Tomato and Goat Cheese Tarts


Today my mailman delivered the new Sur la Table catalog and I was excited to the see the fall cover scattered with granny smith apples and cinnamon sticks. Fall is my favorite season for many reasons – freshly sharpened pencils, pumpkins, leaves changing, etc.  One of the reasons I love North Carolina is the ability to watch the seasons change (this is something you don’t see in Florida). So, what confused me in this fall themed magazine was the “Fall Parchment Leaves” you can purchase from Sur La Table for 50 cents a pop. They claim that this is “the traditional French way to present cheeses and other hors d’oeures.” I won’t argue with the display of leaves – but I don’t think the French are mass marketing any parchment leaves! With this, I thought I would display my use of fresh fig leaves from my backyard for the tomato and goat cheese tarts I prepared this weekend. Save your money – and a tree – and use fresh leaves for your traditional French display this fall.

 These tomato and goat cheese tarts are perfect for a snack, starter or light entree.  I think they would make a great lunch entree with a side salad. I used Ina Garten’s recipe and made a few adjustments. She uses puff pastry sheets and cuts rounds out – that was my plan until the grocery ran out of pastry sheets and I had to improvise a bit. I used puff pastry shells and I rolled them out. In the end, I think it may have worked better than the sheets! It certainly is less wasteful (is there a  theme here?).

Tomato and Goat Cheese Tarts


  • 1 box puff pastry shells
  • Parmesan cheese
  • 1 large onion
  • 1 3.5 ounce log of herb goat cheese
  • 1 large tomato
  • fresh basil
  • fresh thyme
  • olive oil
  • salt and pepper


P8220016Heat oven to 425 degrees. Slice onion thinly and saute in olive oil for about 20 minutes on low. Once cooked down and translucent – add 2 teaspoons thyme, salt and pepper. Cook until brown and caramelized. Meanwhile, defrost puff pastry shells and roll them out to about 5 inches in diameter using a rolling pin and flour to keep from sticking. Using a pairing knife, score (don’t cut all the way through) a circle inside the pastry shells about a half inch from the edge (you can probably use the score from the original shell). Prick the inside of the circle with a fork to prevent from rising in the oven. Put about 2 teaspoons Parmesan cheese inside the pastry. Top with 2 tablespoons of onions, a forth of the cheese and one large slice of tomato. Top with torn basil and shredded Parmesan. Bake for about 20 to 25 minutes until brown.


  1. these look super yummy! and, because i wasn’t paying close enough attention, i bought phyllo dough to make the “grown up pigs in a blanket” later realized my mistake and went back for puff pastry sheets. now i’ve got this phyllo dough staring me down in the freezer. i might try to do tarts with it if i don’t work up the energy for spanakopita. who knows.

    at any rate – williams-sonoma also likes to sell those parchment leaves. they look fake (i guess, since they ARE FAKE) and i’m always thinking who the f*ck buys those? glad to know it’s not you!

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