Goat’s Cheese And Tomato Tart With Puff Pastry
What about Ina Garten’s Tomato Goat Cheese tarts? Try adding caramelized onions, tomatoes, goat cheese and parmesan shavings on a piece of toast. If it’s the first time trying this flavour combo, it will change your life. Now forget the toast and imagine flake puff pastry pie crust with the liquid from the onions, tomato and goat cheese seeping into the pie crust giving it that fragrance and texture that will dent your cravings. Let’s cut the chase and try these tarts.
Why you’ll love it
- Flaky pie crust.
- Caramelized onions – these take a little time to get right but they’re worth every effort.
- Flavour combinations made in heaven – goat cheese, tomato and basil.
- And the finishing touch – the parmesan shavings.
For The Perfect Tomato Tart/s
- 4 tarts or a bigger 1: You can do a big tart, crostata, or 4 small tarts with a round of tomato each.
- Preparing the Puff Pastry: Ensure the puff pastry is properly defrosted before working with it.
- Sautéing the Onions: Take your time to caramelize the onions and garlic slowly to infuse the flavors.
- Baking: Pre-bake the tart bases for a few minutes before adding the toppings. This prevents them from becoming soggy and ensures the bottom browns adequately.
What You Need
- Puff pastry – Use 2 sheets of defrosted puff pastry. If you have particular dietary needs, you may want to try my dairy-free pie crust or the shortcrust pastry to reduce the fat content of the pie.
- Wine – Choose a dry white wine. It doesn’t need to be expensive.
- Fresh thyme – Subs fresh thyme with 1/2 teaspoon dried thyme or fresh parsley.
- Parmesan cheese – Subs with Grana or Pecorino cheese.
- Goat’s cheese – Choose any flavors you like. I like peppered goat’s cheese the best. Substitute with feta cheese or even cottage cheese.
- Tomato – Subs with cherry tomatoes, Roma tomatoes or beef tomatoes.
- Basil leaves – Subs with parsley or cilantro.
Saving the Tomato Tart For Later
-
Refrigerate: Allow the tart to cool completely before refrigerating to keep it from getting soggy. Wrap it tightly in plastic wrap or an airtight container and keep refrigerated for up to 2-3 days.
-
Reheat: To reheat, preheat your oven to 350°F (175°C). Place the tart on a baking sheet and heat for 10-15 minutes until the puff pastry is crisp again. When reheating in microwave the pastry tends to get soft and soggy.
-
Freezing: Freeze the tart for longer storage. It can be frozen for up to 2-3 months. To reheat, first thaw in the refrigerator overnight and then reheat normally.
Serving Ina Garten’s Goat Cheese Tarts
These goat cheese tarts are a standout dish perfect for brunch, pairing well with salads, green veggies, dips, and various crudités. The recipe yields 4 small to medium tarts, so consider the number of people at the table when planning your menu.
For a morning brunch pair the tarts with desserts like Portuguese custard tarts, Bakewell tarts with luscious almond filling and raspberry jam, or blackberry crumble tarts. Alternatively, serve with other Ina Garten brunch classics like strawberry scones, lemon-glazed blueberry scones, or coconut cake.
Health Info
| Calories: | 693.8 |
| Sugar: | 6.9 |
| Sodium: | 1151 |
| Fat: | 40.2 |
| Carbohydrates: | 59.9 |
| Fiber: | 3.4 |
| Protein: | 20.2 |
More Brunch Tarts:
Ina Garten Tomato And Goat’s Cheese Tarts Recipe
Description
Ingredients
- 2 sheets (490g) Puff pastry defrosted
- olive oil of good quality
- 2 large (200g) onions thinly sliced
- 3 large garlic cloves cut into thin slivers
- ½ tsp salt
- ¼ tsp ground black pepper freshly ground
- 45 ml dry white wine
- 2 tsp fresh thyme leaves minced
- 25 g Parmesan cheese grated
- 55 g Parmesan cheese shaved
- 110 g goats cheese plain or any flavor you like
- 1 large tomato cut into 4 slices
- 3 tbsp basil leaves julienned basil leaves
Instructions
For Preparation
- Roll out a sheet of puff pastry on a lightly floured surface to an approximately 28x28cm/11×11-inch square.
- Cut out 2 circles using a 15cm/6inch wide saucer or other round object as a guide
- Repeat with the second pastry sheet to make a total of 4 circles.
- Place the pastry circles on parchment-lined sheet pans. Mark a 1cm / 2-inch wide border with a knife around each pastry circle. Prick the pastry inside the scored lines with a fork and then refrigerate.
- Preheat the oven to 210°C/410°F/gas mark 7
For Cooking the Onions
- Heat a drizzle of olive oil in a large skillet over medium-low heat.
- Add the sliced onions and garlic, and sauté for 15 to 20 minutes until the onions are tender and translucent
- Season with salt, pepper, and add the white wine and minced thyme.
- Cook for another 10 minutes until the onions are lightly browned. Remove from heat
For Assembling
- Sprinkle a tablespoon of grated Parmesan on each circle, staying within the border.
- Spread 1/4 of the onion mixture inside each circle, keeping within the scored border.
- Crumble 1/4 of the goat cheese on top of the onions.
- Place a tomato slice in the center of each tart.
- Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
- Toss 4 or 5 Parmesan shavings on each tart.
- Bake for 20 to 25 minutes until the pastry is golden brown.
Recipe Notes:
- Puff Pastry: Ensure it is properly defrosted before use. Use 2 sheets of defrosted puff pastry. For dietary needs, consider dairy-free or shortcrust pastry options.
- Sautéing Onions: Caramelize onions and garlic slowly to infuse flavors.
- Baking: Pre-bake tart bases for a few minutes to prevent sogginess and ensure proper browning.
- Wine: Choose a dry white wine; it doesn’t need to be expensive.
- Tomato: Substitute with cherry, Roma, or beef tomatoes.
- Goat Cheese: Use any preferred flavor; peppered goat cheese is a favorite. Substitute with feta or cottage cheese.
- Parmesan Cheese: Substitute with Grana or Pecorino cheese.
- Herbs: Use 1/2 teaspoon dried thyme or fresh parsley as substitutes for fresh thyme. Replace basil leaves with parsley or cilantro.
- Serving: These goat cheese tarts are perfect for brunch, pairing well with salads, green veggies, dips, and crudités. The recipe yields 4 small to medium tarts. For brunch, pair them with desserts like Portuguese custard tarts, or Ina Garten’s strawberry scones.
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