If you’re anything like me and love a tart that’s bursting with fresh flavor, creamy cheese, and a little tangy sweetness, then you’re going to want to dive into this Goat Cheese and Roasted Cherry Tomato Tart Recipe. It’s easy to make, looks stunning on the table, and the combination of roasted cherry tomatoes with soft goat cheese is honestly irresistible. Trust me, once you try this, it becomes a staple for busy weeknights or casual brunches.

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Why You’ll Love This Recipe

Effortless yet Elegant: Made mostly with ready-made puff pastry, it’s a beautiful dish you can whip up without fuss.
Perfect Flavor Balance: The tangy goat cheese pairs wonderfully with sweet roasted cherry tomatoes and savory pesto.
Versatile Meal: Great for a light dinner, brunch, or even a lovely appetizer when entertaining.
Impresses Every Time: I’ve served this to friends and family, and everyone asks for the recipe!

The image shows a square puff pastry tart sliced into rectangular pieces on a black wire cooling rack over a white marbled surface. The tart has one visible thick golden-brown puff pastry layer at the bottom, topped with a layer of browned cherry tomatoes that have a slightly wrinkled texture. There are also visible slices of dark purple-red onions distributed evenly, along with scattered dollops of white, crumbly cheese. Sprigs of green herbs, likely thyme, are placed on top, adding a fresh touch. A silver spatula lifts one piece of the tart, and beside it is a knife with a wooden handle. The overall colors are warm and inviting with red, white, and green tones contrasting the golden tart base. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Goat Cheese and Roasted Cherry Tomato Tart Recipe really comes down to using fresh, quality ingredients that complement each other beautifully. When shopping, look for the freshest cherry tomatoes you can find, and don’t skip the thyme – it adds that delicate earthiness that really rounds the dish.

Cherry tomatoes: I love using tomatoes on the vine here—they roast beautifully and bring a touch of sweetness.
Olive oil: Use good quality extra virgin olive oil for that rich, fruity flavor.
Balsamic vinegar: Adds a lovely tang and helps caramelize those tomatoes when roasting.
Sea salt and cracked black pepper: Simple seasoning that helps enhance all the flavors.
Ready-made puff pastry: A real timesaver—and it bakes up wonderfully flaky every time.
Finely grated pecorino cheese: Adds a sharp, salty punch to balance the goat cheese.
Vegetarian red pesto: Gives the tart a vibrant base and a subtle herbaceous kick.
Red onion: Thinly sliced for a bit of sweetness and crunch after roasting.
Goat’s cheese: Creamy and tangy, this is the star cheese of the recipe.
Milk: For brushing the pastry edges so they brown up nicely.
Fresh thyme: The fresh herb brings everything together with a fragrant note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of tweaking this Goat Cheese and Roasted Cherry Tomato Tart Recipe based on what I have on hand. It’s such a flexible dish, so feel free to make it your own—add different herbs or switch up the cheese if you want to experiment.

Goat Cheese Swaps: I sometimes use feta or ricotta for a creamier texture, and it still tastes fantastic.
Herbs: Thyme is my go-to, but rosemary or basil work well too, depending on your flavor mood.
Vegetables: Roasted peppers or caramelized mushrooms make a lovely addition if you’re feeling adventurous.
Make it Vegan: Use a plant-based puff pastry and vegan cheese alternative; you won’t lose much of the tart’s charm.

How to Make Goat Cheese and Roasted Cherry Tomato Tart Recipe

Step 1: Roast the Cherry Tomatoes

Start by preheating your oven to 200°C (about 392°F). Pour your cherry tomatoes into an oven-safe dish, then drizzle with balsamic vinegar, 1 tablespoon of olive oil, and season with a pinch of sea salt and cracked black pepper. Give it all a good shake so the tomatoes get coated evenly. Roast them on the top rack for 15 minutes until they are juicy and slightly caramelized. Roasting really brings out their sweetness, so don’t skip this step!

Step 2: Prepare the Puff Pastry Base

While the tomatoes roast, roll out your ready-made puff pastry onto a baking sheet lined with parchment paper. Use a sharp knife to score a 2.5 cm border around the edges – this helps the outer rim puff up nicely during baking. Then prick the inside gently with a fork to keep it from rising too much in the middle. This prep will result in a beautiful, flaky edge that holds your filling perfectly.

Step 3: Layer the Tart

Spread the vegetarian red pesto evenly inside the scored section of the pastry, avoiding that puffed-up border. Then pile on the thinly sliced red onions and sprinkle the pecorino cheese on top. Next, carefully use a slotted spoon to add your roasted cherry tomatoes – you want to leave the juices behind so the pastry doesn’t get soggy.

