Tomato and Goat Cheese Tart

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 348 calories
    • Fat 25 g
    • Sat Fat 8 g
    • Cholesterol 10 mg
    • Sodium 634 mg
    • Protein 10 g
    • Carbohydrate 25 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 39 mg

Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet.In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper.Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border.Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces. 

Ingredients

  1. Check flour for the work surface
  2. Check 1 sheet puff-pastry dough, thawed according to package directions
  3. Check 4 plum tomatoes, sliced 1/4 inch thick
  4. Check 1 clove garlic, finely chopped
  5. Check 6 sprigs fresh thyme, leaves only
  6. Check 2 teaspoons olive oil
  7. Check 1 teaspoon balsamic vinegar (optional)
  8. Check 1/2 teaspoon kosher salt
  9. Check 1/4 teaspoon black pepper
  10. Check 1 3-ounce package goat cheese

Directions

  1. Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet.
  2. In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper.
  3. Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border.
  4. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.