Harvest Tomato Tart
Celebrate the vibrant flavors of late summer with this Harvest Tomato Tart, a show-stopping dish that’s as easy to make as it is beautiful. Featuring a flaky puff pastry crust, layered with creamy goat cheese infused with garlic and honey, and topped with an array of juicy heirloom tomatoes, this tart combines indulgent textures and fresh, seasonal ingredients in every bite. A sprinkle of Parmesan and a drizzle of olive oil elevate its savory-sweet profile, while a garnish of fresh basil provides the perfect finishing touch. Ready in just 50 minutes, this stunning tart can be served warm or at room temperature, making it ideal for elegant brunches, casual dinners, or garden parties. Whether you’re highlighting your garden’s bounty or showcasing farmers’ market finds, this Harvest Tomato Tart is guaranteed to impress and delight.
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Recipe Information
Ingredients
- 1 package puff pastry sheet
- 4 medium heirloom tomatoes
- 4 oz goat cheese
- 2 tbsp parmesan cheese, grated
- 6 leaves fresh basil leaves
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 1 large egg
- 1 tbsp water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unroll the puff pastry sheet and place it on the prepared baking sheet. Using a sharp knife, score a 1-inch border around the pastry without cutting all the way through.
Prick the center of the pastry inside the border with a fork to prevent it from puffing too much during baking.
Slice the heirloom tomatoes into 1/4-inch rounds and lay them on a paper towel. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat the slices dry with another paper towel.
In a small bowl, mix the goat cheese with minced garlic, 1 tablespoon of olive oil, honey, salt, and black pepper until smooth.
Spread the goat cheese mixture evenly onto the center of the puff pastry, staying within the scored border.
Arrange the tomato slices over the goat cheese mixture, slightly overlapping them. Sprinkle grated Parmesan cheese over the top of the tomatoes.
In a separate small bowl, whisk together the egg and water to create an egg wash. Brush the border of the pastry with the egg wash.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove the tart from the oven and let it cool slightly before garnishing with fresh basil leaves.
Drizzle the remaining tablespoon of olive oil over the tart just before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.6 g | 358% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 4443 mg | 193% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 30.7 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 438 mg | 34% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
