There is something so amazing about summer produce. Between watermelon, strawberries, and peaches, local farmers' markets and produce stands are bursting with colors and flavors. To me, there is nothing more deliciously summery in Maryland than fresh, bright red tomatoes. Sure, we can purchase them year round, but nothing beats taste of a ripe, sun-drenched tomato.
Tomatoes offer a versatility that makes them a staple in our kitchen during the summer months. They are great to add to salads, sandwiches, pasta salads, and now, veggie tarts. This recipe is incredibly easy and delicious—you can pre-make ahead of time for a dinner party appetizer or to prepare a dinner for two.
The creaminess from the goat cheese balances out the acidity from the tomatoes, and the caramelized onion offers a subtle sweetness. Serve this tart warm out of the oven, or at room temperature. I like to use large beefsteak or heirloom tomatoes for the tart, but you could absolutely use cherry or Roma tomatoes instead. Keep frozen, store-bought puff pastry on hand for when you need to pull together a recipe in a pinch. When selecting your tomatoes, look for smooth, even skins that are firm but have a slight give when squeezed.
- 1 pre-made frozen puff pastry dough sheet
- 2 ripe beefsteak tomatoes
- 1 brown or white onion
- 2 cloves garlic (minced)
- ½ cup fresh soft goat cheese
- 1-tablespoon olive oil
- Handful fresh basil leaves
- Arugula or micro-greens for garnish
- Salt and pepper to taste
1. Preheat your oven to the temperature on puff pastry package instructions.
2. Thaw one frozen puff pastry sheet for 20 minutes before baking. This will leave the pastry malleable without causing it to stick together. Place on a parchment-lined baking sheet. The pastry will go into the oven frozen.
3. Slice your onion into thin strips.
4. Coat a large pan with butter or olive oil, and heat the pan on a medium-high heat until the oil is shimmering. Add the onions and give them a quick stir to coat them in oil. Spread the onions out across the bottom of the pan and allow them to cook. You will not want to stir them too frequently so they can caramelize. Once the onions have caramelized, remove them from the heat and set aside.
5. In a bowl, mix your minced garlic and tablespoon of olive oil. Brush the mixture over the puff pastry sheet.
6. Sprinkle your goat cheese over the puff pastry, followed by the caramelized onions. Try to spread the cheese and onions evenly over the pastry, but leave a ½ inch between the filling and the edge of the pastry to allow a flaky crust to develop.
7. Cut your tomatoes into ¼ inch thick slices, and spread them over the pastry. Season with salt and pepper.
8. Bake the pastry per the package instructions, usually around 25-30 minutes, or until the pastry is golden brown.
9. Remove the pastry from the oven and top with basil and arugula or micro-greens (optional). Add salt and pepper as needed. Slice and serve immediately or allow to cool to room temperature.