Tomato Tart
  • Dinner

Tomato Tart

A savory tart featuring roasted cherry tomatoes, creamy goat cheese, and a flaky rough puff pastry.

4 servings

~2 hrs 30 min, plus prep ahead

Ingredients

  • Puff Pastry1 g
  • Cherry Tomatoes, halved lengthwise2.5 g
  • Kosher Saltto taste
  • Black Pepper, freshly groundto taste
  • All-purpose Flour, for rollingto taste
  • Heavy Cream2 tbsp
  • Dijon Mustard¼ cup
  • Marinated Goat Cheese1 g
  • Extra Virgin Olive Oil, for drizzling1 tbsp
  • ThymeBig pinch
  • Basil, for garnishto taste

Instructions

  1. Prepare the Rough Puff

    The day before, make the rough puff and chill it overnight. When ready to bake, remove it from the refrigerator and allow it to come to room temperature for about 30 minutes, or until just pliable.

  2. Preheat the Oven

    Preheat the oven to 375°F (190°C). Line two 13 by 18-inch (33 by 46-cm) sheet pans with parchment paper.

  3. Season and Drain Tomatoes

    In a large bowl, season the cherry tomato halves with salt and pepper and toss. Transfer them to a colander set over a bowl to drain and release some moisture, about 30 minutes.

  4. Roll Out the Dough

    Meanwhile, place the dough on a lightly floured work surface. Using a lightly floured rolling pin, roll it into a roughly 11 by 15-inch (28 by 38-cm) rectangle about 1/4 inch (6 mm) thick. Brush away any excess flour with a pastry brush and transfer the dough to one lined sheet pan. Using a small sharp knife, score a rectangle about 1 inch (2.5 cm) in from the edges, cutting only about halfway into the dough.

  5. Prepare the Crust

    Using a clean brush, cover the entire crust with the cream, going all the way to the edges. Dollop the mustard over the inside portion of the crust and spread it to the scored lines, leaving the cream-covered border alone. Refrigerate the prepared crust for 30 minutes.

  6. Roast the Tomatoes

    Transfer the tomatoes to the second lined sheet pan, leaving any juices and seeds behind. Roast until the tomatoes begin to soften and release more juices, about 15 minutes. Set aside to cool completely. Leave the oven on.

  7. Assemble the Tart

    Arrange the cooled tomatoes across the chilled pastry dough, transferring them by the handful and leaving their juices, seeds, and the marked crust border behind. Crumble the goat cheese into pieces and distribute it over the tomatoes. Drizzle the tart with the olive oil and season with salt, pepper, and thyme.

  8. Bake the Tart

    Bake until the tomatoes are roasted and slightly caramelized and the pastry is nicely browned, 50 to 60 minutes, rotating the tart from front to back about halfway through baking.

  9. Garnish and Serve

    Let cool for about 5 minutes. Sprinkle fresh basil over the top and serve warm or at room temperature.

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