Goat Cheese & Tomato Tarts

Last weekend, my friends and I hosted a wonderful dinner party.  I decided to make these great goat cheese and tomato tarts.  I followed a Barefoot Contessa recipe but changed it up a little bit.  They were so delicious!  They can be served as a great savory pastry for breakfast or brunch get-togethers.

Goat Cheese & Tomato Tart Recipe
Servings: 12 individual tarts
Cost: $1.20/tart = $14.40 total

1 package of puff pastry (2 sheets), defrosted overnight
1/4 cup flour
4 cups of onion
2 tbsp of butter
2 tbsp of olive oil
1 large heirloom tomato (1 lb), sliced
1 tablespoon of salt
4 cloves of garlic, diced
1/4 cup of parsley, chopped
1 tablespoon of olive oil5 oz of herb goat cheese
1 egg
1 tablespoon of water
1/2 cup of fresh basil, julienned
balsamic reduction (optional)

Sprinkle a little flour on a clean counter space.  Using a rolling pin, roll each dough flat until the rectangle is approximately 10″ x 16.”  Cut each sheet into 6 equal pieces to yield 12 pieces in total.  Place the 12 pieces on two greased baking sheets.  Place them in the fridge for 30 minutes.

In the meantime, combine garlic, parsley and olive oil in a separate bowl.

In a saucepan, combine the butter, oil and onions and cook on medium-low heat for 30 minutes until onions are caramelized.

After 30 minutes, take the chilled puff pastry dough out of the fridge. Preheat the oven to 425 degrees.  On each puff pastry square, put a tablespoon of the caramelized onions and a tomato slice in the center with a little of salt.  Spread a teaspoon of the garlic, parsley, and olive oil mixture on top of the tomato.  Add goat cheese.  Brush a little of the egg wash (egg and water) on each of the tarts edges.  Bake for 20-25 minutes until golden brown.  Sprinkle the basil generously right before serving.  If you have balsamic reduction, you can drizzle some on top but it’s not necessary.


Thomas Ngo
NASM Certified Personal Trainer
Dietetic Intern


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