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  • Prep Time
    20 Minutes
  • Cook Time
    1 Hour 10 Minutes
  • Servings

Goat Cheese and Tomato Tart

 

Ingredients

  • 1 Box Pepperidge Farm Puff Pastry – defrosted- you can simplify this by using puff premade tart shells
  • 1 Large Egg - beaten 
  • ¾ C Grated Parmesan Cheese
  • 1 # Tomatoes of your choice 
  • 2 cloves garlic, minced or grated 
  • 2 T Extra Virgin Olive Oil 
  • 8oz Low Moisture Mozzarella 
  • 1 Bu Basil Leaves, hand torn 
  • ¼ C Sesame Seeds 
  • 1- 4 oz Log Montchevre® Garlic & Herb Goat Cheese 
  • To Taste - Salt and Pepper 

Directions

  1. Preheat oven to 425 and dust your work surface with flour. 
  2. You will be making one long, rectangular sheet of dough. Layout both sheets of puff pastry on to the work surface next to each other, with the long side facing horizontally.  
  3. Brush the egg along the short edge of one sheet of puff pastry and overlap with the 2nd piece of dough by about an inch - to make a long rectangle. Roll/Smooth out the seam gently with a rolling pin. Trim up any misshapen edges from rolling. 
  4. Using a ruler as a guide - on the long edge of the crust, cut 1 long 1 inch thick strip of dough off the tart.
  5. Repeat this and cut an additional inch of dough off the long side. 
  6. Do the same to one of the short sides of dough – Cut off 2 - 1 inch thick strips.
  7. Once all 4 pieces have been cut off the dough, transfer the base of the dough to a parchment lined sheet tray.  Now brush the entire base of the tart with the egg wash and press the long strips of dough to the long sides and the short to the short to make a crust. Trim any extra or overlapping dough. 
  8. Sprinkle the inside of the tart with the grated parmesan cheese.  Using a fork, poke the dough all over the base to dock the dough and help prohibit it from rising.
  9. Brush the top of the crust with egg wash and sprinkle liberally with sesame seeds. Bake in the oven at 425 for 15 minutes, remove from oven, gently tap the base with a fork or spoon if it has risen to tamper it down and put back in the oven for an additional 10 minutes at 350 degrees. 
  10. While your crust is baking cut your tomatoes into ¼ inch rounds and place on paper towels; sprinkle generously with salt to help release water. Let stand for 15 minutes. Blot dry with additional paper towels. 
  11. In a small bowl combine grated garlic and olive oil.
  12. Once you have removed the tart shell from the oven and it has cooled slightly fill with the mozzarella cheese and Crumble 2/3rds of the goat log over the mozzarella. 
  13. Top with the tomato slices and then spoon or brush the garlic and olive oil over the top of the tomatoes. Season the whole tart liberally with salt and pepper. 
  14. Top with remaining goat cheese, crumbled over the top. 
  15. Bake at 400 degrees for 15 minutes or until the cheese is melty and starting to caramelize in spots. 
  16. Top with hand torn basil and drizzle with balsamic reduction to serve.