This tart is awesome. Awe-some. And then some. Plus it uses puff pastry and it takes to all sorts of cheeses and veggies which makes it an easy at home standby for any season. Confused about the store-bought vs. homemade puff pastry debate? You’re not alone. I’ve said it before but my rule of thumb is to go for the all butter varieties.
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Goat Cheese and Tomato Tart
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This tomato and goat cheese tart combines the flakiness of puff pastry with the richness of goat cheese and the sweetness of caramelized onions, topped with fresh tomatoes.
Ingredients
- 1 sheet puff pastry, defrosted
- Olive oil
- 2 large yellow onions, thinly sliced
- Salt and pepper, to taste
- 3 tbsp (45 ml) dry white wine
- 2 tsp fresh thyme, minced
- 3/4 cup (180 ml) freshly grated parmesan
- 1/4 cup (60 ml) freshly crumbled goat cheese
- 2-3 medium tomatoes, thinly sliced
Instructions
- Preheat the oven to 425 degrees F.
- Unfold the puff pastry sheet onto a lightly floured surface and gently roll it out so that it is just a touch thinner and looks closer to a square.
- Place the pastry on a baking sheet lined with parchment paper.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onions, season with salt and pepper, and cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the white wine and thyme to the onions, and cook for an additional 2-3 minutes until the wine has evaporated. Remove from heat and let cool slightly.
- Spread the onion mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
- Sprinkle the grated parmesan cheese evenly over the onions.
- Arrange the sliced tomatoes over the cheese, slightly overlapping them.
- Sprinkle the crumbled goat cheese over the tomatoes.
- Fold the edges of the pastry over the filling to create a border.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
- Use all-butter puff pastry for the best flavor.
- This tart can be customized with different cheeses and vegetables based on the season.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 23
- Carbohydrates: 28
- Fiber: 2
- Protein: 9
- Cholesterol: 35
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Frequently Asked Questions
Should I use store-bought or homemade puff pastry for this tart?
The article addresses this directly: the author’s rule of thumb is to go for all-butter varieties of store-bought puff pastry. The recipe notes echo this — use all-butter puff pastry for the best flavor. Homemade is fine, but a quality all-butter store-bought sheet saves time without sacrificing taste.
Why does the recipe add wine to the onions, and can I skip it?
The 3 tbsp of dry white wine is added after the onions soften and cooked for 2–3 minutes until it evaporates, along with 2 tsp of fresh thyme. It deglazes the pan and adds depth to the caramelized onion base. You can skip it — just omit and proceed — though you’ll lose some of that savory layering. 
How do I reheat leftover tart without losing the crisp pastry?
The recipe notes specifically say to reheat in the oven to maintain crispness. Microwaving will make the pastry soggy. Store leftovers in an airtight container in the refrigerator for up to 2 days.
