Tomato goat cheese tart

Tomato and Goat Cheese Tarts

  1. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  2. Preheat the oven to 425 degrees F.
  3. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  4. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  5. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce 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 basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  6. 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. Serve hot or warm.

Roasted Tomato and Goats’ Cheese Tart with Thyme

To begin the recipe, first of all unwrap the pastry and place it on the baking tray.

Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through. Now tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line.

Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the goats’ cheese in overlapping lines lengthways; overlap one line one way and the one next to it the other way. After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them.

Bake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges.

If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares.

This goat’s cheese tart is a tasty quick dinner, that’s easy to make with minimal effort. It’s something I have been making for years and is one of the first recipes I learned to cook. It’s now a firm family favourite which I know you will love too.

This really is such a quick and easy dinner, perfect for busy weeknights. This along with my Mushroom Tart are two of my favourite tarts to make. Great for dinner with the family or lunch with the girls, minimum effort is required to make this tart.

For this goat’s cheese tart I use balsamic roasted cherry tomatoes, these tomatoes are roasted until they are sweet and just burst. I also use plenty of red onion for this tart which also gives it some lovely sweetness.

Ingredients You Will Need:

  • Puff Pastry – I use an all-butter ready-rolled puff pastry sheet for this. It saves so much time!
  • Red Pesto – A good store-bought vegetarian red pesto will do the job here.
  • Cherry Tomatoes – Cherry tomatoes on the vine are perfect for roasting, look for firm ripe tomatoes. If you’re not roasting them then off the vine is fine.
  • Red Onions – Just one red onion is enough here, it adds a lovely sweet flavour to the tart. Look out for firm onions free of soft spots, damp or mouldy patches.
  • Cheese – A good quality goat’s cheese is essential so I recommend not skimping on that. For this tart, I use a mild and creamy goat’s cheese, this is the perfect balance against the sweet cherry tomatoes. I also use a vegetarian hard Italian cheese on the base of this tart.

How to Make The Best Goats Cheese Tart:

  1. Roast the cherry tomatoes in olive oil and balsamic vinegar. They should be cooked until they just burst.
  2. Prepare the pastry by rolling it out and placing it on a parchment-lined baking tray. With a sharp knife score an edge along the pastry then prick it with a fork – see photo no.2
  3. Spread the pesto over the pastry then sprinkle the cheese over the pastry.
  4. Scatter the red onions over the pesto, then add the roasted cherry tomatoes and crumble the goat’s cheese over the tart. Finally, scatter some fresh thyme leaves over everything then add a drizzle of olive oil. Bake until the pastry is golden.

Top Tips for Making Goat’s Cheese Tart

  • Use good quality all-butter puff pastry. Have your pastry at room temperature before you roll it out, this will make it easier to handle.
  • Brush the pastry edges with milk or egg wash to get that lovely golden colour.
  • Pick cherry tomatoes that are firm but ripe and roughly the same size, this way they will cook at the same time. Cherry tomatoes on the vine are great for roasting.
  • Choose good quality ingredients. Whether it’s buying good quality goat’s cheese or pesto, buy the best you can afford.

Why This Recipe Works:

  • This tart is really easy to make, using simple store cupboard ingredients.
  • Under 400 calories per serving
  • Ready in 40 minutes, really quick to make!
  • Crumbly, flaky pastry, tasty toppings, it’s almost a pizza!!
  • A great family-friendly dinner.

What to Serve with Goat’s Cheese Tart

I usually serve this with salad but if you want to go the extra mile or you have a very hungry family to feed, baked potato wedges are great with this. This goat’s cheese tart can be eaten warm or cold, I prefer it warm though. Leftovers are good for work lunches, again if you can warm it up all the better.

Making Ahead and Reheating

This tart really is best made fresh and eaten warm. You can eat this cold or you can reheat the tart in the oven although it may not taste as good as when made fresh. If you have any leftovers you can keep them in the fridge for up to 2 days. I don’t recommend freezing this tart.

More quick and easy vegetarian dinners:

  • Mushroom Stir Fry with Broccoli & Pepper
  • Artichoke & Spinach Flatbread Pizza
  • Orzo Pasta Salad with Pesto
  • Vegetarian Quesadilla
  • Portobello Mushroom Sandwiches

Did you make this Goat’s Cheese Tart recipe? Rate it and leave a comment below to let me know what you think!

