Tomato and Goat Cheese Tart with Thyme
This Tomato and Goat Cheese Tart with Thyme combines the sweetness of ripe tomatoes with the tangy punch of goat cheese, all brought together on a buttery crust infused with the aromatic presence of fresh thyme.
Equipment
- Rolling Pin
- Baking sheet
- Parchment paper
- Skillet
- Knife
- Pastry brush
Ingredients
- 30 g All-purpose flour for dusting
- 1 sheet frozen puff pastry thawed
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 1/2 cups cherry tomatoes halved
- 1 tbsp fresh thyme leaves plus extra for garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz goat cheese crumbled
- 1 egg egg beaten for egg wash
Instructions
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry into a 10x14-inch rectangle. Transfer to a parchment-lined baking sheet.
- Score a 1-inch border around the edge of the pastry with a knife, being careful not to cut all the way through. Prick the center of the pastry all over with a fork.
- Brush the border of the pastry with beaten egg. Bake for 10 minutes or until lightly golden. Remove from the oven and press down the center of the pastry if it has puffed up.
- While the pastry is baking, heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the cherry tomatoes, thyme, salt, and pepper. Cook for 5 minutes until the tomatoes are just starting to break down. Remove from heat.
- Sprinkle half of the goat cheese over the baked pastry base within the scored border. Top with the tomato mixture, then sprinkle the remaining goat cheese on top.
- Return the tart to the oven and bake for 15 minutes, or until the goat cheese is slightly golden and the pastry is crisp.
- Let the tart cool for a few minutes, then garnish with additional fresh thyme leaves. Cut into squares or rectangles and serve warm.
Notes
For best results, ensure your puff pastry is fully thawed before use to prevent cracking.
Variations: Feel free to add caramelized onions or swap cherry tomatoes for sun-dried tomatoes for a different flavor profile.
Storage: This tart is best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated in the oven.