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Tomato, Goat Cheese & Onion Tart
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.
| Tomato, Goat Cheese & Onion Tart | |
| Ingredients |
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 |
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. 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. 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. Finish it with the remaining goat cheese, sprinkle a little extra virgin oil all over and a little thyme. |
| Meal type: | lunch, main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
17 Comments »
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Wow, what a tart! I am sure that this was an incredible combination of flavors. Definitely one I’ll have to try very soon.
Ziet er lekker uit! En simpeler dan ik verwacht had!
Wat lekker!!!
“…against the sweet roasted potatoes…”
Tomato, potato? :)
Looks like even I can do it! And because of a tomato/overdose in my fridge, I´ll try tonight.
Like your blog a lot and love your pictures ±’
It looks awesome, Kay!
Kay, these looks so good! I have a half-used log of goat cheese in my fridge that for some odd reason I’ve been dragging my feet about using. Thanks for the inspiration! Now I can make this over the weekend.
Ik heb hem vanavond gemaakt en hij was heerlijk.
The ease of this recipe is exactly why I love using puff pastry sheets. What a beautiful summer recipe, Kay!
I added some green asparagus, delicious!
Hello! Just wanted to say that I just tried your mustard and onion soup and it came out so delicious that, well, there were no leftovers after a double-batch! Thanks so much for sharing a delightful recipe!
That is one nice looking tomato tart!
That was quite extraordinary – it was creamy but salty,, sweet but6 not grating, pastry was crisp but not overpowering – in short, it was seriously yummy – heartily recommend it :) :)
Cheers,
Jer
love tomato tart!
I enjoy your recipes and the photography makes it all the more enjoyable to read and explore your blog.
Will this recipe work the same with a store bought pie crust you think?
I can’t help you with that. In NL we don’t have store bought pie crust so I have no idea how that works.
Waaauw! net gemaakt en ik vond het geweldig! Dit ga ik zeker vaker maken. Hopelijk weet ik me een beetje te beheersen want ik heb zin om het nú nog een keer te maken haha.