This one is pure summer love and it isn’t even summer yet, but who cares!

While flipping through a foodie magazine at the supermarket to stock up on some inspiration, I ran into this tomato and goat cheese pie. Brilliant idea! Just what I needed, light, colorful, summery and savory. Who can resist that?

I borrowed the idea and gave it my spin. It’s simple and fast but I can safely say that it’s really all that (and a bag of chips).
 

Ingredients:

7 oz goat cheese
1 pound Roma tomatoes
10 puff pastry sheets
1 medium onion
extra virgin olive oil
2 tbsp breadcrumbs
sprinkling sugar
fresh thyme
pepper
salt

Directions:

Thaw out the puff pastry sheets (they only sell smaller ones here) and place them on a sheet pan slightly overlapping each other. The edges should stand up.

Scatter 2 tbsp breadcrumbs all over the pastry—this will soak up the juices of the tomatoes making it less soggy.

Thinly slice the onion and place it on top of the pastry.

 
I love me some goat cheese. It’s softer and mellower than feta and it works so well with these roasted tomatoes.

Crumble up half the cheese and sprinkle it all over the onions so it will kinda bake into the pastry.

Wash and dry the tomatoes. Turn each tomato into 4 thick slices (lengthwise).

Place them on top of the cheese and try to fit them closely together.

You could use basil for this as well but the thyme just works so well! Match made in heaven. Strip a few sprigs.

Add the thyme and season the tomatoes with a generous amount of salt, pepper and a tiny sprinkling granulated sugar. Add some oil, preferably something garlic infused. I love my oil mister!

 
Preheat your oven to 400Fº (200Cº) and bake the tart for 30 to 40 minutes, until the puff pastry is crunchy and golden brown and the tomatoes are roasted. Keep an eye on them, though.

Finish it with the remaining goat cheese, sprinkle a little extra virgin oil all over and a little thyme.

I wish I could find the words to describe the magic of the crunchy pastry against the sweet roasted tomatoes and the pungent and creamy cheese…

…but I’m not even going to try.