My neighbor grew green cauliflower one summer and kept leaving heads on my doorstep. I made this tart on a Tuesday afternoon with no particular plan and ended up eating half of it standing at the counter. Puff pastry is a cheat I’m not ashamed of. Goat cheese, tomatoes, cauliflower, thyme: nothing here needs explaining. The whole assembly takes about ten minutes, and the oven does the rest. It’s good warm, but it’s also worth saving a slice for the next morning.
How to Make Tomato and Cauliflower Tart
The cauliflower question
Raw cauliflower works fine in this tart since it gets 20 minutes in a hot oven. But if you have an extra 15 minutes, toss the florets with olive oil and salt and roast them at 425°F first. They come out nuttier, slightly caramelized, and worth the extra step.
Goat cheese and tomato placement
Slice your large tomato thin and pat it dry before laying it on the pastry. Wet tomatoes make soggy bottoms. Cherry tomatoes can go on whole or halved. Crumble the goat cheese over everything and don’t worry about being tidy. It melts into whatever shape it wants. 
Pastry border
Score a half-inch border around the edge of the pastry before topping it. This lets the crust puff up while the center stays flat under the toppings. Brush the border with egg wash if you want color; skip it if you don’t.
Tomato and Cauliflower Tart
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet summer tomatoes and creamy goat cheese meet crunchy cauliflower in this simple, elegant tart. Perfect for a light lunch or appetizer.
Ingredients
- 1 sheet (1 sheet) puff pastry
- 1/2 a large (1/2 a large) tomato
- a handful of (a handful of) cherry tomatoes
- 1 small head (1 small head) green cauliflower
- 1/3 cups (79 ml) crumbled goat cheese
- several sprigs (several sprigs) fresh thyme
Instructions
- Preheat oven to 400°F (204°C).
- Prep a large baking sheet with non-stick spray.
- Roll out the dough into a 1/4 inch thick rectangle, using flour as needed to prevent sticking.
- Top pastry with tomatoes, cauliflower, and cheese.
- Bake for 20 minutes until crust is golden.
- Top with fresh thyme and serve warm.
Notes
- For a richer flavor, roast the cauliflower florets with olive oil and salt before assembling the tart.
- If you don’t have puff pastry, use a store-bought pie crust or make your own.
- Store leftover tart, covered, in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 10
Frequently Asked Questions
Can I use regular white cauliflower instead of green?
Yes, white cauliflower works the same way. Green cauliflower (sometimes called broccoflower) has a slightly milder taste, but the swap will not affect the recipe in any meaningful way.
How do I keep the pastry from getting soggy?
Slice the tomatoes thin and blot them with a paper towel before placing them on the pastry. This removes excess moisture. Baking on the lower rack also helps crisp the bottom.
Can I prep this ahead and bake later?
You can assemble it and refrigerate for up to 2 hours before baking. Keep the pastry cold so it puffs properly in the oven. Do not freeze it once assembled, as the tomatoes will release too much water when thawed.
