Tomato Tart with Goat Cheese and Parsley – Basil Pesto


5 tartlets or one tart for 5 people

This recipe is one I have been making all summer long as a light and delicious lunch. The tomato tarts with goat cheese go very well with the parsley-basil pesto which has some pine nuts in it as well. The honey that is mixed in with the goat cheese make it a tad bit sweeter. Last time I made this I ended up buying goat cheese that already had honey in it (found it in Dunnes) which was very lovely.

You can eat this with cold, fresh tomatoes or by popping it back in the oven once you have the puff pastry cases filled so that the tomatoes are warm. I’ll be making another recipe for a tomato pie with warm (large red) tomatoes and ricotta and mozzarella soon for the colder days to come so make sure to check back soon.

You can also turn this into multiple smaller tartlets (see recipe below). For the tartlets I would recommend using small cherry tomatoes only. For the large tart I would use a mix of anything you can find: red, green, yellow, orange, small, big.



Adjust Servings
320g puff pastry
15g fresh parsley
15g fresh basil
50ml olive oil
35g pine nuts
250g goat cheese
1tbsp honey
200g mixed tomatoes


Preheat the oven to 210°C (Fan)
Line the tart/tartlet tin(s) with baking paper and the dough. Cut away any excess dough that might be hanging over the sides. Push the dough along the corners if they are ribbed, if it's smooth then there's no need. Prick the base of the pastry case all over with a fork. Add baking paper on top and fill with ceramic baking beans or dried pulses.
Pop in the oven for 25-30 minutes if having the tomatoes cold. Go for 20 minutes if you're having it warm as it'll be going back in the oven with the tomatoes again..
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Meanwhile mix the goat cheese with the honey
If the goat cheese is very cold I would recommend putting it in a microwave for about 10 seconds to melt it. It'll be a lot easier to spread it across the pie base.
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Mix the olive oil together with the pine nuts, parsley and basil into a nice pesto
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Slice the tomatoes in pieces of equal thickness
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Take the pie base out of the oven
Spread the goat cheese mixture along the bottom, add the sliced tomatoes on top and finish with some drops of pesto. You can add some fresh basil on top or season with pepper as well.
If you want the tomatoes to be warm as well then pop the tart/tartlets back in the oven now for another 5-10 minutes.
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