Tomato and Goat Cheese Tart Recipe
A crisp tart with thinly sliced tomatoes, creamy goat cheese, and herbs smells like a summer market in the south of France. The French often eat such tarts on picnics or as a light dinner on hot days. It’s a great way to use very ripe tomatoes that are begging for something more than just a sandwich.
This tart combines the sweetness of ripe tomatoes with the tangy creaminess of goat cheese and aromatic herbs, creating a dish that feels both rustic and elegant. It’s quick to prepare, looks impressive on the table, and is perfect for using up a glut of summer tomatoes.
Chef's tips
Use the ripest, most flavorful tomatoes you can find—this tart really depends on their taste. If your tomatoes are very juicy, don’t skip the breadcrumbs and preheating the tray well; both help keep the base from getting soggy. Bake the tart on the lower rack so the bottom cooks through and crisps nicely.
How to serve
Serve slightly warm or at room temperature, with a green salad and crusty bread. It also works well as part of a buffet table, cut into small squares as a snack. For a more substantial meal, add a simple chilled soup or a plate of charcuterie and olives.
Ingredients
- puff pastry chilled, rectangular or round - 1 package
- tomatoes large, ripe, preferably meaty - 4 piece
- goat cheese soft goat cheese log - 150 g
- Dijon mustard - 1.5 tablespoon
- garlic finely chopped or grated - 1 clove
- Herbes de Provence dried - 1 teaspoon
- basil fresh, for serving - 6 leaves
- olive oil for drizzling - 2 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- breadcrumbs for sprinkling the base - 1 tablespoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Unroll the puff pastry, transfer it to the tray, and gently fold the edges inward to create a low rim about 1 cm high.
- Prick the pastry base all over with a fork, spread with Dijon mustard, and sprinkle with a thin layer of breadcrumbs to absorb the tomato juices.
- Slice the tomatoes into thin rounds and remove the hard cores near the stems. If they are very juicy, you can pat them dry slightly with a paper towel.
- Slice the goat cheese or crumble it into small pieces with your fingers.
- Arrange an even layer of tomatoes on the prepared base, slightly overlapping them like roof tiles.
- Sprinkle the tomatoes with garlic, Herbes de Provence, salt, and pepper, then distribute the pieces of goat cheese on top.
- Drizzle everything with olive oil and bake for 25–30 minutes, until the pastry edges are deeply golden and the tomatoes are lightly browned on top.
- After baking, let the tart rest for 5–10 minutes, then sprinkle with fresh basil torn with your fingers and cut into portions.
Storage
Przechowuj w lodówce, najlepiej w pudełku. Podgrzewaj krótko w 180°C, aby ciasto znów było lekko chrupiące. Na zimno też smakuje dobrze, jak wytrawne ciasto na piknik.
This tart is one of those recipes that instantly brings back memories of summer holidays. It’s forgiving and flexible—use whatever herbs you have on hand, and don’t worry too much about perfect slices. The more rustic it looks, the better it tastes.
