all the way through.
- With a fork, prick the center area of the pastry multiple times to prevent it from puffing up too much during baking.
- Brush only the border with beaten egg to create a golden crust.
Step 3: Create the Cheese Layer
- In a medium bowl, combine the softened goat cheese, cream cheese, minced garlic, and thyme leaves.
- Mix until smooth and well combined.
- Spread this mixture evenly over the center of the pastry, staying within the scored border.
Step 4: Arrange Tomatoes and Bake
- Place the tomato slices in an overlapping pattern on top of the cheese mixture, creating an attractive design.
- Brush the tomatoes lightly with olive oil.
- Sprinkle salt and pepper evenly over the tomatoes.
- Bake in the preheated oven for 20-25 minutes, until the pastry is puffed and golden brown around the edges.
Step 5: Finish and Serve
- Remove the tart from the oven and let it cool for 5 minutes.
- Drizzle with balsamic glaze in a zigzag pattern.
- Garnish with fresh basil leaves and additional thyme if desired.
- Slice and serve warm or at room temperature.
Nutritional Information
Per Serving (based on 6 servings):
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 480mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 7g
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 6
Cooking Tips and Tricks
- Tomato Preparation: For the best results, place sliced tomatoes on paper towels for 10-15 minutes before assembling the tart to remove excess moisture, which can make the pastry soggy.
- Puff Pastry Handling: Work with cold pastry for the best results. If it becomes too warm while you’re working with it, place it in the refrigerator for 15 minutes to firm up.
- Cheese Spreading: Allow both cheeses to come to room temperature for easy spreading. Using an offset spatula helps create an even layer without tearing the pastry.
- Visual Appeal: Alternate different colored tomatoes (red, yellow, orange, or heirloom varieties) for a more vibrant presentation if available.
- Perfect Balsamic Glaze: If you don’t have store-bought balsamic glaze, make your own by simmering 1 cup of balsamic vinegar with 2 tablespoons of honey until reduced by half and slightly thickened.
Variations and Substitutions
- Cheese Options: If goat cheese isn’t your preference, substitute with ricotta, feta, or mascarpone cheese. Each will provide a different flavor profile but work beautifully with the tomatoes.
- Herb Variations: Replace thyme with fresh rosemary, oregano, or herbes de Provence for different aromatic notes.
- Vegetable Additions: Layer thinly sliced zucchini, caramelized onions, or roasted red peppers under or between the tomatoes for added depth of flavor.
- Gluten-Free Version: Use a gluten-free puff pastry or make a polenta base by spreading cooked polenta into a tart pan, cooling until firm, then adding toppings and baking.
- Protein Addition: For a heartier tart, add prosciutto or crispy pancetta pieces after baking.
Common FAQs
1. Can I make this tart ahead of time?
You can prepare the tart up to the baking stage several hours in advance and keep it refrigerated. Bake just before serving for the crispiest result. Alternatively, bake it up to 4 hours ahead and serve at room temperature.
2. Why is my pastry soggy in the middle?
This usually happens when the tomatoes release too much moisture during baking. Make sure to dry the tomato slices with paper towels before placing them on the tart, and don’t skip pricking the center of the pastry with a fork.
3. Can I use cherry tomatoes instead of sliced larger tomatoes?
Absolutely! Halved cherry or grape tomatoes make a beautiful variation. Arrange them cut-side up for the prettiest presentation and to minimize moisture release.
4. Is there a way to make this tart vegan?
Yes, use a vegan puff pastry sheet (many commercial brands are accidentally vegan), substitute the cheese mixture with a cashew-based vegan cheese spread, and skip the egg wash (use plant milk instead).
5. How do I know when the tart is done baking?
The tart is ready when the pastry border is puffed and golden brown, and the bottom (you can carefully lift with a spatula to check) is no longer doughy.
Storage and Make-Ahead Tips
- Best Consumed: This tart is at its absolute best when served fresh, either warm or at room temperature on the day it’s made.
- Short-term Storage: Leftovers can be refrigerated in an airtight container for up to 2 days, though the pastry will lose some of its crispness.
- Reheating: To revive leftover tart, reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through. Avoid microwaving, which will make the pastry soggy.
- Freezing Components: The cheese mixture can be made up to 3 days ahead and stored in the refrigerator. The puff pastry can be scored and prepared (but not topped) then frozen flat for up to 1 month.
- Party Prep: For entertaining, prepare everything up to 4 hours ahead, cover loosely with plastic wrap, and refrigerate. Bake just before guests arrive for a warm, impressive appetizer.
This Tomato and Goat Cheese Tart is the perfect showcase for ripe summer tomatoes, transforming simple ingredients into an elegant dish that looks like it came from a French patisserie. The combination of flaky pastry, creamy cheese, sweet tomatoes, and tangy balsamic creates a perfect harmony of flavors that will impress friends and family alike. Whether served as a sophisticated starter, a light lunch with a side salad, or as part of a brunch spread, this versatile tart is sure to become a seasonal favorite.
