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Tomato and Goat Cheese Tart

This Tomato and Goat Cheese Tart is a delightful combination of flaky puff pastry, creamy goat cheese, and juicy, flavourful tomatoes. It’s perfect as an appetiser, a light lunch, or even a savoury brunch option. Enjoy the fresh, herbaceous flavours and the satisfying crunch of the golden pastry in every bite!


  • 1 sheet of puff pastry (store-bought or homemade), thawed if frozen
  • 4-5 ripe tomatoes, thinly sliced
  • 200g (about 7 oz) goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • 1 egg, beaten (for egg wash)
  • Fresh basil leaves for garnish (optional)


Step 1 – Preheat the Oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Step 2 – Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out and slightly enlarge it. Transfer the pastry to the prepared baking sheet.

Step 3 – Create a Border: Using a sharp knife, score a border about 1 inch (2.5 cm) from the edge of the pastry, being careful not to cut all the way through. This will help form the crust when baked.

Step 4 – Prepare the Toppings: In a small bowl, mix the olive oil and minced garlic. Brush this mixture over the entire surface of the puff pastry, staying within the scored border.

Step 5 – Layer the Cheese: Evenly sprinkle the crumbled goat cheese and grated Parmesan cheese over the garlic-oil brushed pastry.

Step 6 – Arrange the Tomatoes: Arrange the thinly sliced tomatoes over the cheese in a single layer, slightly overlapping them if necessary.

Step 7 – Season: Sprinkle the fresh thyme leaves (or dried thyme), chopped basil, salt, and freshly ground black pepper over the tomatoes.

Step 8 – Egg Wash: Brush the beaten egg along the edges of the puff pastry border to help it turn golden brown while baking.

Step 9 – Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the tomatoes are tender and slightly caramelised.

Step 10 – Serve: Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves if desired. Slice and serve warm or at room temperature.