Rustic Tomato and Goat Cheese Tart
Indulge in the flavors of summer with this Rustic Tomato and Goat Cheese Tart, featuring succulent vine-ripened tomatoes transformed by a perfect blend of herbs and cheese. The flaky puff pastry serves as a delightful base, accentuating the vibrant colors and fresh taste of the roasted tomatoes. Ideal for a light lunch accompanied by a crisp green salad, or as bite-sized appetizers at your next gathering, this tart will surely impress your guests with its simplicity and elegance.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
freshly harvested vine ripened tomatoes
9 (sliced into 1/4 inch rounds)
extra virgin olive oil
3 tablespoons (divided)
salt
1/2 teaspoon (for seasoning)
frozen puff pastry
1/2 package (thawed)
Dijon mustard
1 tablespoon (for spreading)
goat cheese
4.5 ounces (softened)
garlic
2 cloves (thinly sliced)
fresh basil or parsley
2 tablespoons (chopped)
pepper
1/4 teaspoon (for seasoning)
chopped fresh basil or parsley
1 teaspoon (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet lined with parchment paper.
2
Slice the tomatoes into 1/4-inch thick rounds and lay them out on the prepared baking sheet.
3
Drizzle 2 tablespoons of extra virgin olive oil evenly over the tomato slices, and sprinkle with salt.
4
Roast the tomatoes in the oven for about 45 minutes, until they are slightly shriveled and fragrant. Once done, remove from the oven and allow them to cool. (You can prepare these ahead of time and refrigerate on the tray for up to 24 hours.)
5
While the tomatoes cool, lightly flour your work surface and roll out the thawed puff pastry to a size 1 inch larger than a 14 x 4 inch rectangular tart pan or a 9-inch round tart pan.
6
Gently press the pastry into the pan, trimming any excess at the edges. Use a fork to prick the bottom of the pastry to prevent bubbling.
7
Spread a layer of Dijon mustard over the bottom of the pastry, then layer the softened goat cheese evenly on top.
8
Arrange the roasted tomato slices on top of the cheese and tuck the thinly sliced garlic between them.
9
Finish by sprinkling the tart with chopped fresh basil and pepper, then drizzle with the remaining 1 tablespoon of olive oil.
10
Bake the tart in the bottom third of the oven for approximately 30 minutes, or until the pastry is golden brown.
11
Once baked, garnish with extra fresh basil or parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Tomato and Goat Cheese Tart?
It is a summer-inspired tart featuring vine-ripened roasted tomatoes, goat cheese, and fresh herbs on a flaky puff pastry base.
How many tomatoes are required for this recipe?
You will need 9 freshly harvested vine-ripened tomatoes.
What is the recommended thickness for slicing the tomatoes?
The tomatoes should be sliced into 1/4-inch thick rounds.
At what temperature should the oven be set for roasting the tomatoes?
The oven should be preheated to 400°F (200°C).
How long do the tomatoes need to roast?
The tomatoes should roast for approximately 45 minutes until they are slightly shriveled and fragrant.
Can I prepare the roasted tomatoes in advance?
Yes, you can roast them ahead of time and refrigerate them on the tray for up to 24 hours.
What type of pastry is used for the tart base?
The recipe uses 1/2 package of frozen puff pastry, thawed.
What size tart pan is recommended?
You can use a 14 x 4 inch rectangular tart pan or a 9-inch round tart pan.
How much larger should the pastry be rolled than the pan?
Roll the pastry out to a size 1 inch larger than your chosen tart pan.
Why should I prick the bottom of the pastry with a fork?
Pricking the bottom of the pastry prevents it from bubbling up during the baking process.
What is the first layer applied to the pastry bottom?
A layer of Dijon mustard is spread over the bottom of the pastry.
How much goat cheese is used in the tart?
The recipe calls for 4.5 ounces of softened goat cheese.
How should the garlic be prepared for the tart?
The garlic should be thinly sliced and tucked between the roasted tomato slices.
Which herbs can be used in this recipe?
You can use either fresh basil or parsley for both the filling and the garnish.
How much olive oil is needed in total?
A total of 3 tablespoons of extra virgin olive oil is used, divided between roasting and drizzling.
Where in the oven should the tart be baked?
The tart should be baked in the bottom third of the oven.
How long does the tart take to bake?
The tart takes approximately 30 minutes to bake.
How do I know when the tart is finished baking?
The tart is ready when the pastry has turned a golden brown color.
Is this tomato tart suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Can this tart be served as an appetizer?
Yes, it can be served as bite-sized appetizers at gatherings.
What is a good side dish to serve with this tart?
It is ideal for a light lunch when accompanied by a crisp green salad.
How much salt is used to season the tomatoes?
The recipe uses 1/2 teaspoon of salt for seasoning.
How much pepper is added to the tart?
1/4 teaspoon of pepper is sprinkled over the tart before the final bake.
What is used for the final garnish?
Garnish the tart with 1 teaspoon of chopped fresh basil or parsley.
Does the goat cheese need to be at room temperature?
Yes, the goat cheese should be softened to make it easier to layer onto the pastry.
How many cloves of garlic are included?
The recipe uses 2 cloves of thinly sliced garlic.
What is the preparation for the tomatoes before roasting?
They should be sliced into rounds, laid on a baking sheet, and drizzled with olive oil and salt.
Can I use a different type of mustard?
The recipe specifically calls for Dijon mustard to provide a unique flavor profile.
Is the tart pan supposed to be greased?
The instructions recommend lining the initial baking sheet with parchment paper, but the puff pastry's high fat content usually prevents sticking in the tart pan.
What is the overall flavor profile of this tart?
It features a blend of sweet roasted tomatoes, tangy goat cheese, and savory garlic and herbs on a buttery crust.