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Puff Pastry Tomato Tart

Tomato tart made with puff pastry baked on a sheet pan.
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This easy Puff Pastry Tomato Tart is made with puff pastry, whipped goat cheese, tons of herbs, and quick marinated tomatoes. It's simple to prepare but packed with flavor.

Ingredients

  • 1 (14 or 16 ounce box) prepared puff pastry or ½ recipe rough puff pastry
  • 2 pints cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • Pinch of granulated sugar
  • Salt and pepper
  • 8 ounces plain goat cheese
  • ¼ cup (56 grams) heavy cream
  • ½ cup fresh herbs (such as basil, dill, and chives), plus more for garnishing
  • 1 tablespoon fresh lemon juice

Instructions

  1. Thaw or prepare your puff pastry. The recipe is flexible to work with either half a recipe of homemade rough puff (I highly recommend this) or 1 (14 ounce or 16 ounce) box of puff pastry. Preheat your oven to 400°F  and place an oven rack in the lower-middle part of the oven. Line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet on a lightly floured surface to a rough rectangle about 8” by 12”.  Place it on the prepared baking sheet. If your puff pastry comes in two square sheets, create one large rectangle by brushing a bit of water on the edge of the puff pastry, then overlapping the pieces. Roll it out to adhere them together and create an even thickness.
  3. Using a knife, score a 1” border around the puff pastry edge, making sure not to cut all the way through the pastry.
  4. Use a fork to “dock” the middle part of the puff pastry.
  5. Bake the pastry until golden and cooked through, 22-24 minutes, de-puffing the tart halfway through baking time (see note).
  6. Meanwhile, prepare the filling: Add the tomatoes, olive oil, vinegar, sugar, and a big pinch of salt and pepper to a bowl. Toss to coat and let sit at room temperature for at least 10 minutes, but not more than 30.
  7. Add the goat cheese and the cream to a bowl. Using a spatula, mix the two together until the mixture has a spreadable consistency (alternatively, you can use an electric mixer for this). Stir in the herbs and lemon juice. Season to taste with salt and pepper.
  8. When the tart shell is baked, transfer it to a wire rack to cool down.
  9. Once the pastry is cool, spread the goat cheese mixture evenly onto the puff pastry, leaving the borders empty.
  10. Using a slotted spoon and leaving behind the excess juice, scatter the tomatoes evenly on top of the goat cheese. Sprinkle with a big pinch of salt and pepper and additional fresh herbs, if desired.
  11. Slice into 12 pieces and serve immediately.

Notes

The goat cheese can easily be swapped with another cheese such as cream cheese, ricotta or even Boursin, like this Zucchini Tart.

Use whatever herbs you enjoy. Save some to garnish the top of the tart.

Docking the center of the puff pastry helps prevent excessive puffing. Check midway through baking and press down with a spatula to release any air in the center of the tart shell if necessary. If you're having trouble deflating it, poke a hole in the pastry to release trapped steam. Be careful not to touch the hot steam.

Unfortunately, leftovers won't keep well due to the juiciness of the fresh tomatoes, so this tart should be consumed the same day.

Find it online: https://everydaypie.com/puff-pastry-tomato-tart/