I’ve been eyeing up tomato tarts on Pinterest for some time now. But I will admit, the thought of making my own pastry is just too much for this busy mom to handle some days, especially something as delicate as puff pastry. I’ve reached the conclusion that life is simply too short for somethings; like making my own puff pastry!
There are so many great pre-made puff pastry products (sold in the frozen food section), once I resigned myself to not embracing my full inner ‘Martha Stewart’, I realized how quick and simple throwing together a tomato tart could be. Similarly, you can make your own pesto (here is my recipe), or you can buy it. If you buy it make sure that you purchase the fresh kind, not the one in a jar on a shelf.
This took me a total of five minutes to assemble and would make a perfect brunch, or lunch paired with a salad, or an amazing appetizer! If you want to make individual ones, cut your pastry into smaller squares and treat each as a mini tart. Ok, let’s be clear. This isn’t a low-fat dish. But that’s totally cool in our house, everything fits in moderation.
Ingredients:
- 1 sheet of puff pastry (225 g)
- 3/4 c. soft goat cheese
- 2-3 Tbsp. milk or light cream
- 2 Tbsp. pesto
- 4-5 Roma tomatoes, sliced into 1/4″ thick slices horizontally
- 1/4 c. chopped fresh basil leaves
- 1/3 c. fresh grated Asiago cheese
- sea salt to taste
Directions:
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- If your puff pastry isn’t the rolled out version, roll out your pastry on a lightly floured surface to about a 15″x11″ rectangle. It doesn’t have to be exact, just so that it fits on your baking sheet.
- In a medium bowl mix together the goat cheese, milk or cream (just enough to make it spreadable) and pesto until smooth. Spread the mixture evenly over the top of the pastry, leaving a 1/2″ border along the edge.
- Arrange the tomato slices in rows (or however you want, we’re going for rustic here!), slightly overlapping at the edges, to cover the goat cheese. Sprinkle with a couple of pinches of sea salt and the basil leaves on the tomatoes and top with the asiago cheese.
- Bake for approximately 20-25 minutes, until the pastry is golden brown and the top starts to bubble. Serve immediately.
Yum! I love your recipes and “everything in moderation” attitude. I’ve made different versions of tomato tarts, and love your twist with goat cheese and pesto. Will definitely make this. Thanks 🙂
Thank you very much Kelly, I love hearing the feedback! Tori
Tori I’ve made THREE of your recipes this week!! This one, the chickpea feta salad, and the quiche. My boyfriend thinks I’m all of a sudden a genius in the kitchen but I told him I owe it all to you. I did discover that my oven must be hotter than yours, as both this tart and the quiche took quite a bit less time to cook, which is good for me to know for future recipes of yours. I’m obsessed with everything you cook! Thanks for everything… you’re bookmarked for life!
Aw Katie that made my day! Thank you!!! Yes it is possible that your oven is hotter than mine – I have a 1970’s General Electric oven that is pre-renovation right now. We are SO excited to get our new kitchen soon! Glad you caught it and that the recipes turned out. Thank you so much for the follow and the great feedback, I really appreciate it!!! Tori