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Tomato Tart on Puff Pastry

This tomato tart on puff pastry has a layer of goat cheese, fresh sliced tomatoes, manchego cheese, and fresh basil
5 from 1 vote
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Ingredients
  

  • 1 roll Puff Pastry thaw overnight in the refrigerator
  • 4 Ripe Tomatoes I used tomatoes on the vine, but any tomato will work
  • 5 oz Goat Cheese see notes for how to soften
  • 1 tsp Fresh Garlic minced
  • 4 oz Manchego Cheese
  • Fresh Basil about 5 large leaves
  • Black Pepper
  • 1 tbsp Olive Oil

Instructions
 

  • Preheat the oven to 400F
  • Roll out your puff pastry on a piece of parchment paper in a baking sheet that is much larger than your puff pastry.
  • Flatten the puff pastry sheet carefully so that it become a larger rectangle.
  • Using a butter knife, create a 1" border around the rectangle because extremely careful not to cut all the way through. You just want to make a nice indentation, but you do not want to cut all the way through. See my photo above that shows my border. I did this free-handed and slowly, but you can use a light ruler if you do not trust your skills just yet. Try to make as straight of a line as possible
  • Put some olive oil in a bowl and then either using a pastry brush or your hands, apply a nice layer of olive oil to the border(crust) of your puff pastry.
  • Warm up your goat cheese and mix it so that it is super spreadable. I pop it in a microwave for 30 seconds and then an additional 10 second if needed.
  • Add garlic to the goat cheese mixture and mix. Add this to the inside area of your puff pastry, not adding any to the border. Spread it nice and evenly. Give this a generous sprinkle of black pepper
  • Slice your tomatoes into circles. I like them about a 1/4" thick. Add the tomato circles on top of your goat cheese mixture, covering most of the goat cheese. Leave some areas where the goat cheese shows as this looks nicer when baked.
  • Using a microplane or a fine cheese grater, grate the manchego cheese all over the tart, even on the crust. I like to use a lot but this is up to you. It should not be completely covered as you want the color of the tomato to pop, but you want to add at least a 1/2 of a cup.
  • Before you add it to the oven, poke several holes in the tart using a fork. You should poke through the pastry. This will allow air to come up while the pastry cooks and avoid causing a bubble.
  • Bake for 20 minutes. Remove from the oven, let is cool for about 3 minutes on the pan and then carefully add it to the a cutting board to continue cooling.
  • Top with basil, more black pepper, and more manchego cheese

Notes

How to Soften the Goat Cheese: I like to add my goat cheese to a microwavable bowl and then pop it in the microwave for 30 seconds. Then I carefully remove it from the microwave and mix it around. If there are still some firm clumps, add it back to the microwave for another 10 seconds. This is my favorite method because warmed up goat cheese spreads like buttttter! However, if you do not have a microwave, you can add a couple of tablespoons of milk to the goat cheese and mix it until creamy.