This Pinterest Image is a roasted tomato and goat cheese tart built on puff pastry, and it earns its name because it photographs almost as well as it eats. The result is a shatteringly crisp base, tomatoes that collapse into jammy sweetness, and a herbed cheese layer that keeps everything from going soggy.
Advertisements1
The method is deliberately plain: thaw the pastry properly, salt and drain the tomatoes, and keep the oven hot. Most of the work is waiting, which suits me fine.
One warning before you start. The most common failure point is a soggy bottom, and it happens when wet tomatoes meet cold pastry. Salt the slices and blot them dry before they ever touch the dough.
Why You'll Love This Recipe
About the Ingredients
1 sheet (320g) all-butter puff pastry, thawed
All-butter pastry browns better than margarine-based versions. If unavailable, use a 320g sheet of rough puff pastry and add 2 minutes to the bake.
700g (about 5 medium) ripe plum tomatoes
Plum tomatoes have less water than beefsteak varieties. In winter, substitute drained canned whole tomatoes, halved and patted dry.
1 1/2 teaspoons fine sea salt, divided
Use fine sea salt so it dissolves into the slices. Coarse kosher salt works but needs an extra 10 minutes of draining.
200g soft goat cheese, at room temperature
Room-temperature cheese spreads without tearing the pastry. Substitute full-fat cream cheese mixed with 1 teaspoon lemon zest if goat cheese is too tangy.
1 large egg, beaten with 1 tablespoon water
This egg wash gives the visible golden rim. For an egg-free version, brush with 2 tablespoons whole milk instead.
2 tablespoons extra-virgin olive oil
A fruity olive oil complements the tomatoes. Avoid extra-virgin oils labeled for frying; a mild supermarket version is fine here.
2 cloves garlic, finely grated
Fresh garlic only; the paste must be fine or it burns. Substitute 1/2 teaspoon garlic powder stirred into the cheese.
2 teaspoons fresh thyme leaves
Strip leaves from the stems right before use. Dried thyme works at 1/2 teaspoon, but add it to the cheese, not the top.
1/4 teaspoon freshly ground black pepper
Grind coarse for texture. White pepper is a fine swap if you want a cleaner look on the finished tart.
10g (about 1/3 cup) fresh basil leaves, torn
Add basil after baking, never before, or it blackens. Substitute fresh oregano or a few small arugula leaves.
Tips & Tricks
Dry the Tomatoes Properly
Salt the slices on a rack for 20 minutes and blot them; skipping this is the number one cause of a soggy tart.
Keep the Pastry Cold
Work quickly and chill the docked shell for 10 minutes before baking so the butter stays in distinct layers.
Pre-Bake Before Topping
Partially baking the shell creates a moisture barrier, so the center stays crisp under the cheese and fruit.
Watch the Edges
Puff pastry goes from golden to bitter fast; if the rim browns before the center is set, tent it loosely with foil.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven
Set the oven to 220C (425F) with a rack in the middle and a baking sheet inside. A preheated sheet gives the pastry an immediate burst of heat.
2. Drain the Tomatoes
Slice the tomatoes 6mm thick, lay them on a rack set over a tray, sprinkle with 1 teaspoon salt, and leave for 20 minutes. Blot the tops dry with paper towel.
3. Prepare the Cheese
Mash the goat cheese with the garlic, thyme, remaining 1/2 teaspoon salt, and pepper until smooth. It should spread like soft butter.
4. Roll and Dock
Roll the pastry on parchment to a 25x35cm rectangle, transfer it with the paper to a cool tray, and dock all over with a fork. Chill for 10 minutes.
5. Build the Border
Score a 2cm border around the edge without cutting through, then spread the cheese inside the line. The bare border will puff into a rim.
6. Layer the Tomatoes
Arrange the tomato slices in overlapping rows over the cheese and drizzle with olive oil. Do not press them down; the moisture needs somewhere to go.
7. Bake Until Golden
Bake on the hot sheet at 220C (425F) for 25 to 30 minutes, until the pastry is deep golden brown and the tomato edges are bubbling. The center should look set, not wet.
