Goat Cheese Tomato Tart
Tangy goat cheese is a creamy base for the thyme-seasoned tomatoes, all baked in a crispy, flakey puff pastry crust. Versatile to serve with a salad or soup for a delicious weekend lunch or dinner. Or, cut smaller into 2-bite pieces as an appetizer or as part of a mezze meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Serves: 6
Ingredients
- 1 egg
- 1 sheet frozen puff pastry from a 1.1 lb. package, thawed according to package directions
- 1 Tbsp. olive oil, plus more to drizzle
- 1/2 cup diced onion
- 1/4 tsp. kosher salt
- 2 cloves garlic, minced
- 1 can (14.5 oz.) Take Root Organics® Petite Diced Tomatoes, well drained
- 1 tsp. fresh lemon juice or 1/2 tsp. rice wine vinegar
- 1/2 tsp. coarsely chopped fresh thyme leaves, plus several small sprigs for garnish
- 6 oz. goat cheese, softened
- 1/4 tsp. freshly cracked black pepper, plus more for garnish
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Directions
- Preheat to 400°F. Beat egg with 1 tsp. water in a small bowl; set aside.
- Unfold the thawed pastry on a large sheet of parchment paper and roll into an 11 x 13-inch rectangle, keeping the edges as straight as possible. Transfer parchment with pastry to a large baking sheet. Working quickly, one side at a time, brush egg wash on the outer 1/2 inch of the pastry; fold over. Once all 4 sides are folded over, press tines of a fork along the fold to form a crust; brush top of folded area with egg wash (do not discard remaining egg wash). Prick the area of pastry inside the folds evenly with a fork several times. Chill in refrigerator until ready to assemble tart.
- Meanwhile, heat oil in a skillet over medium-high heat. Add onion and salt; cook 3 to 5 minutes, stirring frequently, until softened and light golden brown in areas. Add garlic; cook 30 seconds. Add tomatoes and thyme. Cook over medium heat about 2 minutes, stirring frequently, until any liquid has evaporated. Remove from heat and let cool 10 minutes. While the tomatoes cool, add goat cheese and pepper to the bowl with egg wash; mix until smooth.
- Remove pastry from refrigerator; spread goat cheese mixture evenly over pastry avoiding the folded crust. Dollop tomato mixture over cheese and lightly spread out. Bake 20 to 25 minutes or until the pastry crust is puffed and golden brown. Drizzle tomatoes lightly with a little olive oil and top with cracked pepper and thyme sprigs. Cool 10 minutes before cutting and serving.
