Tomato Tart

A tomato tart is basically like a glorified, fancied up pizza. It's got a flakier crust, rather than a chewy one. And crumbled goat cheese instead of traditional mozzarella. And fresh tomatoes! Tomatoes that taste like sunshine. And the sky blue skies of summer.  Otherwise, they're basically the same food. A combination of crust + cheese + tomatoes (or tomato sauce) + herbs.

I wait all year for tomatoes. And, after living in Alaska for a year (where the tomatoes never did taste like sunshine), I am especially excited eating tomatoes this summer! When it's been over a year since I've had a tomato that tastes like a tomato, it is a very welcome treat.

The tart is so easy to make, it's kind of like cheating. I use frozen puff pastry (thus the cheating part), fresh tomatoes, goat cheese, and fresh basil and thyme. That's it. Five ingredients. The longest part of making this tart is waiting for the frozen puff pastry to thaw slowly on the counter. It's OK, you can snack on a few tomatoes to pass the time.

Of course, if you are a purist, feel free to make puff pastry yourself from scratch.  Sounds like it is a bit time consuming, with a lot of rolling. But, it probably tastes really good!

After your puff pastry is ready to go, roll it out and do a quick pre-bake. I think this helps if the tomatoes are especially juicy (but, I haven't tried it without the pre-bake, so I don't really know). Assemble your tart, then bake for about 15 minutes!

What about you? How do you enjoy tomatoes at the peak of their season?

Tomato Tart


1 sheet frozen puff pastry (or homemade, if you'd like)
1 red tomato
1 yellow tomato
Handfull of sun gold tomatoes
Goat cheese
Fresh basil
Fresh thyme

Thaw the frozen puff pastry slowly. It usually takes about 30 minutes on the counter. Meanwhile, preheat the oven to 425 degrees.

Once puff pastry is thawed, roll it out into desired shape. (I did a rectangle. If that's too boring for you, you can cut out a large circle). Place the pastry on a parchment lined baking sheet and stab it with a fork all over the center. Pre-bake for about 7 minutes.

While pastry is pre-baking, thinly slice the large tomatoes, and halve the sun gold tomatoes. Gently chop the fresh herbs, so they are ready to go too.

After 7 minutes, assemble the tart. Spread tomatoes onto the pastry in a single layer. Crumble goat cheese over the top. Return to the oven, and bake for 15 minutes.

Remove from oven and immediately sprinkle with the fresh herbs. Let sit for a few minutes before slicing. (I know, awful, isn't it?). Then, enjoy!