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Savory Tomato Goat Cheese Tarts

Savory Tomato Goat Cheese Tarts are made with purchased puff pastry, fresh tomatoes, goat cheese, and fresh basil. They’re lovely to serve for a spring brunch.

These lovely Savory Tomato Goat Cheese Tarts are so easy to prepare, and most importantly delicious. We enjoyed them for dinner alongside a big salad. I can also see how this recipe could be the basis for all sorts of variations.

Finished tomato goat cheese tart on a red plate.

If I were serving this for a cocktail party, for instance, I would cut the rounds with a 2-inch biscuit cutter, use the same toppings, except substitute either diced tomato or slices from a Roma or plum tomato. Even sliced large cherry tomatoes would work.

Also, you could use this basic concept for sweet tarts using berries with sweetened cream cheese or a combination of brie and apricot preserves. 

🔪 How to Make Savory Tomato Goat Cheese Tarts


Prepare the Puff Pastry

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11×11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps*.

Repeat with the second pastry sheet to make 4 circles in all.

Using a sharp paring knife, score a ¼-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees.

Caramelize the Onions

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.

Add ½ tsp. salt, ¼ tsp. pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Assemble and Bake the Tarts

Sprinkle a tablespoon of grated Parmesan on each pastry round, staying inside the scored border.

Place ¼ of the onion mixture on each circle, again staying within the scored edge.

Crumble 1 ounce of goat cheese on top of the onions.

Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Finished tomato goat cheese tart on a red plate.

*Instead of discarding all the leftover pastry, I cut it into strips, tie the strips in bowknots, brush them with melted butter, sprinkle with sugar and cinnamon, and bake them along with the tarts. They make a very nice little after dinner treat!

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Lana Stuart.

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Finished tomato goat cheese tart on a red plate.

Savory Tomato Goat Cheese Tarts

These delightful Savory Tomato Goat Cheese Tarts are made with purchased puff pastry, fresh tomatoes, goat cheese, and fresh basil.
5 from 2 votes
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Course: Appetizers
Cuisine: American
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 439kcal
Author: Lana Stuart

Ingredients

  • 17.3 ounces packaged frozen puff pastry (2 sheets), defrosted
  • Olive oil
  • 4 cups thinly sliced onions (about 2 large)
  • 3 large garlic cloves minced
  • Kosher salt and black pepper
  • 3 tablespoons dry white wine
  • 2 teaspoons minced fresh thyme leaves
  • 4 tablespoon grated Parmesan plus 2 ounces shaved
  • 5 ounces garlic and herb goat cheese
  • 1 large tomato cut into 4 thick slices
  • 3 tablespoons julienned basil leaves

Instructions

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11×11-inch square.
  • Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all.
  • Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 tsp. salt, 1/4 tsp. pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
  • Crumble 1 ounce of goat cheese on top of the onions.
  • Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper.
  • Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Nutrition Information

Serving 1 | Calories 439kcal | Carbohydrates 51g | Protein 13g | Fat 13g | Saturated Fat 6g | Polyunsaturated Fat 6g | Cholesterol 26mg | Sodium 528mg | Fiber 5g | Sugar 16g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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5 Comments

  1. Looks great, I love the idea for the pastry scraps!

  2. This looks delicious, and what a beautiful photo!

  3. Oh my heavens!!!!!!!!! Looks fabulous. I cannot wait to try this. I will have to replenish on puff pastry asap!
    Thanks.

    Miss P