I’m sharing a quick Goat Cheese Tart with balsamic roasted tomatoes on flaky puff pastry that highlights pantry staples for a busy weeknight dinner.

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I love when dinner looks like it took ages but actually didn’t. This Goat’s Cheese Tart With Roasted Cherry Tomatoes does exactly that.

With ready rolled puff pastry and a soft goats cheese log it’s creamy, flaky and kind of dangerously easy. I first made it on a chaotic weeknight and swore i’d never buy frozen dinners again, yet i kept making it because the flavors just clicked.

On the blog I tag it under Puff Pastry Recipes Goat Cheese and sometimes call it a Tomato Goat Cheese Quiche cousin, so if you’re curious how simple indulgence tastes, try this one.

Ingredients

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Light, flaky pastry gives carbs and texture, not the healthiest but totally indulgent.
Creamy, tangy goat’s cheese, good protein and calcium, makes the tart rich and sharp.
Juicy, sweet-tart cherry tomatoes add vitamin C and fibre, they roast into caramelized pockets.
Balsamic vinegar adds tangy-sweet depth, low calories, concentrates sweetness when roasted with tomatoes.
Honey or maple syrup gives a little sweetness, provides sugars for caramelization, use sparingly.
Olive oil supplies healthy fats, helps roasting and makes pastry layers crisp up, adds smoothness.
Garlic brings a sharp, pungent punch, small amount boosts savoury flavour and aroma, not overpowering.
Thyme or basil brings brightness, low calories, lifts richness and adds a fresh herbal zip.

Ingredient Quantities

One sheet ready rolled puff pastry (about 320 g)

200 g soft goats cheese log (about 7 oz), crumbled or sliced

300 g cherry tomatoes, whole

1 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp honey or maple syrup

1 clove garlic, finely chopped

1 large egg, beaten for egg wash

1 tsp fresh thyme leaves or 1 tbsp chopped fresh basil

1/2 tsp flaky sea salt, plus extra for finishing

Freshly ground black pepper, to taste

Handful baby rocket or basil leaves for serving, optional

How to Make this

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1. Preheat oven to 200°C/400°F (or 180°C/350°F fan) and line a baking sheet with parchment.

2. Toss 300 g whole cherry tomatoes with 1 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey or maple syrup, 1 clove finely chopped garlic, 1/2 tsp flaky sea salt and freshly ground black pepper to taste. Spread in one layer on the lined sheet.

3. Roast the tomatoes for 15 to 20 minutes until they’re blistered and starting to burst. Don’t overcrowd them or they’ll steam instead of roast.

4. While the tomatoes roast, unroll the ready rolled puff pastry (about 320 g) onto another lined baking sheet. Use a sharp knife to score a 1 to 2 cm border all the way around, prick the inner rectangle lightly with a fork so the center won’t puff up too much.

5. Brush the pastry border with beaten egg (one large egg) for a glossy finish. If the pastry gets too soft while you work, pop it in the fridge for a few minutes.

6. Crumble or slice 200 g soft goat’s cheese log and spread it evenly over the pricked center, leaving the egg-washed border clear. Don’t pile it too high or the pastry won’t crisp.

7. Remove the tomatoes from the oven, let them cool a minute, then scatter them over the goat’s cheese. Sprinkle 1 tsp fresh thyme leaves or 1 tbsp chopped fresh basil over the top.

8. Bake the tart for 20 to 25 minutes at 200°C/400°F until the pastry is deep golden and crisp and the cheese is warmed through.

9. Let the tart rest for 3 to 5 minutes, then finish with a little extra flaky sea salt, more cracked black pepper, and a handful of baby rocket or basil leaves if you like. Slice and serve warm.

Equipment Needed

1. Oven, preheated to 200°C/400°F.
2. Two rimmed baking sheets lined with parchment paper (one for the tomatoes, one for the tart).
3. Large mixing bowl plus measuring spoons/tablespoon for the balsamic, oil, honey and salt.
4. Sharp knife and cutting board to score the pastry and chop the garlic.
5. Fork for pricking the pastry and stirring the egg, and a spoon to help toss the tomatoes.
6. Small bowl and pastry brush for the beaten egg wash.
7. Spatula or palette knife to spread the goat cheese evenly without piling it up.
8. Oven mitts and a cooling rack to rest the tart before slicing — dont skip this or the pastry will go soggy.

FAQ

Q: Can I make parts of this tart ahead of time? A: Yes. Roast the tomatoes up to 2 days ahead and store in the fridge, crumble the goat cheese the day before, and keep the pastry chilled until you need it. You can assemble the unbaked tart and refrigerate for up to 24 hours, but for best puff and crispness bake it just before serving. Baked leftovers keep 2 days in the fridge and reheat nicely in the oven for 10 to 15 minutes at 180C/350F.

Q: How do I stop the pastry base getting soggy? A: Roast the tomatoes well so a lot of the juice concentrates, drain them and cool before topping. Sprinkle a thin layer of fine breadcrumbs, polenta or ground almonds over the pastry to absorb moisture, or partially bake the pastry for 5 to 8 minutes before adding toppings. Also leave a rim and brush it with egg wash to seal the edges and get a crisper border.

Q: Can I swap the goat cheese or make this dairy free? A: Absolutely. Feta, ricotta or cream cheese all work if you want a different flavour, just cut the added salt if you use salty cheeses. For dairy free use a cashew based spread or plant based soft cheese, the method stays the same.

