Topped with caramelized onions, goat cheese, Parmesan cheese, fresh basil, and tomatoes, this tomato tart on flaky puff pastry dough is a delicious way to savor fresh heirloom tomatoes.
- Prep Time:
30 mins - Cook Time:
30 mins - Total Time:
1 hr
Tomato season has arrived in Texas! Usually, when tomato season arrives my thoughts automatically go to bruschetta and caprese salads. However, when I saw beautiful heirloom tomatoes at the farmer’s market this past weekend and remembered I also had some goat cheese I needed to use, I decided it was time to make a tomato tart. Not just any tomato tart though but a tomato, goat cheese, and caramelized onion tart.
This is a luscious way to enjoy the tomato bounty. Sweet, ripe tomatoes atop a bed of caramelized onions and creamy goat cheese – all baked in a flaky puff pastry shell. Oh my.
Variations for tomato tarts are endless. Some use a baked pastry shell, others use puff pastry. There are those where the tomatoes are baked and some that keep the tomatoes fresh. Cheese options range from ricotta to mozzarella.
After researching the possibilities, I settled on a simplified version of a recipe from Ina Garten (aka the Barefoot Contessa). Her recipe called for making individual sized tarts and used only one tomato. Since I had bought an abundance of tomatoes, I decided to be more generous with the tomatoes and make a full size tart for easy assembly.
How to not have a soggy tomato tart
One key step in making this tart is to drain the tomatoes by first sprinkling them with salt and then laying them out on paper towels for 3o minutes. This draws the excess moisture from the tomatoes so you don’t end up with a soggy tart.
Depending on your love of salt (I love it!) and how much salt you wipe off the tomatoes once they’ve drained, you may want to season them with more salt when assembling the tart.
Ways to serve a tomato tart
You can make this tart be the star of your meal or be an elegant side dish. Either way, it’s worth a trip to the farmer’s market to find the season’s best tomatoes.
Cut the tart into larger portions to serve as the main dish. To serve as a side or appetizer, cut into smaller portions.
Tomato, Goat Cheese, and Caramelized Onion Tart
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This tomato tart on flaky puff pastry dough is topped with caramelized onions, goat cheese, Parmesan cheese, fresh basil, and tomatoes. It’s an easy and delicious way to savor fresh, ripe tomatoes.
Ingredients
- 12 ounces assorted tomatoes (preferably heirloom), sliced 1/4 inch thick
- Kosher salt
- 1 tablespoon olive oil, plus more for brushing the tomatoes
- 1 medium onion, peeled, halved, and then sliced about 1/8 inch thick
- 2 tablespoons dry white wine
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 4 ounces soft goat cheese, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- 2 ounces Parmesan cheese, shaved with a vegetable peeler
- 2 tablespoons julienned basil leaves
Instructions
- Prep tomatoes. Line a large baking sheet with a double layer of paper towels. Lay tomato slices in a single layer on the prepared baking sheet. Sprinkle tomato slices with salt. Flip the tomatoes over and sprinkle second side with salt. Allow the tomatoes to sit for 30 minutes. While tomatoes are draining, prepare the onions. Also, set out the goat cheese to soften if you haven’t already.
- Cook onions. Heat oil in a large skillet over medium heat. Add the onions and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let the onions steam for about 10 minutes, stirring occasionally. Uncover the onions, add white wine, thyme, and a pinch of salt and pepper. Continue to cook the onions until they are nicely browned and there is almost no moisture in the pan, about 15-25 minutes more.
- Preheat. Preheat oven to 425 degrees F.
- Score puff pastry. Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border ¾ inch from edges (being careful not to cut all the way through the puff pastry).
- Add cheese. Spread the goat cheese on the pastry sheet up to the scored border line. Sprinkle grated Parmesan cheese over the goat cheese.
- Add onions. Spread onion mixture on top of the goat cheese and Parmesan cheese, again staying within the scored border.
- Add tomatoes. Pat the tomato slices dry and lay them on top of the onions, overlapping as necessary. Brush the tomatoes lightly with olive oil and sprinkle with salt and pepper. Scatter shaved Parmesan over tart.
- Bake tart. Bake for 20 to 25 minutes, until the pastry is golden brown. Sprinkle baked tart with julienned basil leaves and serve.
Notes
- Recipe adapted from Ina Garten’s Barefoot Contessa Back to Basics.
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Edgar Ochoa says
I’ve made this recipe multiple times and it’s a hit every time. I find that it is best to drain the tomatoes for at least an hour and change the paper towels a few times.
Nguyet Vo says
Thanks for the extra tips, Edgar! I am so happy you have had such great success with this recipe.
Danielle says
Excellent recipe. Was a big hit with friends. Only change made was veggie broth for white wine. Love that this is not expensive to make
Nguyet says
Great idea to sub the white wine with veggie broth! Thank you so much for coming back to leave a comment and review.
Susan Quinn says
My puff pastry is in a block – so I assume I have to roll it out. You can tell I’ve not worked with puff pastry before.
How big should it be rolled out to?
Nguyet says
Is the puff pastry in a solid block or is it just folded? You may just need to unfold it. Most pre-packaged, store-bought puff pastry shouldn’t need to be rolled out. The approximate size should be 10×10 inches square.
ElIzabeth Scott says
Made it today and it was a big hit!! How do I reheat? Should it be wrapped in foil or something?
Taming of the Spoon says
Yay! I’m so glad you liked the recipe. I actually don’t wrap it in foil when re-heating. I usually put it in a toaster oven and set it to “medium” toast.
Cat says
Very yummy concept, it was tasty but quite rich. Maybe a regular pizza dough would be less heavy?
Taming of the Spoon says
Pizza dough would work but it will be a different taste overall.
Kristin McP says
Amazing recipe! My only tip would be to peel the tomatoes when prepping, otherwise it’s a delicious recipe!! I overlapped my tomatoes and would definitely repeat that detail! ❤️ Thank you for sharing this delicious recipe!
Taming of the Spoon says
I wish I had your patience to peel the tomatoes! I’m so glad you liked the recipe. Thank you so much for your kind comment and 5-star review!!
Sunshine says
Woo! I needed something to do with a leftover rough puff from making pot pie, and this was just perfect. It’s a pretty forgiving recipe, too – my only goat cheese was herbed, my caramelized onions were made a few weeks ago and frozen, and I forgot to brush the tomatoes with any oil until they’d been in the oven for fifteen minutes. Still turned out beautifully. My mom says it’s the best thing she’s ever tasted. Many thanks!
Taming of the Spoon says
You’re so welcome! Thank you for such a nice compliment.
Lisa says
Hi can you make the goat cheese caramelized onion and tomato tart as a pie?
Taming of the Spoon says
I don’t know if this would work as a traditional pie. You might be able to use pie crust instead of puff pastry and maybe make a savory galette.
Connie John says
I actually used pie shell, pre-baked for 10 min before filling so it would stay crisp. Also liberally sprinkled my Tuscan spice mix over the pie shell before baking so it would be savory. We don’t like goat cheese so substituted ricotta also mixed with herbs. Great flavors and great recipe. Everyone loved it! Thank you!
Nguyet says
Glad to hear this works with a pie crust – sprinkling it with an herb mix sounds delicious! I’ll have to give that a try. So happy everyone loved the recipe.