Tomato and Goat Cheese Tart

This is a simple, delicious recipe for making a fresh Tomato and Goat Cheese Tart using puff pastry.

I found this recipe a long time ago in Everyday Food. It was a mini magazine that Martha Stewart used to publish. And it was full of easy recipes. I loved that little magazine, and I wish it was still around! This tomato and goat cheese tart was featured as one of the favorite, easy summer recipes. It’s delicious served as an appetizer, side dish or main dish. The combination of flavors in this tart are so delicious!

Ingredients needed:

• all purpose flour
• puff pastry
• sour cream
• grainy Dijon mustard
• sea salt and freshly ground black pepper
• leeks
• butter
• small beefsteak or Campari tomatoes
• goat or feta cheese
• small fresh basil leaves

How to make a Tomato and Goat Cheese Tart:

The complete, printable recipe is at the end of this post.

1. Preheat the oven to 400℉.
2. On a lightly floured surface, roll out the puff pastry to thin it out a bit. Transfer to a parchment-lined baking sheet.
3. In a small bowl, mix sour cream and mustard. Season with salt and pepper. Spread sour cream mixture evenly over pastry; fold over a ½ inch border around the edges of the pastry and press to seal. Place baking sheet in the refrigerator for about 10 minutes.
4. Chop leeks, place in a fine sieve. Rinse well and then pat dry thoroughly. In a medium skillet, melt butter over medium heat. Add leeks and season with salt and pepper. Sauté, stirring frequently, until leeks are very soft (about 6 minutes).
5. While leeks are cooking, set tomato slices on paper towels to allow the towels to soak up some of the juices from the tomatoes.
6. Arrange cooked leeks over the sour cream mixture on the chilled pastry. Top with sliced tomatoes. Season with salt and pepper.

Cut the tart into four pieces to serve as a side for 4 people for dinner. It would be equally good cut into smaller pieces and served appetizer-style.

The roasted tomatoes give the tart a bit of a sweet flavor, and the goat cheese (or feta) gives it some tang. It’s a great recipe for using up some summer tomatoes. Enjoy!

Favorite Savory Tart Recipes:

• Mushroom and Cheese Tarts
• Roasted Vegetable Tart
• Caramelized Onion Tart
• Rustic Tomato and Zucchini Tart
• Spinach, Feta and Pine Nut Phyllo Tart

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Tomato and Goat Cheese Tart

This easy side dish makes good use of those end-of-summer tomatoes. It's perfect cut into smaller pieces as an appetizer treat.

Recipe Details

Prep Time: 25 minutes mins

Cook Time: 25 minutes mins

Chill Time: 10 minutes mins

Total Time: 1 hour hr

Course: Appetizer

Cuisine: American

Keyword: goat cheese, tart, tomato

Servings: 9 servings (appetizer size)

Calories: 205kcal

Author: RecipeGirl.com (Adapted from Everyday Food)

Ingredients

• all-purpose flour, for rolling
• 1 sheet frozen puff pastry, thawed
• 1½ tablespoons sour cream (light is fine)
• 1½ teaspoons grainy Dijon mustard
• sea salt
• freshly ground black pepper
• 2 large leeks, white and green parts only
• 1 tablespoon butter
• ¾ pound small beefsteak tomatoes, sliced ¼ inch thick
• 2 ounces goat or feta cheese
• 8 to 10 small basil leaves

Instructions

• Preheat the oven to 400℉.
• On a lightly floured surface, roll out the puff pastry to thin it out a bit. Transfer to a parchment-lined baking sheet.
• In a small bowl, mix sour cream and mustard. Season with salt and pepper. Spread sour cream mixture evenly over pastry; fold over a ½ inch border around the edges of the pastry and press to seal. Place baking sheet in the refrigerator for about 10 minutes.
• Chop leeks, place in a fine sieve. Rinse well and then pat dry thoroughly. In a medium skillet, melt butter over medium heat. Add leeks and season with salt and pepper. Saute, stirring frequently, until leeks are very soft (about 6 minutes).
• While leeks are cooking, set tomato slices on paper towels to allow the towels to soak up some of the juices from the tomatoes.
• Arrange cooked leeks over the sour cream mixture on the chilled pastry. Top with sliced tomatoes. Season with salt and pepper.
• Bake until pastry is golden brown and crisp, about 25 minutes. Let cool slightly, then top with goat cheese and basil leaves.
• Serve warm or at room temperature.

Notes

• Sub halved pear tomatoes for the small, sliced tomatoes if you'd like.
• Cut into six larger pieces to use as a side dish.

Nutrition

Serving: 1serving, Calories: 205kcal, Carbohydrates: 17g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 246mg, Potassium: 151mg, Fiber: 1g, Sugar: 2g, Vitamin A: 786IU, Vitamin C: 8mg, Calcium: 31mg, Iron: 1mg