Goat’s Cheese Tart with Roasted Cherry Tomatoes

Goat’s cheese tart with balsamic roasted tomatoes, a quick and easy dinner for busy weeknights. Made with puff pastry and lots of creamy goat’s cheese.
5 from 15 votes Pin Course: Dinner Cuisine: Vegetarian Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6 Calories: 372kcal Author: Michelle Alston


  • 345 g plump cherry tomatoes, on the vine (2 +1/3 cups) left whole
  • 2 tbsp olive oil divided
  • 1 tbsp balsamic vinegar
  • 1/2 tsp of both sea salt and cracked black pepper divided
  • 1 320g roll of ready-made puff pastry
  • 1 tbsp finely grated pecorino cheese
  • 2 tbsp vegetarian red pesto
  • 1 medium red onion (140g) peeled, cut lengthways then sliced thinly
  • 125 g of goat’s cheese (1 small log or 5oz)
  • A generous pinch freshly ground black pepper
  • 2 tsp milk
  • 4 or 5 sprigs of fresh thyme


  • Preheat the oven to 200 degrees C / 392 F. Line a baking sheet with parchment paper.
  • Add the cherry tomatoes to a medium oven-safe dish. Add the balsamic vinegar, 1 tablespoon of olive oil, salt and pepper. Give everything a shake then place the dish on the top shelf of the oven and roast for 15 minutes. Set aside until you are ready to use them.
  • Roll out the pastry and place it on the lined baking sheet. Using a sharp knife, score the pastry all along the edge, about 2.5cm in from the edge. Using a fork, prick the pastry a good few times.
  • Spread the red pesto over the pastry avoiding the edges. Evenly place the red onion over the pastry. Scatter the pecorino cheese over the pesto. Using a slotted spoon add the roasted cherry tomatoes to the tart. Crumble the goat’s cheese over the tart then add the thyme. You can just add the sprigs or pluck the leaves and scatter them over the tart. I do a mixture of both. Drizzle the remaining olive oil over everything and add about a 1/4 teaspoon each of sea salt and cracked black pepper. Using a pastry brush, brush the edges of the tart with the milk.
    Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, the tart is golden brown around the edges and the pastry are cooked.
  • Serve immediately with a green salad.


  • Nutritional Information is approximate and is calculated using an online nutrition tool. Information is based on 6 servings.
  • Make it quicker – Skip roasting the tomatoes, cut them in half and add to the tart before you cook it.
  • Serving – This is best served warm but can be served cold too.
  • Leftovers – If you have leftovers keep them in the fridge for a day or two, then warm up in the oven or microwave.
  • Freezing – This tart is not suitable for freezing.


Calories: 372kcal | Carbohydrates: 23.7g | Protein: 9g | Fat: 27.1g | Saturated Fat: 12g | Cholesterol: 17mg | Sodium: 293mg | Potassium: 203mg | Fiber: 2.4g | Sugar: 3.6g | Calcium: 83mg | Iron: 1mg Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

*This recipe was first published on November 20th 2018, it has now been updated with a step by step guide, top tips, and more nutritional information.

  1. On a heavily floured board, roll out a sheet of the butter puff pastry. (In a reasonably warm kitchen, frozen puff pastry sheets will be soft enough to roll by the time you flour the top.)
  2. Cut 16 5-inch circles and remove the excess dough.
  3. Grind black pepper onto eight of the circles. Place a button of goat cheese on the pepper. Put a small sprig of rosemary on top, and cover with a small square of goat cheddar or gouda (about 1/8 ounce).
  4. Slightly moisten the edges of the bottom circle and cover the cheese with one of the remaining circles of dough, pressing the edges of the top pastry against the wet dough on the bottom. Twist the edges of the two circles together in a rope pattern. Chill for 20 minutes.
  5. Prick the top of the pastry, brush with an egg wash (a whole egg beaten with a splash of water) and bake at 450F for 15 to 20 minutes, until golden brown.

Serve with sliced apples or pears or grapes, with a sprig of fresh rosemary sticking out of the top. The pastries can be cooled, refrigerated, and reheated in a 450F oven for 12 to 13 minutes without losing their character. They keep for about a week.

