Tomato and Goat Cheese Tart
Elegant yet effortless, this savory tart showcases the bright, sweet flavor of roasted tomatoes balanced by creamy, tangy goat cheese and buttery pastry. Perfect as a brunch centerpiece or light lunch paired with a salad, it’s as beautiful as it is delicious.
Directions
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Prepare the Pastry: Preheat the oven to 400°F (or follow the pastry package directions). Line a baking sheet with parchment paper. Unfold the puff pastry and roll it out slightly to smooth any creases. Using a sharp knife, score a 1/2-inch border around the edges (without cutting all the way through) to create a raised crust. Prick all around the center area lightly with a fork to prevent excessive puffing. This is called “docking.”
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Make the Filling: In a small bowl, combine the goat cheese, cream cheese (or ricotta), garlic, thyme, olive oil, salt, and pepper. Mix until smooth and spreadable.
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Assemble the Tart: Spread the goat cheese mixture evenly over the center of the pastry, staying inside the scored border. Arrange the tomato slices decoratively on top, overlapping slightly. Brush the edges of the pastry with beaten egg for a golden finish and drizzle a little olive oil over the tomatoes. Sprinkle with additional salt, pepper, and thyme.
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Bake: Bake for 20–25 minutes, or until the pastry is puffed and golden and the tomatoes are slightly caramelized.
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Finish and Serve: Let the tart cool for a few minutes before slicing. Garnish with fresh basil or microgreens and serve warm or at room temperature.
From Shawnie's class “Autumn Harvest Brunch”
