If you’re on the hunt for a quick and easy dinner for busy weeknights, this goats cheese tart is the solution! It’s so good you can even take it to gatherings as a crowd-pleasing appetizer.
It’s got a delightful savory flavor, a tangy taste from the creamy goat cheese, brightness from the tomatoes, and a fresh pepperiness from the rocket. Delicious!
If goats cheese isn’t for you, you can use other cheese like fresh mozzarella or burrata on this goats cheese tart. It will still provide a delicious flavour.
You can also use shortcut pastry to make this tomato and goats cheese tart. Store-bought or homemade will work for this recipe.
Fresh thyme is also delicious in this tart. Remember to remove the stem if using fresh thyme. You can also use other herbs, if you prefer, like rosemary.
See the recipe card for full information on all ingredients and quantities.
With these variations and adaptations, you can adjust this yummy goats cheese tart to your preferences. Instead of passata, you can add green (basil) or red (tomatoes) pesto. For a more subtle flavour, add fresh mozzarella instead of goat cheese. If you don’t have fresh tomatoes on hand, you can also use tomato basil pasta sauce.
For a flavour boost, drizzle balsamic vinegar glaze on top of the tart after it comes out of the oven. If you want the onions to be more caramelized, try pan-frying them before putting them on the tart. These sautéed onions will be even sweeter and more delicious.
Preheat your oven to 170°C fan/340°F
3. Unroll the puff pastry onto a baking tray. Score a border of around 2 cm, without slicing through the dough completely (Image 3).
4. Add a layer of passata into the rectangle, then add the cherry tomatoes (leaving the excess juice in the bowl) (Image 4).
5. Scatter the onion and goats cheese over the tart and season with salt, pepper and dried thyme. Add a drizzle of extra virgin olive oil (use your hands to coat the border) and pop in the oven for 25-30 minutes (Image 5).
6. Garnish with rocket, cut into slices and dive in! Soooo good (Image 6).
Use an egg wash on the puff pastry. While you don’t need to add an egg or milk wash to this goats cheese tart, it does help it turn a beautiful golden brown. This extra step also helps the crust crisp up slightly more for an even more delicious tart.
Do not overload the tart. Adding too many toppings, sauce, etc., can make the bottom of the tart soggy. It’s best to keep the ingredients simple and add them to the pastry according to the recipe quantities and notes below.
Use fresh, good-quality ingredients. I’ve kept this goats cheese puff pastry simple by only including a few ingredients. Since the ingredients list is short, selecting good-quality items for the best flavour is important.
You can serve quite a few sides with a goats cheese tart. It’s great alongside a green salad for a lighter meal. You can also pair it with creamy soups, roast chicken, roast veg, mashed potatoes, grilled chicken/fish, etc. It’s quite versatile, especially if you choose sides with seasoning similar to the tart.
If you want to turn this goat cheese recipe into a make-ahead dish, you can do it by freezing the tart raw. Assemble it with the toppings (leave off the egg wash/oil). Then, place it in the freezer until it is solid. Wrap it in foil and then an airtight bag. When you’re ready to make the goat’s cheese tart, add the oil/egg wash. Remove the foil/bag and let the tart defrost in the fridge overnight on a baking sheet. Then, bake according to the instructions.
As a note, it will taste best if it’s not frozen. If you need to freeze it, try to bake it as soon as possible. It will only last in the freezer for a few weeks. I do not recommend freezing the tart after it is baked. It is more likely for the tart to be dried out if you freeze it after it’s cooked.
After baking the tart, you can refrigerate leftover slices in an airtight container. Ensure you let the tart cool before packing it into a bag or container. It will stay good in the fridge for up to two days.
Yes, you can reheat this goats cheese tart! However, this is one recipe that’s usually better freshly made. So, I would recommend enjoying it right away, if possible.
Yes, you can freeze this yummy goats cheese puff pastry tart recipe. However, you will need to freeze the tart when it’s assembled but before you bake it.
Like most foods, you should only leave the tart out of the fridge for a maximum of two hours. Since the goats cheese is a soft cheese, it’s best eaten as soon as possible.
I used a standard UK baking tray, a 14 x 11-inch pan for this recipe. If you want to turn this recipe into two smaller tarts, use two smaller pans instead.
If your tart has a soggy bottom, it’s likely too much passata or pesto was added. Alternatively, there could be too much oil in the pesto, causing the pastry to be soggy.
Try pairing one of these yummy salads with this goats cheese tart: The BEST Halloumi Salad, Grilled Chicken Salad, or Panzanella Salad with Halloumi.
If you tried this Goat’s Cheese Tart recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x