As we head into the silly season our weeks are getting increasingly busy so quick and easy dinners are very much on the cards. This goat’s cheese tart is very much that, a quick dinner that’s easy to make with minimal effort. It’s something I have been making for years and was one of the first recipes I learned to cook. There are a gazillion versions of this on the web, this is just our favourite version.
This goat’s cheese tart comes with balsamic roasted cherry tomatoes, these tomatoes are roasted until they are sweet and just burst. I also use plenty of red onion, for this tart which also gives the tart some sweetness. However, if you want to cut down on time then you could skip roasting the tomatoes, you will need to chop them in half before to add them to the tart. If you have time I highly recommend roasting them though!
A good quality goat’s cheese is essential so I recommend not skimping on that. For this tart, I use a mild and creamy goat’s cheese, this is the perfect balance against the sweet cherry tomatoes. I use a vegetarian red pesto on the base then top the whole thing off with some thyme, salt and pepper and have a very tasty tart. Perfect for lunch or dinner.
I usually serve this with salad but if you want to go the extra mile or you have a very hungry family to feed, baked potato wedges are great with this. This goat’s cheese tart can be eaten warm or cold, I prefer it warm though. Leftovers are great for work lunches, again if you can warm it up all the better.
What’s so good about this Goat’s Cheese Tart?
- This tart is really easy to pull together
- Under 400 calories per serving
- Ready in 40 minutes
- Crumbly, flaky pastry, tasty toppings, it’s almost a pizza!!
More quick and easy vegetarian dinners:
- Mushroom Stir Fry with Broccoli & Pepper
- Mushroom Tart
- Artichoke & Spinach Flatbread Pizza
- Orzo Pasta Salad with Pesto
- Vegetarian Quesadilla
Did you make this Goat’s Cheese Tart recipe? Rate it and leave a comment below to let me know what you think!
Goat's Cheese Tart with Roasted Cherry Tomatoes
- 345 g plump cherry tomatoes left whole
- 2 tbsp olive oil divided
- 1 tbsp balsamic vinegar
- 1/2 tsp of both sea salt and cracked black pepper divided
- 1 320g roll of ready-made puff pastry
- 1 tbsp finely grated pecorino cheese
- 2 tbsp vegetarian red pesto
- 1 medium red onion (140g) peeled, cut lengthways then sliced thinly
- 125 g of goat's cheese
- A generous pinch freshly ground black pepper
- 2 tsp milk
- 4 or 5 sprigs of fresh thyme
- Preheat the oven to 200 degrees C / 392 F. I use a fan assisted electric oven please adjust the temperature according to your own oven.Line a baking sheet with parchment paper.
- Add the cherry tomatoes to a medium oven safe dish. Add the balsamic vinegar, 1 tablespoon of olive oil, salt and pepper. Give everything a good shake then place the dish on the top shelf of the oven and roast for 15 minutes. Set aside until you are ready to use them.
- Roll out the pastry and place it on the lined baking sheet.Using a sharp knife, score the pastry all along the edge, about 2.5cm in from the edge.Using a fork, prick the pastry a good few times.
- Spread the red pesto over the pastry avoiding the edges. Evenly place the red onion over the pastry. Scatter the pecorino cheese over the pesto. Using a slotted spoon add the roasted cherry tomatoes to the tart.Crumble the goat's cheese over the tart then add the thyme. You can just add the sprigs or pluck the leaves and scatter them over the tart. I do a mixture of both.Drizzle the remaining olive oil over everything and add about a 1/4 teaspoon each of sea salt and cracked black pepper.Using a pastry brush, brush the edges of the tart with the milk.
Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, the tart is golden brown around the edges and the pastry are cooked.
- Serve immediately with a green salad.
- Calories are approximate and are based on 6 servings.
- If you want to make this quicker then avoid roasting the tomatoes, cut them in half and add to the tart before you cook it.
- This is best served warm but can be served cold too.
- If you have leftovers keep it in the fridge for a day or two, then warm up in the oven or microwave.
- This is not suitable for freezing.