Tomato, Pesto and Goat Cheese Tart

[[ recipeID=recipe-9kh3dq6po, title=Tomato, Pesto and Goat Cheese Tart ]]

Tomato, Pesto and Goat Cheese Tart



  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins


  • 1 puff pastry sheet, homemade or store bought
  • 3 medium heirloom tomatoes of varying colors, sliced
  • 100 g cherry tomatoes, halved
  • ¼ cup basil pesto
  • 120 g chèvre goat cheese
  • 60 g parmesan cheese, grated
  • ½ tsp fresh oregano, roughly chopped
  • ½ tsp  fresh basil, roughly chopped
  • ½ tsp fresh chives, sliced
  • Freshly ground black pepper and salt to garnish
  • Instructions

    1. Preheat oven to 190˚C. Line a baking tray 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.