Tomato Basil Goat Cheese Tart

This tomato basil tart combines the sweetness of ripe tomatoes with tangy goat cheese and aromatic basil on a flaky puff pastry base. The finishing touch of balsamic reduction adds the perfect balance of sweetness and acidity that elevates this dish from simple to sublime.

I first created this tart for a summer garden party when my tomato plants were overflowing with fruit. The combination was such a hit that it's now my signature dish whenever I'm asked to bring something to a gathering.

Ingredients

• Puff pastry: One sheet creates the perfect canvas for our toppings while requiring zero effort to make from scratch
• Goat cheese: The creamy tanginess pairs perfectly with sweet tomatoes and provides a luxurious base
• Fresh tomatoes: The star of the show must be ripe and juicy look for ones that yield slightly to pressure
• Fresh basil: Essential for that classic Mediterranean flavor profile use the freshest you can find
• Balsamic vinegar: Reduced to a syrup it adds complex sweetness that ties all flavors together
• Crème fraîche: Adds silky richness to the goat cheese base without overwhelming the delicate flavors
• Lemon zest: Brightens the entire dish with subtle citrus notes that wake up your taste buds

Instructions

Prepare the pastry:

Roll out your thawed puff pastry on a lightly floured surface until it forms a rectangle approximately 25×30 cm. Transfer to a parchment-lined baking tray. Using a sharp knife score a border about 2 cm from the edge creating a frame that will puff up beautifully during baking. Prick the center area thoroughly with a fork to prevent it from rising too much. Brush only the border with beaten egg for a golden glossy finish.

Create the cheese base:

In a mixing bowl combine the softened goat cheese with crème fraîche until completely smooth. Add the lemon zest fresh ground pepper and sea salt folding gently until incorporated. This mixture should be spreadable but not runny. Carefully spread this mixture within the scored border of your pastry taking care not to spread onto the border itself.

Arrange the tomatoes:

Slice your tomatoes thinly about 3mm thick and arrange them in slightly overlapping rows covering the cheese mixture. For the most beautiful presentation alternate colors if using heirloom varieties. Drizzle the arranged tomatoes with high quality olive oil and season lightly with additional salt and pepper to enhance their natural sweetness.

Bake to perfection:

Place the prepared tart in your preheated oven and bake for 30 to 35 minutes watching carefully during the final minutes. The perfect tart will have a deeply golden puffed border with the cheese mixture set and the tomatoes slightly caramelized at the edges. The bottom should be crisp enough to support the toppings.

Create the balsamic drizzle:

While the tart bakes combine balsamic vinegar and honey in a small saucepan over medium heat. Allow the mixture to simmer gently never boiling vigorously until reduced by half and thick enough to coat the back of a spoon. This typically takes 5 to 7 minutes. Remove from heat and let cool as it will continue to thicken.

Finish and serve:

Once your tart is baked to golden perfection remove it from the oven and let it cool for 5 minutes. Scatter fresh torn basil leaves generously over the top allowing their aroma to be released by the residual heat. Just before serving drizzle the balsamic reduction in a decorative pattern across the tart. Slice into portions and serve while still warm.

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My absolute favorite part of this recipe is the moment when the fresh basil hits the warm tart releasing its aromatic oils. That first whiff takes me back to summers in Provence where I first tasted a similar tart at a local farmers market. The vendor told me the secret was using tomatoes still warm from the sun.

Make Ahead Options

The beauty of this tart lies in its flexibility for busy cooks. You can prepare several components ahead of time to streamline your cooking process. The goat cheese mixture can be made up to two days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before spreading for easier application. The balsamic reduction can also be prepared several days ahead and stored at room temperature in a sealed container. For partially assembled make ahead you can prepare the tart up through step 3 laying out the pastry and scoring it then cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake simply continue with the recipe adding a few extra minutes to the baking time to account for the chilled pastry.

Seasonal Variations

Summer Glory Use a mix of heirloom tomatoes in various colors for stunning visual appeal Add thinly sliced zucchini ribbons between tomato layers Incorporate fresh corn kernels into the cheese mixture for sweet pops of flavor Fall Harvest Replace some tomatoes with thinly sliced roasted butternut squash Add fried sage leaves instead of basil Include caramelized onions beneath the cheese layer for deeper flavor Spring Awakening Top with asparagus tips and pea shoots after baking Mix fresh mint with the basil for brightness Add lemon segments for citrus punch and visual interest

Serving Suggestions

This versatile tart shines in multiple settings. For an elegant appetizer cut into small squares and serve at room temperature on a wooden board garnished with additional fresh herbs. As a light lunch pair with a simple green salad dressed with lemon vinaigrette the acidity will complement the richness of the tart perfectly. For a more substantial meal serve alongside a chilled soup like gazpacho in summer or creamy tomato bisque in cooler months. The tart also makes an impressive addition to a brunch spread alongside fresh fruit and sparkling wine.

When entertaining I often cut the tart into thin rectangles and serve as part of an antipasto spread with olives marinated artichokes and a selection of Italian cheeses. The combination creates a Mediterranean feast that guests can enjoy at their leisure.

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For the perfect balsamic reduction watch it carefully as it can go from perfectly syrupy to burnt in seconds. The ideal consistency should coat a spoon but still be pourable. Remember it will continue to thicken as it cools so err on the side of slightly thinner when removing from heat.

Recipe Q&A

→ How do I prevent soggy pastry?

Lightly scoring a border and pricking the center helps pastry puff up. Make sure tomatoes are sliced thinly and not too juicy to keep the crust crisp.

→ Can I use a different cheese?

Yes, fresh ricotta or feta can be used for a different flavor. Adjust salt as needed based on the cheese's salinity.

→ What tomatoes are best?

Ripe, firm tomatoes like Roma or heirloom varieties hold shape and offer excellent flavor. Pat slices dry for best texture.

→ Is the balsamic drizzle necessary?

The balsamic reduction adds brightness and balances the richness, but you can omit it or substitute with a touch of olive oil.

→ Can this be made ahead?

Bake the tart up to several hours ahead and serve at room temperature. Add basil and drizzle just before serving for freshness.

→ Is puff pastry suitable for vegetarians?

Most store-bought puff pastries are vegetarian, but always check the label to ensure no animal fats are used.