Tomato pesto and goat cheese tart

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Tomato pesto and goat cheese tart

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Here is a perfect tart for lunch that even the vegetarians can get into. If you keep some puff pastry in the freezer you can make this one is 15 min and don’t limit yourself to the combination of vegetables and cheeses. This just happens to be one of my favorite combination.



Tomato pesto and goat cheese tart

On 06/03/2011 (Sunday) at 5:06 am by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    15 min
  • Ready Time:
    20 min


2 servings


  • One puff pastry sheet
  • Fresh sliced tomatoes

Pesto Sauce:

  • 2 cups fresh basil
  • ½ garlic clove
  • Tablespoon or so of shaved parmesan cheese
  • Teaspoon of pine nuts
  • Extra virgin olive oil. Put all dry ingredients into a food processor and turn on low setting and start to drizzle in the olive oil until you have a nice loose paste. Adjust seasoning to your taste.


Take you puff pastry sheet and using a ring or a small plate cut out a 6 inch or so circle.

Now put a layer of the pesto followed by some sliced tomato and season with kosher salt and pepper.

Fold the edges of the pastry up into the center as shown in my photo. Top with a dollop of the herb goat cheese and bake in a 375 degree oven until bubbling and golden brown.

Fresh goat cheese with your favorite herbs blended in. I used lots of chives, just put goat cheese in a bowl, add a little olive oil, your fresh herbs and blend together.

What could be easier.


Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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