This herbed goat cheese and tomato tart is a fantastic appetizer. Made with garden tomatoes, a thin layer of Dijon mustard, and fresh herbs, this pastry is a light meal in itself with a glass of wine. Use your favorite blend of herbs to customize your tart.
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
- 1 sheet puff pastry, thawed
- 1/3 cup Dijon mustard
- 4 medium tomatoes, sliced
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup crumbled Chevre (goat cheese)
- 1/4 cup chopped fresh herbs(parsley, rosemary, basil, marjoram, thyme)
Preheat an oven to 425F. Roll out the pastry into a 10-inch tart pan and bake it for 18 to 22 minutes until it puffs and turns golden brown. Remove it from the oven and allow it to cool to room temperature.
Spread the Dijon mustard in an even layer over the browned pastry, leaving 1/2-inch of the edges empty. Arrange the tomato slices over the mustard. Sprinkle the tomato slices with the sea salt, pepper, goat cheese and herbs. Serve the tart at room temperature or chilled.
This goat cheese and tomato tart makes 8 to 10 servings.