8. Cool and Finish
Slide the tart onto a rack and cool for 10 minutes, then scatter the torn basil over the top. Cutting too early makes the cheese slide.
Delicious Variations
Provencal Style
Swap the goat cheese for tapenade and add a scattering of pitted Nicoise olives before baking.
Smoked Salmon Version
Bake the shell plain, then top the cooled tart with whipped cream cheese, smoked salmon, and dill.
Autumn Squash Tart
Replace the tomatoes with thin slices of roasted butternut squash and use sage instead of thyme.
How to Store Pinterest Image
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 200C (400F) oven rather than the microwave.
Freezer
Freeze baked slices on a tray, then wrap individually for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat at 190C (375F) for 8 to 10 minutes on a baking sheet. The pastry recovers most of its crispness; the microwave does not.
Frequently Asked Questions
Q: Can I make this tomato tart ahead of time?
Yes, you can assemble it up to 4 hours ahead and keep it refrigerated, then bake straight from cold. Add 3 to 4 minutes to the bake time. Do not add the basil until after baking.
Q: Why is my puff pastry tart soggy in the middle?
The tomatoes were too wet or the pastry went in cold and underbaked. Salt and drain the slices for 20 minutes, blot them, and bake at 220C (425F) until the center looks dry and the edges bubble.
Q: Can I use store-bought puff pastry for this recipe?
Yes, and all-butter puff pastry gives the best flavor and color. Thaw it in the refrigerator overnight rather than on the counter, because warm pastry tears and loses its layers.
Q: What do you serve with a tomato and goat cheese tart?
Serve it warm or at room temperature with a sharply dressed green salad and a glass of dry rose. It also works as a starter cut into small squares.
Q: Can I make this tart without goat cheese?
Yes, full-fat cream cheese with a little lemon zest is the closest substitute. Ricotta works too, but drain it for 30 minutes first so it does not add moisture.
Make it once, photograph it, and you will understand the name. If you bake it, leave a comment with your oven time and how the base came out. Measure twice, then measure again.
Pinterest Image
This Pinterest Image roasted tomato tart looks as good as it tastes, with golden puff pastry, jammy tomatoes, and herbed goat cheese in 50 minutes.
🧂 Ingredients
- 1 sheet (320g) all-butter puff pastry, thawed
- 700g (about 5 medium) ripe plum tomatoes
- 1 1/2 teaspoons fine sea salt, divided
- 200g soft goat cheese, at room temperature
- 1 large egg, beaten with 1 tablespoon water
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 10g (about 1/3 cup) fresh basil leaves, torn
📋 Instructions
- 1Heat the Oven — Set the oven to 220C (425F) with a rack in the middle and a baking sheet inside. A preheated sheet gives the pastry an immediate burst of heat.
- 2Drain the Tomatoes — Slice the tomatoes 6mm thick, lay them on a rack set over a tray, sprinkle with 1 teaspoon salt, and leave for 20 minutes. Blot the tops dry with paper towel.
- 3Prepare the Cheese — Mash the goat cheese with the garlic, thyme, remaining 1/2 teaspoon salt, and pepper until smooth. It should spread like soft butter.
- 4Roll and Dock — Roll the pastry on parchment to a 25x35cm rectangle, transfer it with the paper to a cool tray, and dock all over with a fork. Chill for 10 minutes.
- 5Build the Border — Score a 2cm border around the edge without cutting through, then spread the cheese inside the line. The bare border will puff into a rim.
- 6Layer the Tomatoes — Arrange the tomato slices in overlapping rows over the cheese and drizzle with olive oil. Do not press them down; the moisture needs somewhere to go.
- 7Bake Until Golden — Bake on the hot sheet at 220C (425F) for 25 to 30 minutes, until the pastry is deep golden brown and the tomato edges are bubbling. The center should look set, not wet.
- 8Cool and Finish — Slide the tart onto a rack and cool for 10 minutes, then scatter the torn basil over the top. Cutting too early makes the cheese slide.
Tomas writes about home repair and small-scale building projects, focused on what a careful beginner can actually finish. He explains tools and materials by what they do rather than by brand, and he walks through mistakes he has made on his own projects. His angle is honest sequencing: what to do first, what to skip, and when to call someone else.
