This tart is easy, quick, and tastes like you put way more work into it! Just layer some cheeses and tomato slices over puff pastry, garnish with bacon and serve. Okay, there are a few more steps, but the results are fantastic. Use any variety of tomatoes here, heirlooms would be gorgeous. The bacon is of course optional, and I added a little arugula as a garnish for color, scallions or basil or nothing would also be fine.
For the puff pastry, I love the Dufour Puff Pastry they carry at Greenstar. It has no weird ingredients or additives, just butter, flour and salt. If you’re adventurous you can make your own, or use your favorite variety. A pie crust rolled out would also be great, just curl the edges over in a free form tart. The only fussy thing you’ll need to do here is drain the tomatoes a bit so the tart doesn’t get too soggy.
I just sliced these, sprinkled them with salt and set them on a wire rack over a towel. You can also lay them on paper towels, then pat dry. When you’re ready bake on a parchment lined baking sheet or oil and flour a sheet pan. Layer the cheeses and tomatoes, bake and garnish! I found it best to start at the edges with the parm and then sprinkle the rest over the middle. The extra shreds on the puffy crust helped it brown nicely, and no need for an egg wash!
Tomato Goat Cheese Tart
14 oz sheet of puff pastry, thawed
2 – 3 ripe tomatoes, sliced
4 oz goat cheese
1 cup grated parmesan
5 slices bacon, fried extra crispy (omit for vegetarians)
a few arugula leaves for garnish (optional)
kosher salt and fresh ground black pepper
Preheat oven 425°F
Lay the tomato slices over a wire rack with a towel or on paper towels. Sprinkle with 1 tablespoon salt and let sit for about 10 minutes. Gently pat the tomatoes dry.
Line a baking sheet with parchment paper (if you’re out of it, use oil or butter to grease the pan then dust with flour), unfold the puff pastry and lay in the pan.
Sprinkle the parmesan over the surface of the pastry, leaving about a one inch border at the edges. Crumble the goat cheese over the parm, then layer the tomato slices over the cheeses. Grind fresh black pepper over the top. Bake for 15 – 20 minutes until tomatoes are cooked and edges are golden.
Crumble bacon and extra cheese over the top, garnish with finely sliced arugula. Let cool for at least 10 minutes before slicing. Serve warm.
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