09/01/2026
Home Cuisine is happy to share a WONDERFUL end of summer recipe!
This is one of those recipes that we all make at home...so simple. So seasonal and SO DELICIOUS
Tomato & Goat Cheese Puff Pastry Tart
A simple, elegant late-summer tart that really showcases ripe beefsteak tomatoes. The goat cheese base adds enough tang and richness to balance the tomatoes.
Yield: 8 appetizer portions or 4–6 entrée portions
Oven: 400°F
Ingredients
1 sheet puff pastry, thawed
3 large ripe beefsteak tomatoes
8 oz goat cheese, softened
3 oz cream cheese, softened
2 tablespoons heavy cream
1 tablespoon Dijon mustard
1 small garlic clove, finely grated
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt, plus more for tomatoes
¼ teaspoon black pepper
1 egg + 1 tablespoon water, for egg wash
1 tablespoon extra-virgin olive oil
¼ cup fresh basil leaves
Flaky sea salt, for finishing
Optional: balsamic glaze
Preparation
Prepare the tomatoes.
Slice the beefsteak tomatoes about ¼-inch thick. Arrange on paper towels and sprinkle lightly with kosher salt. Let stand for 20–30 minutes, then blot very well with additional paper towels. This is important—it keeps the tart from becoming soggy.
Make the goat cheese base.
Mix the goat cheese, cream cheese, heavy cream, Dijon, garlic, thyme, salt, and pepper until creamy and spreadable.
Prepare the pastry.
Unfold the puff pastry onto a parchment-lined sheet pan. Lightly roll it into approximately a 10 x 12-inch rectangle. Score a ½-inch border around the outside without cutting all the way through. Prick the center generously with a fork.
Par-bake.
Brush the border with egg wash. Bake at 400°F for 10–12 minutes, until the pastry begins to puff and turn pale golden. Remove from the oven. If the center has puffed significantly, gently press it back down with a spatula.
Assemble.
Spread the goat cheese mixture over the center of the pastry, staying inside the border. Arrange the tomato slices over the cheese, slightly overlapping them. Brush or drizzle the tomatoes lightly with olive oil and season with black pepper.
Finish baking.
Return to the oven for 18–22 minutes, until the pastry is deeply golden and crisp and the tomatoes are roasted around the edges.
Finish and serve.
Let rest for about 10 minutes. Scatter generously with fresh basil and a little flaky sea salt. Add a very light drizzle of balsamic glaze if desired.
Chef's note: For really beautiful seasonal beefsteaks, I would skip mozzarella or Parmesan. Keeping the filling primarily goat cheese lets the tomatoes remain the star. A few thinly sliced heirloom tomatoes mixed with the beefsteaks would also make this especially attractive for catering or an à la carte summer menu.
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Your friends at Home Cuisine,
Mae and Sandy PIke
Owners
502.896.0667
[email protected]
www.homecuisineonline.com
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