These little Savory Tomato Goat Cheese Tarts are my answer to the question, “What can I serve that tastes fresh, looks beautiful, and doesn’t take hours to make?” The tarts come together with puff pastry, fresh tomatoes and basil, and tangy goat cheese. It’s just lovely to serve for brunch or luncheon.
These lovely Savory Tomato Goat Cheese Tarts are so easy to prepare, and most importantly, delicious. I always like serving these for brunch, but we also enjoy them for dinner alongside a big salad. I can also see how this recipe could be the basis for all sorts of variations.
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.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 1 Hour, 15 Minutes
Servings: 4
Primary Ingredient(s): Frozen puff pastry, white wine, Parmesan, goat cheese, tomato, basil
Skill Level: Easy
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.
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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.
*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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Recipe
Savory Tomato Goat Cheese Tarts
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.17.3 ounces packaged frozen puff pastry
- 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 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme. Continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.Olive oil, 4 cups thinly sliced onions, 3 large garlic cloves, Kosher salt and black pepper, 3 tablespoons dry white wine, 2 teaspoons minced fresh thyme leaves
- 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.4 tablespoon grated Parmesan
- 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.5 ounces garlic and herb goat cheese
- 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.1 large tomato, 3 tablespoons julienned basil leaves
- 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
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.
Looks great, I love the idea for the pastry scraps!
This looks delicious, and what a beautiful photo!
Oh my heavens!!!!!!!!! Looks fabulous. I cannot wait to try this. I will have to replenish on puff pastry asap!
Thanks.
Miss P