clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Heirloom Tomato Goat Cheese Tart on parchment paper and white marble with tea towel

Heirloom Tomato Goat Cheese Tart

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 1x


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
  • 1/4 cup basil pesto, homemade or store bought
  • 4 ounces chèvre goat cheese
  • 1/4 cup parmesan cheese, grated
  • 1/2 tablespoon fresh oregano, roughly minced
  • 1/2 tablespoon fresh basil, roughly minced
  • 1/2 tablespoon fresh chives, thinly sliced
  • Freshly ground black pepper, finishing salt to garnish


  1. Preheat oven to 375˚F. Line a cookie sheet with parchment paper and lightly dust with flour.
  2. Place puff pastry sheet on top of the dusted paper. Being careful not to cut completely through the pastry, slice a 1/2 inch edge all the way round. Poke the puff pastry in the middle a few times with a fork.
  3. 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.
  4. Gently spread the chèvre goat cheese on top of the puff pastry, followed by a layer of the pesto. Sprinkle with parmesan cheese.
  5. 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.
  6. 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.