Go Back Email Link
+ servings

Tomato Goat Cheese Tart

This tart is the perfect way to use up your fresh garden tomatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 9-inch tart


  • 1 pkg puff pastry* cut in half
  • 1 tbsp cornmeal
  • 1 egg beaten
  • 1/4 cup crumbled goat cheese
  • about 15-20 cherry tomatoes or any tiny variety, cut in half
  • pepper to taste
  • fresh sage minced
  • Maldon salt to taste or any flaked salt


  • Preheat over to 400 degrees F.
  • Line a cookie sheet with parchment. Sprinkle 1 tbsp of cornmeal onto the parchment to cover a 9x9 inch square section.
  • On a lightly floured surface, roll out the puff pastry into a 9x9 inch square.
  • Transfer the puff pastry to the parchment with the cornmeal. Using a knife, lightly score a 1-inch border round the edge. Using a fork, prick the bottom of the tart in several places.
  • Using a pastry brush, brush the whisked egg all over the pastry.
  • Sprinkle the crumbled goat cheese over the tart, making sure to stay within the scored lines of the border.
  • Evenly place the cut tomatoes on top of the goat cheese.
  • Sprinkle pepper to taste.
  • Bake for 15 minutes. At the 15-minute mark, sprinkle the minced sage on the tart and return to the oven.** Bake for another 5 minutes, or until the pastry is golden brown.
  • Remove from the oven and sprinkle with Maldon sea salt.
  • Cut into squares and serve warm.


*I used Tenderlake puff pastry (the 397 gram package), which comes in a rectangular brick, with a perforated line to divide the brick into two equal squares. I used one square for this recipe.
**I add the sage towards the end because I find it burns quickly. For even more flavour, add the sage once the tart has baked the full 20-minutes and has been removed from the oven.
Culinary Cool Original Recipe