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Tomato Goat Cheese Tart

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5 from 3 reviews

This puff pastry tomato tart takes just 10 minutes to prep with only 6 ingredients and is the perfect easy appetizer or simple summer dinner to showcase all those ripe, juicy tomatoes you've picked from the garden! Frozen puff pastry makes this tomato tart a breeze to throw together!

Ingredients

Scale

Instructions

  1. Preheat oven to 400 degrees.
  2. Unfold puff pastry dough on a lightly floured surface. Gently pinch the seams together and then roll the dough just a bit thinner, into a rectangle.
  3. Score a crust around the edge of the puff pastry about an inch wide.
  4. Brush the crust with egg wash.
  5. Spoon farmer cheese in an even layer across the puff pastry crust.
  6. Drizzle with half the pesto.
  7. Add sliced tomatoes, gently pushing them into the farmer cheese, overlapping them slightly.
  8. Drizzle tomatoes with olive oil and sprinkle with salt and pepper.
  9. Bake tomato tart for 25-30 minutes or until the puff pastry crust is dark golden brown on the bottom and cooked through.
  10. Drizzle with remaining pesto and enjoy!

Equipment

Notes

  • The best way to thaw puff pastry is in the fridge overnight. This will allow the puff pastry to slowly thaw and become pliable while still staying cool. If you forget to thaw it the night before, you can set the puff pastry sheet out on your counter and let it thaw for 20-40 minutes.
  • It’s best to work quickly when assembling this tart because if the puff pastry gets too warm before going in the oven, it won’t puff up! The puff pastry needs to be cold when it's baked in order to get that signature puffy texture and flakiness. If you've been working with the puff pastry tart for too long during assembly, feel free to pop it back into the fridge for 15 minutes to let it cool off again before baking.
  • Add fresh herbs if you’d like! I love to add fresh basil but you could also use fresh parsley or fresh thyme instead as well.

Nutrition