Tomato Tart with Goat Cheese and Capers has amazing flavors! Bright fresh tomatoes , robust stone ground mustard, salty capers with smokey gouda and tangy goat cheese. YUM! If you’re tired of the same old grilled cheese sandwich, dress up dinner-time with a Tomato Tart.
My visit to the roadside stand this week brought the first tomatoes of the season!
Yup, locally grown, not the perfectly round, symmetrical tomatoes you find at the grocery store. Some are big, some are small, they aren’t perfect but they smell and taste incredible!
I nabbed two baskets of tomatoes just to take in this tomato-ee deliciousness! I pictured the week filled with tomato sandwiches, BLT’s and more!
And I was right!
Like this easy tomato tart!
It has big flavor and using everyday ingredients, it’s a delicious combination! If a toasted cheese sandwich and a tomato were the best of friends, this is what they would look like when they hung out together! 🍅
Tomato Tart Recipe Grocery List
- puff pastry
- stone-ground mustard
- tomatoes (preferably organic!)
- gouda cheese
- goat cheese
I’m not gonna lie. I baked this during the day and we won’t eat it until this evening. It will be cold when it’s time for dinner, but that’s where the great part comes in.
It’s just as delicious fresh out of the oven as it is served cold.
So not only will this be wonderful for dinner tonight, it would also be great for brunch or on a buffet. Anything that can be made ahead works for me. Plus it’s gorgeous and festive!
The flavors are amazing. Bright fresh tomatoes, robust stone ground mustard, salty capers with smokey gouda cheese and tangy goat cheese. YUM!
Local tomatoes are affordable at the farmer’s market. If you don’t have homegrown tomatoes or shop at the farmers market, choose organic tomatoes, if possible.
Steps-by-step instructions to make a Tomato Tart
- Start by slicing the tomatoes super thin, place them on a couple of sheets of paper towels so they can drain.
- Lay a couple more paper towels over the top of the tomatoes and blot the excess water. Removing excess water will keep your tart from being soggy and concentrate that yummy tomato flavor!
- Lay out the pastry dough and roll it out to remove the creases.
- Next score a “frame” around the outside of the pastry dough with a knife, as pictured below. Then using a fork, prick the inside of the frame. When baking the outside will puff up & the inside will stay flat.
- Slather the mustard pesto mixture on the inside.
- Top with cheese, tomatoes, capers and goat cheese.
- Bake until puffed and golden brown.
Tips to make a puff pastry tomato tart
- Roll the tart out on parchment paper. That way, after assembling, you can easily transfer it to a cookie sheet.
- Using parchment paper will make it easier to serve and it will not stick to the bottom of the pan.
- Organic tomatoes will make this taste that much better!
Why use organic tomatoes?
- This is the time to splurge! When they are the star of the show, using homegrown or organic tomatoes will make this tart even more flavorful!
- Different varieties of tomatoes have different flavors – meaty, creamy, even spicy – mixing it up will make this taste even better.
- Oftentimes organic tomatoes are smaller than hot-house tomatoes. This helps concentrate the flavors in the tomatoes – you’ll enjoy every bite!
It’s that easy and that good too! I love simple ingredients and this is soooo good!
More tart recipes to enjoy!
- Savory Italian Tart – Taste and Tell
- French Leek Tart – Chasing the Seasons
- Caramelized Onion and Mushroom Tart – Paleo Running Mom
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Click here for my favorite baking sheet!
Tomato Tart Recipe
- Preheat oven to 400 degrees.
- 1 puff pastry sheet
- 2 tablespoons stone-ground mustard
- 1 teaspoon pesto
- 1/2 cup grated gouda cheese
- 3 slices tomatoes cut into thin
- 2 tablespoons capers
- 1 ounce crumbled goat cheese
- 1/4 teaspoon salt & 1/4 to 1/2 teaspoon freshly ground black pepper
- Slice the tomatoes and place them on a paper towel to drain. Place a paper towel on the top also and lightly press to remove the excess water from the tomatoes. Allow to drain for 20-30 minutes.
- Fold out the unthawed puff pastry on to parchment paper. Lightly roll it out to smooth out the creases. Using a knife, score a frame around the edge of the pastry about 1/2 inch away from the edge.
- Next, take a fork and prick the inside of the frame several times - this will keep the inside from rising when it bakes.
- Combine the pesto & mustard and slather the inside of the frame with this mixture. Sprinkle with grated gouda cheese and top with the tomatoes. Keeping all the ingredients inside the "frame" of the pastry.
- Sprinkle the capers around the tart and top with the goat cheese. Season lightly with salt and freshly cracked black pepper.
- Transfer to a cookie sheet. Bake at 400 degrees for 20-25 minutes until the pastry is golden brown.
- Cut into 12 pieces and serve. Can be served hot or cold.
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