Tomato and Goat Cheese Tart

27 Feb

I’m sorry for leaving you a bit in the dark for a few weeks…

I was just away on back-to-back trips – one for business to Houston and one for a skiing vacation in Vermont.  During both trips and also the time in between I was so busy I just was not inspired to write…  but I was inspired to eat and cook.  So I collected and photographed a bunch of recipes I made or ate during that period and here you’ll have them all.

This is something I made for lunch a few weeks back.  You know when you learn about a new recipe, something that just entices you in such a way that your mouth salivates… and then you realize that you have ALL the ingredients available at home.  It was a beautiful moment…    This is based on Ina Garten’s recipe for Tomato and Goat Cheese Tarts.  I saw it on Food Network and the next day I had it for lunch.

But I have to be completely honest; this recipe has a little bit of not-so-good karma attached to it…  It’s made with refrigerated puff pastry, something I do not use often, but I do from time-to-time and I have never been able to find it in a whole-grain or whole-wheat version.  So, this is a sporadic treat… if any of you is able to find whole wheat puff pastry – let me know where I can get it…




1 sheet of puff pastry, defrosted
1 onion, sliced
A drizzle of olive oil
2 cloves of garlic, minced
A squirt of apple cider vinegar
The leaves of 2 small sprigs of thyme
3 tbs of Parmesan Cheese, grated
2 ounces of garlic and herb soft goat cheese, crumbled into small pieces
2 slices of the best tomato you can find, the larger the tomato the better
8-10 slivers of Pecorino Romano cheese
Salt and Freshly Cracked Black Pepper to taste
  1. Pre-heat oven to 425 F.  I use my toaster oven for this…
  2. Heat a small drizzle of olive oil in a non-stick skillet over medium heat.  Add the onion and garlic.  Cook for about 10-12 minutes until the onions are soft and cooked, but not browned.  Add salt, pepper the apple cider vinegar, thyme and cook for a few minutes longer until the onions have absorbed the vinegar.
  3. While the onions are cooking, prepare the puff pastry.  You need to leave it defrosting in your fridge overnight to be able to handle it now.  Unfold one of the two sheets that come in the package – do this carefully as the pastry can tear easily.  Unfold it onto a lightly floured surface.  With a rolling pin, roll the pastry so yo can fit 2 saucer plates inside it. Using the saucer plate, cut out 2 rounds of pastry, and set onto a baking sheet lined with parchment paper.  I can fit these two in the baking tray of my toaster oven.
  4. Using a small paring knife, score the puff pastry rounds with a 1/4″ border.  Prick the inside of the circle border with a fork.  Sprinkle the grated Parmesan cheese within the scored circle. 
  5. preparing-tomato-tart
  6. You will now divide all the remaining ingredients and place within the scored circle of each tart shell…  Place the cooked onions on top of the Parmesan cheese, add the crumbled goat cheese on top of the onions and then place the tomato slice on top of the goat cheese.  Now drizzle a bit of olive oil on top of the tomato and sprinkle with salt, pepper and a few extra thyme leaves.  Using a vegetable peeler, slice a few thin slices of Pecorino Romano cheese and place on top of the tomato slice.
  7. preparing-tomato-tart-2
  8. Bake in the oven for about 18 minutes.  When you see the puff pastry has a nice, golden color just turn off the oven and leave it inside there for a few minutes.


Serve this with a nice green salad for a spectacular, very Provençal  lunch.  This would work great for a gathering with friends because it’s so simple and quick to make. And not to mention DELICIOUS!!!



3 Responses to “Tomato and Goat Cheese Tart”

  1. Samantha Mathews February 6, 2010 at 5:52 am #

    They were really excellent.. I needed them in a hurry. I have a cooking recipe site as well and Id like to exchange links with you. Let me know if this is possible. Thanks.

  2. Saran Leibee February 4, 2011 at 12:36 pm #

    Well, that’s decent, however think about the other options we’ve got here? Would you mind crafting one more article regarding these also? Thank you!

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