We're already nearing the end of August. Where did the summer go?? Mine went to updating our new house before living in it(which coincidentally we're moving into TODAY so I might be out of the kitchen for a minute 😁). Anyhoo, I do still have a few more summer inspired recipes left for this year's season. An "ode to summer", starting with an heirloom tomato goat cheese tart.
TBH, this tastes just like a super fancy pizza and I'm obsessed with it. The flakiness of the puff pastry, topped with creamy chèvre goat cheese, a layer of basil pesto, a sprinkle of parmesan, and to top it all off, juicy, colorful, thinly sliced heirloom tomatoes with some freshly chopped herbs 😍.
This heirloom tomato goat cheese tart is an absolute riot of colors and bursting with summer flavor. The secret? Get somewhat firm tomatoes with a little bit of softness to them. They should allow for a gentle squeeze but they should bounce back. Also, the more colors the better!
Oh and don't underestimate the power of garnishing this "ode to summer". Fresh herbs, pepper, and some of that swanky finishing salt really do bring out its flavors 😆.
Make sure to grab a slice of this heirloom tomato goat cheese tart before autumn (YESSSS) rolls in! Recipe below 👍🏻.Print
Summer produce inspired tart with creamy chèvre, basil pesto, and juicy, colorful tomatoes.
- 1 puff pastry sheet, homemade or store bought, thawed
- 3 medium, somewhat firm heirloom tomatoes of varying colors, thinly sliced
- 1 cup heirloom cherry tomatoes, halved
- ¼ cup basil pesto, homemade or store bought
- 4 ounces chèvre goat cheese
- ¼ cup parmesan cheese, grated
- ½ tablespoon fresh oregano, roughly minced
- ½ tablespoon fresh basil, roughly minced
- ½ tablespoon fresh chives, thinly sliced
- Freshly ground black pepper, finishing salt to garnish
- Preheat oven to 375˚F. Line a cookie sheet with parchment paper and lightly dust with flour.
- Place puff pastry sheet on top of the dusted paper. Being careful not to cut completely through the pastry, slice a ½ inch edge all the way round. Poke the puff pastry in the middle a few times with a fork.
- Bake puff pastry for 10 minutes, until just starting to turn golden and puff up. Remove from heat and let cool for 5 minutes. Set oven to a broil.
- Gently spread the chèvre goat cheese on top of the puff pastry, followed by a layer of the pesto. Sprinkle with parmesan cheese.
- Broil for 2-3 minutes, until the cheese warmed through and parmesan is melting. Keep an eye on the puff pastry to make sure it doesn't burn! Remove from heat.
- Arrange tomatoes on top of the tart as desired. Sprinkle with oregano, basil, chives, fresh ground black pepper, and finishing salt to garnish. Serve immediately.