Puff pastry tart with goat cheese and tomatoes

The sun of the last few days has made me want to put some freshness on my plate. The season for colorful salads is finally open!

The pie that I propose to you today marvelously combines the freshness of a salad and the crispness of a pie. Between the filling and the puff pastry, the fresh goat cheese brings sweetness. This pie, I made it a bit by chance the first time. It was a real favorite and I have already redone it several times. I know it will often be present on my table this summer, certainly declined in different ways in terms of garnish…


Puff pastry tart with goat cheese and tomatoes:

300g puff pastry
150g goat cheese (fresh)
sour cream
300g cherry tomatoes
black olives
rocket
olive oil
balsamic vinegar
salt pepper
oregano

Roll out the puff pastry and cut out a rectangle.
Refrigerate for a good 20 minutes.

Preheat the oven to 200°C.

Bake the dough for about 20 minutes, taking the precaution of placing a small baking sheet on top to prevent it from rising too much.

Let cool.

Mix the goat cheese with the cream to have an easy-to-spread consistency. Depending on the ripening of the cheese, it will take a little more or a little less.
Season.

Gently spread the cheese over the dough.

Arrange the tomatoes, a few olives and rocket leaves on top.
Season, and add a drizzle of olive oil and a dash of vinegar.
Finish with a few oregano leaves.

Enjoy immediately.

To finish: for the goat cheese, an unripened log will be ideal. You could also use ricotta.


For the puff pastry, choose the best possible. This is really what will make all the difference.

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