Q: Can I freeze the tart? A: Yes you can freeze a fully baked tart for up to one month, wrap it tightly. Thaw overnight in the fridge then reheat on a tray in the oven at 160C/325F for 15 to 20 minutes. Bear in mind roasted tomatoes can get a bit watery after freezing so texture won't be exactly the same.

Q: Do I need to roast the cherry tomatoes whole? A: You can roast them whole, they blister and burst and make a great sweet syrup, or halve them to speed cooking and reduce big pockets of juice. Roast at about 200C/400F for roughly 18 to 25 minutes until soft and blistered.

Q: Any quick serving tips or easy variations? A: Finish with fresh thyme or chopped basil and a light drizzle of balsamic for brightness, sprinkle flaky sea salt and cracked pepper. A handful of rocket or basil leaves on top is lovely. For extra crispness add a little grated parmesan under the cheese before baking. Serve warm, not piping hot so the goat cheese keeps a nice texture.

Goat’s Cheese Tart With Roasted Cherry Tomatoes Recipe Substitutions and Variations

Puff pastry: swap for shortcrust pastry for a sturdier base, or use 4–6 sheets of phyllo brushed with melted butter or oil for a lighter, crisp result, or a store-bought pie crust in a pinch.
Soft goats cheese log: use ricotta (drain first, add a bit of lemon zest and salt) for a milder, creamier filling, or crumbled feta (taste and reduce added salt), or cream cheese thinned with a splash of milk.
Balsamic vinegar: replace with red wine vinegar plus 1/2 tsp sugar or honey to mimic the sweetness, or try aged sherry vinegar for depth, or a ready-made balsamic glaze for a sweeter, thicker finish.
Egg wash: brush with milk or single cream for good browning, melted butter for extra richness, or aquafaba (chickpea water) as a reliable vegan alternative.

Pro Tips

– Dont overcrowd the tomatoes when roasting. Give each one some space so they blister instead of steam, and use a rimmed sheet to catch all the sweet juices so they dont make the pastry soggy.

– Keep the pastry cold while you work. If it gets soft, pop it in the fridge for 5 to 10 minutes, and prick the center lightly so it wont puff up too much while the border goes golden.

– Make the goat cheese easy to spread by warming it a little or stirring in a spoonful of cream or ricotta, or slice it thin. If you pile the cheese too high the pastry wont crisp and the tart gets soggy.

– Let the tart rest a few minutes before slicing, then finish with flaky salt, a quick drizzle of reduced balsamic or honey for contrast, and add fresh basil or rocket at the end so the herbs stay bright and not wilted.

Goat's Cheese Tart With Roasted Cherry Tomatoes Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing a quick Goat Cheese Tart with balsamic roasted tomatoes on flaky puff pastry that highlights pantry staples for a busy weeknight dinner.

Servings

servings

Calories

439

kcal

Equipment: 1. Oven, preheated to 200°C/400°F.
2. Two rimmed baking sheets lined with parchment paper (one for the tomatoes, one for the tart).
3. Large mixing bowl plus measuring spoons/tablespoon for the balsamic, oil, honey and salt.
4. Sharp knife and cutting board to score the pastry and chop the garlic.
5. Fork for pricking the pastry and stirring the egg, and a spoon to help toss the tomatoes.
6. Small bowl and pastry brush for the beaten egg wash.
7. Spatula or palette knife to spread the goat cheese evenly without piling it up.
8. Oven mitts and a cooling rack to rest the tart before slicing — dont skip this or the pastry will go soggy.

Ingredients

One sheet ready rolled puff pastry (about 320 g)
200 g soft goats cheese log (about 7 oz), crumbled or sliced
300 g cherry tomatoes, whole
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey or maple syrup
1 clove garlic, finely chopped
1 large egg, beaten for egg wash
1 tsp fresh thyme leaves or 1 tbsp chopped fresh basil
1/2 tsp flaky sea salt, plus extra for finishing
Freshly ground black pepper, to taste
Handful baby rocket or basil leaves for serving, optional

Directions

Preheat oven to 200°C/400°F (or 180°C/350°F fan) and line a baking sheet with parchment.
Toss 300 g whole cherry tomatoes with 1 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey or maple syrup, 1 clove finely chopped garlic, 1/2 tsp flaky sea salt and freshly ground black pepper to taste. Spread in one layer on the lined sheet.
Roast the tomatoes for 15 to 20 minutes until they’re blistered and starting to burst. Don’t overcrowd them or they’ll steam instead of roast.
While the tomatoes roast, unroll the ready rolled puff pastry (about 320 g) onto another lined baking sheet. Use a sharp knife to score a 1 to 2 cm border all the way around, prick the inner rectangle lightly with a fork so the center won’t puff up too much.
Brush the pastry border with beaten egg (one large egg) for a glossy finish. If the pastry gets too soft while you work, pop it in the fridge for a few minutes.
Crumble or slice 200 g soft goat’s cheese log and spread it evenly over the pricked center, leaving the egg-washed border clear. Don’t pile it too high or the pastry won’t crisp.
Remove the tomatoes from the oven, let them cool a minute, then scatter them over the goat’s cheese. Sprinkle 1 tsp fresh thyme leaves or 1 tbsp chopped fresh basil over the top.
Bake the tart for 20 to 25 minutes at 200°C/400°F until the pastry is deep golden and crisp and the cheese is warmed through.
Let the tart rest for 3 to 5 minutes, then finish with a little extra flaky sea salt, more cracked black pepper, and a handful of baby rocket or basil leaves if you like. Slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.