Step 4: Add the Goat Cheese and Herbs

Crumble the goat’s cheese over the tomatoes and onions. I love to sprinkle freshly cracked black pepper here for an extra little zing. Then add fresh thyme sprigs or pluck off the leaves and scatter them over for a fragrant, herbal lift. Finish by drizzling the remaining tablespoon of olive oil over everything and season lightly with salt and pepper.

Step 5: Bake Until Golden

Brush the edges of the pastry with milk to get a shiny, golden finish. Pop your tart in the oven’s top shelf and bake for about 20 minutes, or until the puff pastry is crisp and golden, and the cheese is just starting to brown. If your oven runs hot, keep an eye so it doesn’t burn. Let it cool for a couple of minutes before slicing—serving it straight away is ideal, especially with a fresh green salad on the side.

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Pro Tips for Making Goat Cheese and Roasted Cherry Tomato Tart Recipe

Don’t skip scoring the pastry: It creates a gorgeous raised edge that contains all your ingredients without leaking.
Use a slotted spoon for the tomatoes: This keeps extra juices from soggying the puff pastry base.
Mix fresh and whole thyme: I like to scatter some leaves and also lay a few sprigs for aroma and prettier presentation.
Watch your oven temperature: Puff pastry can burn quickly, so keep an eye during the last 5 minutes of baking for perfect golden edges.

How to Serve Goat Cheese and Roasted Cherry Tomato Tart Recipe

A rectangular puff pastry tart with thick, golden brown edges forms the base layer, topped with roasted whole cherry tomatoes that have a slightly wrinkled, deep red texture spread evenly across the surface. Scattered between the tomatoes are small, irregular pieces of creamy white goat cheese with light browning on top, mixed with thin slices of caramelized purple onions weaving through the layers. Sprigs of fresh green thyme lay lightly on top, adding a touch of natural color contrast. The tart rests on a black cooling rack placed over a white marbled surface, with a white plate stack and silver forks visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this tart with a sprinkle of fresh basil or extra thyme leaves—adds that fresh, vibrant touch. A drizzle of good-quality olive oil just before serving can also elevate the flavors beautifully.

Side Dishes

Green salads with lemon vinaigrette are my classic go-to pairing here. Sometimes I serve it alongside a bowl of warm, garlicky sautéed greens or a simple cucumber and herb salad for a refreshing contrast.

Creative Ways to Present

For dinner parties, I like to cut the tart into smaller squares and serve them on a wooden board with little basil sprigs for each piece — it feels super fancy but is so simple. It doubles as a lovely appetizer or finger food option too!

Make Ahead and Storage

Storing Leftovers

Leftover tart keeps well covered in the fridge for up to 2 days. I find placing it in an airtight container preserves the crispness of the pastry better. Just avoid stacking anything on top to keep the glorious puffiness intact.

Freezing

I’ve frozen this tart before by wrapping it tightly in foil and placing it in a freezer bag. When you’re ready, just thaw overnight in the fridge and bake at 175°C (350°F) for about 15 minutes to refresh the pastry’s crispness.

Reheating

Reheat in a preheated oven at 175°C (350°F) for 10–15 minutes. Avoid microwaving since it can make the pastry soggy. The oven brings back that perfect flaky texture you want every time.

FAQs

Can I make this Goat Cheese and Roasted Cherry Tomato Tart Recipe ahead of time?

Yes, you can assemble the tart a few hours ahead and keep it covered in the fridge. Just add the fresh herbs on the day of serving for the best flavor and bake it right before eating to ensure the pastry stays crisp.
What can I substitute for goat cheese in this tart?

If goat cheese isn’t your favorite, try creamy feta or ricotta as alternatives. Both provide a nice tang and texture that complements the roasted tomatoes well.
Is this tart vegetarian friendly?

Absolutely! All ingredients are vegetarian-friendly. Just be sure to choose vegetarian red pesto to keep it meat-free.
How do I keep the pastry from getting soggy?

Roasting the cherry tomatoes first and using a slotted spoon to transfer them helps prevent excess juices from soaking into the puff pastry. Also, scoring the edges and pricking the base lets the pastry bake evenly and stay crisp.
Can this Goat Cheese and Roasted Cherry Tomato Tart Recipe be made vegan?

Yes! Substitute the goat cheese with a vegan cheese alternative and use vegan puff pastry. Replace the milk brush with a bit of plant-based milk or oil. You’ll still get a delicious tart bursting with flavor.

Final Thoughts

This Goat Cheese and Roasted Cherry Tomato Tart Recipe has truly become one of my favorites to make when I want something that feels both special and effortless. I love how the roasted tomatoes add that burst of sweetness against the creamy tang of the goat cheese, all nestled in flaky puff pastry. It’s a crowd-pleaser, and I’m pretty sure you’ll have fun making it just as much as you’ll enjoy eating it. So, go ahead, try it out—your kitchen (and taste buds) will thank you!