Blueberry Vanilla Goat Cheese Pastry Bites with just five ingredients are the easiest appetizers you’ll serve your guests. Prep ahead of time for parties.

Blueberry Vanilla Goat Cheese Pastry Bites

Blueberry Vanilla Goat Cheese Pastry Bites are the last of my favorite pastry bites I’m sharing with you all (at least for now!).

It may be too late to make them for Christmas or New Years Eve, but they are PERFECT for Valentine’s Day. So for all you romantics, maybe this can be an early start to planning for your favorite romantic holiday of the year.

Much like the other two Pastry bites, Cranberry Goat Cheese Pastry Bites and Caramelized Onion Feta Pastry Bites (Copycat) these puff pastry bites are as easy and delicious. Yes, they’re also only five ingredients too!

Like the cranberry bites, these are super easy and ready in just minutes.

With the addition of the vanilla extract and blueberry jam it tastes like a mini danish bite! Feel free to swap out your favorite jam flavors. In fact if you have multiple flavors you can use a few different varieties. Then when serving you’ll have a fun assortment.

More puff pastry bite flavor options:

  • With the current recipe add in some lemon zest as well.
  • Lemon curd or lime curd with some extra zest added after baking.
  • Raspberry instead of Cranberry with a bit of lemon zest
  • Strawberry with orange zest (orange would also pair great with today’s cranberry jelly)
  • Roasted pumpkin chunks with goat cheese and thyme

Some easy tips for these pastry bites:

  • I prefer to let puff pastry thaw in the fridge but if you’re in a hurry open it up on the cutting board and put a very lightly damp towel over it so it doesn’t dry out.
  • Spray your mini muffin tins before adding the pastry.
  • Blueberry jam is a little runnier than other jams, err on the side of caution or it can run onto the pan and burn.
  • Get the lightest brown you can on the tops because the bottoms will be more browned.
  • If you didn’t add enough jam before baking add some more after they’re out of the oven.

Don’t be fooled these puff pastry bites can be an appetizer, a dessert or even a brunch item. They pair well with mimosas or wine, so basically I’ve got you covered from morning until night with one recipe!

Want to freeze these Blueberry Vanilla Goat Cheese Pastry Bites?

Follow the directions up to right before you would put it into the oven. Freeze the bites for 2-3 hours then store in a ziploc bag. When ready to cook, put them into the muffin tins and bake for 20-22 minutes. Do not bake them without the mini muffin tins, the puff pastry will flatten into pancakes making a mess.

Want to make this into a slab? Keep the puff pastry in three large triangles. Score a rectangle shape a half inch from the border and fill with the goat cheese mixture and top with the blueberry jam. Bake for 20-22 minutes. Directions can be found here.

Looking for more appetizer recipes?

  • Bacon Blue Cheese Caramelized Onion Tart
  • Bacon Brown Sugar Chicken Bites
  • Bacon Brown Sugar Smokies
  • Cheddar Bacon Ranch Pinwheels

Tools used in the making of these Blueberry Vanilla Goat Cheese Pastry Bites:
Mini Muffin Tin: Make sure you’re using the right size, these are perfect for a one bite appetizer.
Vanilla Extract: Great flavor, one of the few brands that the price hasn’t skyrocketed.



Blueberry Vanilla Goat Cheese Pastry Bites

5 from 1 vote

  • Yield: 30 Servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Course: Appetizer
  • Cuisine: American
  • Author: Sabrina Snyder

Blueberry Vanilla Goat Cheese Pastry Bites with just five ingredients are the easiest appetizers you’ll serve your guests. Prep ahead of time for parties.

  • 1/2 box Puff Pastry
  • 8 ounces goat cheese
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup whole blueberry jam

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 400 degrees.
  2. In a bowl whisk together the goat cheese, vanilla extract and egg.
  3. Unfold the puff pastry rectangles and cut each three piece sheet into 30 squares.
  4. Spray the mini muffin tin with cooking spray and put the puff pastry squares into each well.
  5. Spoon in a scant tablespoon of cheese mixture into each well, then cover with about a half tablespoon of blueberry jam.
  6. Bake for 18-20 minutes.

Nutrition Information

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Keyword: Blueberry Vanilaa Goat Cheese Pastry Bites Save

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