Tomato tart with goat cheese & pesto. The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes. Beat together the eggs and goat cheese.

This tomato tart is seriously pretty. Even though it's very simple to make, expect a lot of ooh's and ahh's when you set this down on the table. If you're going to make this goat cheese and tomato pie, make it soon. You can cook Tomato tart with goat cheese & pesto using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tomato tart with goat cheese & pesto

You need 1 1/2 dozen of puff pastry in small circle.
You need 1 1/2 cup of Homemade tomato sauce.
You need 1 dozen of slices of tomatoes.
You need 1 dozen of teaspoon of goat cheese topped on each tomatoes.
It's 1 cup of Fresh pesto.

Summer tomatoes won't be around forever. Goat Cheese and Cherry Tomato Tart On Puff Pastry Tart Recipe. A simple tomato tart recipe made with flaky puff pastry sheets covered in whipped goat cheese, then layered with the finest heirloom tomatoes and fresh herbs. A sheet of store bought puff pastry, a creamy goat cheese that I whipped in my food processor with a little olive oil.

Tomato tart with goat cheese & pesto instructions

Prepare your puff pastry and cut them in small circle.
Add your tomato sauce and slices of tomato on top.
Put your teaspoon of fresh goat cheese.
Finish with you fresh pesto.
Oven @ 350°F for about 15 minutes.

Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Easy and delicious Tomato tart recipe made with a fresh pesto, goat cheese, onions, and fresh thyme. Season tart with sea salt and fresh cracked black pepper to taste. With this tart for two you will make a multiple impression: it looks great, tastes sensational and once again proves how clever and uncomplicated vegetarian cuisine can be.