Tomato and Goat Cheese Tart

Tomato and Goat Cheese Tart
original recipe from Cindy Price

1 pkg puff pastry
4 ozs goat cheese, crumbled
5 large tomatoes, sliced
1 jar pesto (optional)
salt and pepper
Olive oil
large or individual tart pans

Lightly roll out pastry; line tart pans and trim excess. Sprinkle pastry with olive oil. Top with sliced tomatoes. Cover tomatoes with goat cheese, salt and pepper, olive oil and pesto (if desired). Bake for 15-20 minutes at 325.

I was really looking forward to this recipe since we love tomatoes and goat cheese. However I had a few issues with this. First off the pan should have been lightly greased so the pastry crust would not stick to it. Secondly, after 30 minutes this was no where near done so I turned up the heat to 350. It still took about an hour before the sides of the crust were done,,,however upon serving we realized that even though the sides were done the bottom was still doughy and partially uncooked.

Next time I will cook the pastry part way and then put the tomatoes and cheese on top before finishing.

My one change was that I sprinkled the tomatoes with sweet basil before putting the cheese one.


Ready to go in the oven.


This had a really nice taste.