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At the heart of any great tart is its base, and for the Tomato Goat Cheese Tart, that foundation is puff pastry. Puff pastry is a light, flaky pastry made by layering dough with butter, which creates multiple layers that puff up during baking. The result is a golden, crispy shell that perfectly holds the filling and provides a delightful contrast in texture.

Tomato Goat Cheese Tart

Discover the delightful Tomato Goat Cheese Tart, a savory pastry perfect for any occasion, from casual dinners to elegant gatherings. This recipe features a flaky puff pastry base filled with creamy goat cheese and ricotta, complemented by vibrant cherry tomatoes. Learn how to create this stunning tart step-by-step, including tips on handling puff pastry and choosing the best ingredients. Impress your guests with a dish that's as beautiful as it is delicious!
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Ingredients
  

1 pre-made puff pastry sheet (thawed if frozen)

2 cups cherry tomatoes (halved)

7 oz goat cheese (softened)

1/2 cup ricotta cheese

2 cloves garlic (minced)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon fresh basil (chopped, plus more for garnish)

Salt and pepper (to taste)

1 egg (beaten, for egg wash)

Balsamic glaze (optional, for drizzling)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Place the pastry into the tart pan, trimming any excess dough. Prick the bottom with a fork to prevent it from puffing up during baking.

      Mix the Cheese Filling: In a medium bowl, combine the softened goat cheese, ricotta cheese, minced garlic, dried oregano, fresh basil, salt, and pepper. Mix until well combined and creamy.

        Spread the Filling: Evenly spread the cheese mixture over the base of the pastry.

          Arrange the Tomatoes: Nestle the halved cherry tomatoes cut-side up over the cheese filling. Drizzle the olive oil over the tomatoes and sprinkle with a little more salt and pepper.

            Add Egg Wash: Brush the edges of the pastry with the beaten egg for a golden finish.

              Bake the Tart: Place the tart in the preheated oven and bake for approximately 25-30 minutes, or until the pastry is golden brown and the tomatoes are slightly caramelized.

                Cool and Garnish: Remove the tart from the oven and let it cool for a few minutes. Drizzle with balsamic glaze if using, and garnish with extra fresh basil.

                  Serve: Slice and serve warm or at room temperature. This tart pairs beautifully with a crisp salad or a glass of white wine.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 6-8 servings