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Tomato and Goat Cheese Tart

Tomato and Goat Cheese Tart

Real Simple MAY 2006

  • Yield: Makes 4 servings


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


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.


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Tomato and Goat Cheese Tart Recipe