Roasted Cherry Tomato Tart

Summertime…when the livin’ is easy and the tomatoes are so abundant! Today I’m sharing a delicious roasted cherry tomato tart that is simple to make and absolutely delicious! 

I have a great recipe for you today! One of my favorite ways to use an abundance of cherry tomatoes is to roast them. The heat brings out their natural sweetness and I just love them prepared that way. 

So I decided to create an herbed goat cheese roasted cherry tomato tart. Oh yum! The combination of tart goat cheese and the sweet roasted cherry tomatoes was a match made in heaven! 

STEPS IN MAKING A ROASTED CHERRY TOMATO TART

To make this recipe, you need about 3-4 cups of cherry tomatoes. Rinse, cut them in half, and place them in a medium sized bowl. Add olive oil, salt and pepper, Italian seasonings, garlic powder, and balsamic vinegar to the bowl. Toss gently and spread evenly on a 13 x 9 rimmed baking sheet. Roast at 400 degrees for about 25-30 minutes or until they are slightly shriveled and some of them are beginning to turn dark. 

Remove from the oven and set aside to cool.

Turn up the oven heat to 425 degrees. 

Line another large baking sheet with parchment paper and spread the two sheets of puff pastry out to fill the whole baking sheet. You may have to overlap the 2 sheets slightly.

Score the pastry about 1 inch from each edge but do not press down all the way through the dough. Use a fork to prick holes in the dough.

Bake the puff pastry for 10 minutes at 425 degrees and then reduce the oven temperature to 350 degrees and continue to bake 10-15 minutes longer. 

Remove the puff pastry from the oven but don’t worry if they look like 2 pillows! Just stick the end of a knife into them and they will flatten. Set aside to cool.

Meanwhile, place the softened goat cheese into a small bowl, add the chopped fresh parsley and basil, lemon zest, and salt and pepper to the bowl. Use a fork to blend it all together thoroughly. 

Carefully spread the herbed goat cheese mixture over the baked puff pastry crust.

Spoon the roasted cherry tomatoes over the goat cheese mixture. 

Brush the edges of the tart with more of the beaten egg. Bake the tart at 350 degrees for 10-15 minutes or until the tomatoes are heated through. 

Remove from the oven and garnish the tart with a chiffonade of additional fresh basil. That’s just a fancy word for stacking basil leaves together and cutting them into thin strips! 

Allow the tart to cool for about 5 minutes on the pan. Transfer and cut into serving pieces. I was able to get 8 servings from my tart. 

If desired, drizzle additional balsamic vinegar on each serving piece.

Oh, how yum! The taste of summertime! 

5 from 3 votes

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Roasted Cherry Tomato Tart

An easy, delicious way to use up a surplus of cherry tomatoes. The herbed goat cheese with the roasted cherry tomatoes is a flavor match made in heaven!

Course Main Course

Cuisine American

Keyword easy summer dish, roasted tomatoes

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Servings 8

Calories 646 kcal

Author Jane Windham

Ingredients

• 3-4 cups cherry tomatoes halved
• 2 tablespoons olive oil extra virgin
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon Italian seasoning dried
• 1 tablespoon garlic powder
• 2 tablespoons balsamic vinegar
• 1 17.3 package frozen puff pastry sheets thawed
• 1 large egg beaten
• 1 8 ounce goat cheese softened at room temperature
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh basil chopped
• 1 lemon zested
• 1 teaspoon salt
• 1 teaspoon pepper
• 5-6 fresh basil leaves finely shredded

Instructions

For the roasted cherry tomatoes

1. In a medium sized bowl, add washed and halved cherry tomatoes along with olive oil, salt and pepper, garlic powder, Italian seasoning, and balsamic vinegar. Mix together and spread onto a 13x9 rimmed baking sheet. 

2. Roast at 400 degrees for 25-30 minutes or until they are slightly shriveled and some are beginning to turn dark. 

3. Remove from the oven and set aside to cool.

For the puff pastry

1. Line an additional large baking sheet with parchment paper. Spread 2 sheets of the thawed puff pastry onto the parchment paper, slightly overlapping the 2 sheets in the center.

2. Score the pastry sheets 1 inch from the edge but being careful not to press all the way through the dough. Use a fork to prick holes in the dough. 

3. Brush the entire surface of the pastry with some of the beaten egg.

4. Bake the pastry at 425 degrees  for 10 minutes. Reduce the heat to 350 degrees and continue to bake for an additional 10-15 minutes. 

5. Remove the pastry from the oven. If the sheets are very puffy, prick them with a sharp point to deflate them. Allow the pastry to cool on the baking sheet but leave the oven on.

For the herbed goat cheese

1. In a small bowl, mix the softened goat cheese with the fresh parsley, fresh basil, the zest of 1 lemon, and salt and pepper with a fork.

2. Spread the goat cheese mixture over the baked puff pastry.

Final assembly of the tart

1. Spoon the roasted cherry tomatoes evenly over the goat cheese mixture.

2. Brush the edges of the tart with more of the beaten egg. Bake the tart at 350 degrees for 10-15 minutes or until the tomatoes are heated through. 

3. Cool the tart on the baking sheet for 5 minutes. Sprinkle the tart with additional finely shredded fresh basil. Carefully transfer the tart to a cutting board and cut the tart into 8 serving pieces. 

4. Garnish with additional balsamic vinegar, if desired.

Recipe Notes

The cherry tomatoes could easily be roasted in advance and stored in the refrigerator for a day or two. Let them warm up to room temperature before adding to the tart. 

Nutrition Facts

Roasted Cherry Tomato Tart

Amount Per Serving (8 slices)

Calories 646 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 17g106%

Cholesterol 66mg22%

Sodium 468mg20%

Carbohydrates 34g11%

Fiber 5g21%

Sugar 4g4%

Protein 40g80%

* Percent Daily Values are based on a 2000 calorie diet.

If you are looking for additional tomato recipes, then you are in luck! Here are two more recipes from my tomato lovin’ friends!

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