Appetizers | Dinner

Tomato and Goat Cheese Tart

This is the recipe for a late summer afternoon when the tomatoes are at their peak and you want something that looks like you worked harder than you did. A sheet of puff pastry, a handful of garden ingredients, and about 40 minutes in the oven. Serve it warm, straight from the pan.
July 14, 2026

Ingredients

  • 1 sheet of puff pastry
  • 3 shallots
  • 6 cloves of garlic
  • 5 sprigs of thyme
  • 113 grams goat cheese
  • Tomatoes
  • Basil
  • Maldon salt and pepper
  • Olive oil
  • 1 egg (for egg wash)

Directions

  1. Preheat the oven to 400°F. Thaw the puff pastry on parchment on the baking sheet you plan to cook on. This makes transferring easy.
  2. Finely chop the shallots and garlic. Strip the thyme leaves from their stems. In a small pan over medium heat, add a generous pour of olive oil and sauté the garlic, shallot, and thyme until golden and tender.
  3. Once the pastry is thawed, lightly score a border around the edge. Spread the shallot mixture evenly across the center.
  4. Layer with sliced tomatoes. A mix of cherry sizes works beautifully, as do heirlooms or any good summer tomato you have.
  5. Crumble the goat cheese over the top. Add cracked pepper, Maldon salt, and a drizzle of olive oil. Brush the border with egg wash.
  6. Bake on the lower rack for 15 minutes, then move to the middle rack for another 15 to 20 minutes, until the pastry is deep golden brown.
  7. Top with fresh basil and serve warm.

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