Roasted Tomato Tart
Roasted Tomato Tart is a great way to enjoy garden tomatoes by roasting them first, then cooking with goat cheese and fresh basil on puff pastry.
Two things about this recipe today. One, you can roast tomatoes for all kinds of recipes ahead of time, and have them ready for a tart (recipe below), or to serve on crostini, or even in a pasta dish.
Roasted Tomato Tart
This tart celebrates the juicy, summer tomatoes in a cheesy, garlic and herb crust. Each bite says, hello summer, with a punch of goat cheese, with sweetness of honey. Wow, so good! [This post has been reposted and updated from July 2016.]
Why we love a tart with tomatoes
Tomato tarts are considered a regular summer dish in the French countryside. They are buttery and flaky, made with either a homemade crust or you can use puff pastry for the base.
I received this tomato tart recipe from my daughter, Abby. It’s a fun way to use up fresh garden tomatoes, and it reminds me a lot of pizza. Optional to add more herbs, like oregano, and then it really tastes like pizza!
You can mix up the cheese, but for this recipe we used goat cheese and Parmesan cheese.
It’s the perfect summer meal.
Or, if you love a good puff pastry tart in general, try this Fig and Gruyere Puff Pastry Tart or this Charcuterie Puff Pastry Tart (leftover charcuterie!)
Ingredients for Tomato Garlic Tart
Let’s get started with these easy ingredients (print off full recipe below):
- Cherry tomatoes (4-5 cups)
- Garlic
- Olive oil
- Salt + black pepper
- Puff pastry sheet
- Egg
- Goat cheese
- Parmesan cheese
- Honey
- Basil
How do you make a tomato tart?
Roast the tomatoes: On a parchment lined baking sheet, spread tomatoes and garlic, drizzle with olive oil, and season with salt. Bake for 30 minutes, toss, and roast another 25-30 minutes more, or until jammy and caramelized. Stir the tomatoes at least 2-3 times as the tomatoes finish roasting to prevent the outer edges from burning. After roasting, allow tomatoes to cool before spreading onto the tart.
As the tomatoes roast, combine the goat cheese, pepper, parmesan, and honey. Cover and set aside.
When tomatoes are done roasting, allow to cool and increase oven tempterature.
Make the tart: Roll out the puff pastry out on a lightly floured surface into a 10’’x14’’ rectangle and use a fork to score the pastry every few inches, leaving a 1’’ (un-scored) boarder around the edges. Transfer to a parchment lined backing sheet and spread on the softened gait cheese (leaving a 1’’ boarder).
Top with the roasted tomatoes and a sprinkle f basil (reserving some to garnish). Brush the 1 inch boarder with the egg wash.
If you’re waiting on the tomatoes to finish roasting or cooling, cover the pastry with plastic and transfer to the refrigerator to prevent the butter in the pastry from melting. You want the dough to be chilled well before baking.
Bake on the bottom third of the oven until puffed, deep brown, and fragrant.
Best summer recipe to use up garden tomatoes
Although tomatoes can be purchased year round, it is essential to take advantage of their superior flavor during the summer months. When I used to have a garden, we would end up with tomatoes by the basketful. Roasting the tomatoes with garlic and olive oil was my favorite way to use them up.
The result is basically a thickened, sweet and savory four-ingredient tomato and garlic jam that can be spread into toast and served with eggs, used on a charcuterie board. You can mix it into cream cheese or ricotta to make a dip, tossed with noodles and parmesan, or my favorite use is to spread onto a sheet of puff pastry with goat cheese and baked to golden perfection.
How do you serve a tomato tart?
Cut into 6 pieces and serve warm (or room temperature) garnished with fresh basil ribbons.
It’s even good served cold.
More tomato recipes to try:
Yes, we will miss our garden tomatoes. Another way to enjoy roasted tomatoes in on toast, or crostini. Or to make Bloody Mary Roasted Tomatoes! Yum!
Grilled Tomatoes Charcuterie Board
Cashew Pesto Steelhead with Heirloom Tomatoes
Pork Roast with Cherry Tomatoes
Mac and Cheese with Roasted Tomatoes
Get the Recipe:
Roasted Tomato Tart
Ingredients
- 1.5-2 lb cherry tomatoes, 4-5 cups
- 6-7 cloves garlic, chopped
- 3 tbsp olive oil
- salt to season
- 1 sheet puff pastry, thawed
- 1 egg, for egg wash
- 4 oz goat cheese, softened
- 1 ½ tsp black pepper
- 3 tbsp olive oil
- ½ c crumbled parmesan cheese
- 2 tsp honey
- 8 leaves basil, chiffonade plus more to garnish
Instructions
- Preheat oven to 425 degrees F.
Roast the tomatoes:
- On a parchment lined baking sheet, spread tomatoes and garlic, drizzle with olive oil, and season with salt. Bake for 30 minutes, toss, and roast another 25-30 minutes more, or until jammy and caramelized. Stir the tomatoes at least 2-3 times as the tomatoes finish roasting to prevent the outer edges from burning. After roasting, allow tomatoes to cool before spreading onto the tart.
- As the tomatoes roast, combine the goat cheese, pepper, parmesan, and honey. Cover and set aside.
- When tomatoes are done roasting, allow to cool and increase temperature to 450 degrees F.
Make the tart:
- Roll out the puff pastry out on a lightly floured surface into a 10’’x14’’ rectangle and use a fork to score the pastry every few inches, leaving a 1’’ (un-scored) boarder around the edges. Transfer to a parchment lined backing sheet and spread on the softened gait cheese (leaving a 1’’ boarder). Top with the roasted tomatoes and a sprinkle f basil (reserving some to garnish). Brush the 1 inch boarder with the egg wash.
- If you’re waiting on the tomatoes to finish roasting or cooling, cover the pastry with plastic and transfer to the refrigerator to prevent the butter in the pastry from melting. You want the dough to be chilled well before baking.
- Bake for 15-20 minutes on the bottom third of the oven until puffed, deep brown, and fragrant.
- Cut into 6 pieces and serve warm (or room temperature) garnished with fresh basil ribbons.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Yum. Sounds so good and fresh. My daughter and I were at a farmers market yesterday sampling some yummy flavors of goat cheese. OH MY WORD!!! I could’ve come home with all of it. And they had a caramel sauce from goats milk that was to die for!