Delicately caramelized Roma tomatoes rest atop crisp, puff pastry rounds layered with creamy goat cheese. These elegant bites are sweet, savory, and perfectly flaky. Each tart delivers jammy tomato richness, buttery lift, and a subtle herb finish — ideal for brunch gatherings, wine evenings, or movie night at home.
Ingredients
- 1 sheet frozen puff pastry thawed
- 3 Roma tomatoes sliced ¼-inch thick
- 1 tbsp olive oil
- pinch sugar
- 4 oz goat cheese or whole-milk ricotta
- 2 tbsp finely grated Parmesan
- 2 tbsp heavy cream for brushing edges
Instructions
Caramelize Tomatoes (you can skip this step if in a hurry)
- Preheat oven to 375°F. Blot tomato slices dry and brush lightly with olive oil. Add a tiny pinch sugar. Arrange tomato rounds atop parchment paper on sheet pan.
- Roast 18–22 minutes until glossy and slightly concentrated (not dried). Cool completely.
Prepare and Blind Bake Puff Pastry
- Increase oven to 400°F. Place your baking sheet inside the oven while it preheats. This ensures a crisp bottom.
- Roll pastry slightly just to smooth it. Cut with a 2½–3 inch round cutter or knife. Place rounds on parchment. Using a smaller cutter or knife, lightly score a circle ¼-inch inside the edge. Dock the centers well with a fork. Do not cut through. Brush only the outer ring lightly with heavy cream. You want a thin, even film — no pooling.
- Carefully transfer parchment with pastry rounds onto the hot sheet pan. Bake 8–10 minutes, until slightly puffed and just beginning to color.
- Remove from oven. If centers puffed, gently press down with the back of a spoon.
- Sprinkle a very thin layer of finely grated Parmesan inside the scored circle. This forms a subtle protective seal to prevent sogginess.
Assemble and Bake Tarts
- Mix goat cheese or ricotta with a tiny drizzle olive oil, and fresh pepper. Spread a thin layer inside the border.
- Place one roasted tomato slice centered on each round. If needed, trim slightly so it sits neatly within the border. Optional: tiny pinch fresh thyme.
- Return to oven at 400°F. When it reaches temperature, bake 10–12 minutes, until deeply golden and beautifully puffed. If you want deeper color, add 1–2 extra minutes.
Finish and Serve
- Top with: Flaky sea salt, chives, and a light drizzle of aged balsamic.
Notes
I finished with some flaky sea salt, chives, and an aged balsamic vinegar drizzle. Alternatively you could top with basil chiffonade, thyme, or lemon zest, if you like.
Tried this recipe?Let us know how it was!
Ingredients
- 1 sheet frozen puff pastry thawed
- 3 Roma tomatoes sliced ¼-inch thick
- 1 tbsp olive oil
- pinch sugar
- 4 oz goat cheese or whole-milk ricotta
- 2 tbsp finely grated Parmesan
- 2 tbsp heavy cream for brushing edges
Instructions
Caramelize Tomatoes (you can skip this step if in a hurry)
- Preheat oven to 375°F. Blot tomato slices dry and brush lightly with olive oil. Add a tiny pinch sugar. Arrange tomato rounds atop parchment paper on sheet pan.
- Roast 18–22 minutes until glossy and slightly concentrated (not dried). Cool completely.
Prepare and Blind Bake Puff Pastry
- Increase oven to 400°F. Place your baking sheet inside the oven while it preheats. This ensures a crisp bottom.
- Roll pastry slightly just to smooth it. Cut with a 2½–3 inch round cutter or knife. Place rounds on parchment. Using a smaller cutter or knife, lightly score a circle ¼-inch inside the edge. Dock the centers well with a fork. Do not cut through. Brush only the outer ring lightly with heavy cream. You want a thin, even film — no pooling.
- Carefully transfer parchment with pastry rounds onto the hot sheet pan. Bake 8–10 minutes, until slightly puffed and just beginning to color.
- Remove from oven. If centers puffed, gently press down with the back of a spoon.
- Sprinkle a very thin layer of finely grated Parmesan inside the scored circle. This forms a subtle protective seal to prevent sogginess.
Assemble and Bake Tarts
- Mix goat cheese or ricotta with a tiny drizzle olive oil, and fresh pepper. Spread a thin layer inside the border.
- Place one roasted tomato slice centered on each round. If needed, trim slightly so it sits neatly within the border. Optional: tiny pinch fresh thyme.
- Return to oven at 400°F. When it reaches temperature, bake 10–12 minutes, until deeply golden and beautifully puffed. If you want deeper color, add 1–2 extra minutes.
Finish and Serve
- Top with: Flaky sea salt, chives, and a light drizzle of aged balsamic.
Notes
I finished with some flaky sea salt, chives, and an aged balsamic vinegar drizzle. Alternatively you could top with basil chiffonade, thyme, or lemon zest, if you like.
Tried this recipe?Let us know how it was!
