Recipe: Goat Cheese, Pesto, Tomato Tart

This is a pretty simple recipe though it takes more time to come together then I thought it should. The result is absolutely spectacular though and worth the effort. I’d suggest using really good goat cheese and the freshest tomatoes you can find because there’s no hiding behind bad ingredients here.

Goat Cheese, Pesto, Tomato Tart

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 200 g cherry tomatoes, quartered
 1 clove garlic, minced
 1 tsp olive oil
 salt and pepper, to taste
 400 g puff pastry
 2 tbsp basil pesto
 100 g goat cheese, crumbled
 1 egg, beaten with water (for egg wash)

Directions
1

Preheat your oven to 200ºC.

2

Place the tomatoes, garlic, olive oil, salt, and pepper in a bowl and toss until coated.

3

Lightly flour a work surface and roll out the puff pastry until about half its original width then cut in to even sized rectangles.

4

On each rectangle, score a 1cm border then spread half a teaspoonful of basil pesto inside of the border.

5

Divide the tomato mixture between rectangles and dot the crumbled goat cheese over the top evenly.

6

Beat the egg in a small bowl and brush on the edges of the tarts.

7

Bake on a sheet lined with parchment for 25-20 minutes, until golden.

Ingredients

Ingredients
 200 g cherry tomatoes, quartered
 1 clove garlic, minced
 1 tsp olive oil
 salt and pepper, to taste
 400 g puff pastry
 2 tbsp basil pesto
 100 g goat cheese, crumbled
 1 egg, beaten with water (for egg wash)

Directions

Directions
1

Preheat your oven to 200ºC.

2

Place the tomatoes, garlic, olive oil, salt, and pepper in a bowl and toss until coated.

3

Lightly flour a work surface and roll out the puff pastry until about half its original width then cut in to even sized rectangles.

4

On each rectangle, score a 1cm border then spread half a teaspoonful of basil pesto inside of the border.

5

Divide the tomato mixture between rectangles and dot the crumbled goat cheese over the top evenly.

6

Beat the egg in a small bowl and brush on the edges of the tarts.

7

Bake on a sheet lined with parchment for 25-20 minutes, until golden.

Goat Cheese, Pesto, Tomato Tart

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