Cherry Tomato and Goat’s Cheese Tart with Olives, Basil and Rocket

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This Tomato and Goat’s Cheese Tart with Olives, Basil and Rocket is quick and easy enough to whip up for a family lunch or light supper but beautiful and delicious enough to bring out for guests. Loaded with sweet tomatoes, goat’s cheese and olives, it is unlikely you will have any leftovers, but just in case, it warms up wonderfully the following day. What’s not to like?

Open tarts, using shop-bought pre-rolled puff pastry, come together extremely quickly and can have a range of toppings – savoury or sweet. This tart mixes ricotta cheese with goat’s cheese to create a light, yet flavourful, cheese layer. This is topped with caramelised red onion and garlic, black olives and halved cherry tomatoes.

As the tart bakes the tomatoes soften and caramelise, the flavours deepen and sweeten and meld with the goat’s cheese and onion and the pastry will puff up and become crispy. Before serving, all you need to do is top the tomatoes with some shredded basil, some extra fresh halved tomatoes, black olives, rocket and a drizzle of extra virgin olive oil.

Oh so easy, oh so quick and oh so dreamy delicious.

How to make Tomato and Goat’s Cheese Tart with Olives, Basil and Rocket

Collect all your ingredients together:

• sheet of pre-rolled puff pastry
• olive oil or beaten egg

Cheese layer:

• cream cheese
• soft goat’s cheese
• egg yolk
• fine salt
• freshly ground black pepper

Toppings:

• olive oil
• red onion, peeled and chopped
• crushed garlic
• cherry tomatoes, halved
• olive oil
• fine salt
• freshly ground black pepper
• black olives, stones removed

Add after cooking:

• cherry tomatoes, halved
• black olives
• a few leaves of fresh basil, shredded
• handful of rocket
• extra virgin olive oil

How to make this quick tart:

First cook the onions:

1. Peel and slice the onion and peel and crush the garlic.
2. Heat the oil in a frying pan over a moderate heat and cook the onion for around 10 minutes, stirring from time to time, until soft and lightly caramelised. You may need to turn down the heat a little after a few minutes, to prevent the onion from burning.
3. Add the crushed garlic and cook for a further minute.

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Next prepare the pastry base and the cheese mix:

1. Cheese layer: weigh cheeses, egg yolk, salt and pepper into a mixing bowl. Use an electric or hand-held whisk to mix thoroughly.
2. Puff pastry: unroll the pastry and, leaving on the baking parchment, transfer to a baking sheet. Using a sharp knife, score a 2cm border around the edge of the pastry rectangle. Do not cut through completely. Use a fork to prick the base within the border.
3. Spread the cheese layer over the base of the pastry within the borders. 

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Now prepare the rest of the topping:

1. Spread the onion mix evenly over the top of the cheese. Scatter over some olives to taste – I like to remove the stones from these olives.
2. Halve the tomatoes and toss well with the olive oil and salt and pepper.
3. Next, layer these over the onions. I like to make sure the cut side is facing up in the majority of the tomatoes.
4. Fold up the edges of the tart – I find pinching the corners together helps the tart keep its shape better.
5. Brush the outside edges of the pastry with olive oil or egg wash. I find olive oil is an excellent replacement for beaten egg here, if you do not want to use a whole egg for such a small amount of pastry.
6. Cook in the centre of a preheated oven for 25 – 30 minutes or until the pastry is puffed up and golden and the tomatoes are soft and lightly caramelised.

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Finish the tart after cooking:

1. When the tart has come out of the oven, top with:
   • the remaining fresh, halved cherry tomatoes
   • the shredded basil
   • some extra olives – I leave these whole
   • a handful of rocket
   • a drizzle of olive oil
2. Serve!

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Can I increase or decrease the amount of goat’s cheese?

Yes you can! I made this for Charlotte who only enjoys a mild goat’s cheese flavour. If you prefer a strong flavour, reduce some or all of the ricotta and replace with goat’s cheese. Equally, this can be made just with ricotta, if you do not like goat’s cheese.

At what temperature should you serve this tart?

This tart can be served hot, warm or at room temperature.

What can I serve with this tart?

Tis tart is delicious served just as it is. However, if you want to turn it into a more substantial meal, why not prepare a fresh green salad to eat with the tart as well as some fresh bread. I served mine with some fresh bread, a cheeseboard and Salami Roses for a quick summer grazing style supper, alongside some delicious red wine.

What is the best way to store Cherry Tomato and Goat’s Cheese Tart with Olives, Basil and Rocket?

This tart is best eaten on the day it is cooked. However, any leftovers should be stored covered, in the fridge. Gently warm in the oven or allow to come to room temperature before serving.

Can I freeze this tart?

I would not recommend freezing this tart. Tomatoes contain a lot of water and they would become very soggy if frozen.

Made this recipe?

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