Tomato & Goat Cheese Tarts



With several vegetarians coming to our Spanish Tapas Night we wanted to make sure we had plenty of meat-free dishes. These tomato and goat cheese tarts are perfect for a snack, starter or light entree. We used Ina Garten’s recipe and made a few adjustments. Depending on the occasion, you can make these as small as you’d like. Enjoy them while tomatoes begin coming into season!

Tomato and Goat Cheese Tarts


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


Heat 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 sheets and cut rounds. 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. 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 shredded Parmesan. Bake for about 20 to 25 minutes until brown.

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