With soft goat cheese seasoned with herbs and all melted, yummy caramelized onions, combined with yellow heirloom tomatoes cooked until they are so creamy that these tomatoes looked like soft egg yolks – this is one decadently delicious tart!

The inspiration. Heirloom Tomato Festival

After going to the Heirloom Tomato Festival in Los Gatos and purchasing a few giant heirloom tomatoes, I decided to make a tomato tart that evening.  

Tomato Tart

I had saved a recipe a while back from Ina Garten for a tomato tart with goat cheese, and now seemed the perfect time to try it out with my newly bought tomatoes.

Folks, this tart was outstanding!! If you can find heirloom tomatoes those taste the BEST in this tart.

An easy recipe with spectacular results

The recipe is fairly simple. Just saute onions in butter and add in a few herbs. Then on a puff pastry spread some mustard, add the onions and heirloom tomato and bake until golden. That’s it.

Serve these tarts with a simple tossed greens salad for the pefect light dinner option or for lunch.

This tart tasted so good that I made it again but instead of individual tarts I made one big tomato tart.

Go to the farmer’s market and buy some heirloom tomatoes and make this tart right away – you will not be disappointed. Here is the recipe from Ina Garten Tomato Goat Cheese Tart.

Heirloom Tomato Tart
from Ina Garten Barefoot Contessa with a few modifications

Ingredients:

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
2 teaspoons minced fresh thyme leaves
Freshly grated Parmesan
4 ounces garlic-and-herb goat cheese or any goat cheese
1 large heirloom tomato, cut into four 1/4-inch-thick slices

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Cut the pastry into 6 inch squares. Place the pastry sheets on 2 sheet pans lined with parchment paper and refrigerate until ready to use. 

Preheat the oven to 425 degrees F. 

Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the onions and garlic. Saute for 15 minutes, stirring frequently, until the onions are tender. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme and continue to cook for another 5 minutes, until the onions are lightly browned. Remove from the heat. 

Get ready to assemble the tarts. Place 1/4 of the onion mixture on each square sheet, leaving some space around the edges to crimp the tart later. Crumble 1 tbsp of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with salt, and pepper. Finally, scatter some Parmesan on each tart. 

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Tart is ready. Serve warm with a side salad.

Happy Tomato Eating 😋🍅