Roasted Tomato Tart

This 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.

Roasted Tomato Tart

Friends, thank you all for the many birthday wishes yesterday, on Facebook and text and cards and birthday packages.

So fun — I love birthdays.

Having my daughter home for the summer has been a true joy! Not only is she exploring our new area here in Bend, she’s been doing a lot of cooking.

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

When using puff pastry, as in the tart recipe below, there are 2 frozen sheets in the package. I told Abby it’s fun to think of 2 different recipes to make! Did you know I went to Pepperidge Farm headquarters a couple years back, makers of the best puff pastry out there? (Link to that post)

We enjoyed a {Best} Peach Tart over the Fourth of July weekend, and then this delicious Roasted Tomato Tart.

Both yummy, with seasonal peaches and tomatoes!

Roasted Tomato Tart

Roast tomatoes, cut into small pieces, in foil-lined baking pan in middle of oven, for 1 hour. I always drizzle with olive oil, fresh basil, salt and white pepper, and a dash of sugar. After roasting tomatoes for about 1 hour, move tomatoes in pan to lower third of oven, and put pastry on baking sheet on middle rack. You can also follow my recipe, here.

Roasted Tomato Tart

Yes, we will miss our garden tomatoes this year, our first year in 11 to not have a garden. Another way to enjoy roasted tomatoes in on toast, or crostini. Or to make Bloody Mary Roasted Tomatoes! Yum!

Roasted Tomato Tart

Then when it’s time to make the tart, either use freshly roasted or fridge-stored tomatoes, and you’ve got the most delicious, sweet dish!

We love to add goat cheese and pesto, making it rich and creamy. Which, by the way, the best flavors and quality of olive oil and pesto is DeLallo, which we gladly use in our kitchen! :)

And then add fresh basil – and bake!

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.
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Roasted Tomato Tart

Ingredients

  • 1 sheet frozen puff pastry from a 17 1/4-oz package, thawed
  • 2 cups roasted tomatoes
  • 1/2 cup goat cheese
  • 3 Tbsp. pesto we use DeLallo
  • 3 Tbsp. olive oil
  • Fresh basil

Instructions

  • Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large, shallow baking pan with foil.
  • Roll out pastry sheet on a lightly floured surface, with a lightly floured rolling pin, into an 11-inch square (1/8 inch thick) or 9×13-inch pan.
  • Crumble together the goat cheese, pesto, and olive oil. Sprinkle over the pastry.
  • Top with roasted tomatoes and freshly chopped basil.
  • Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned, but still appear juicy, about 15-20 minutes.
  • Serve!

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.

One comment on “Roasted Tomato Tart”

  1. 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!

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