Puff Pastry Tomato Tart: Your Ultimate Summer Appetizer with Goat Cheese & Olives

Celebrate the vibrant flavors of summer with this exquisite Puff Pastry Tomato Tart, a culinary masterpiece that combines juicy cherry tomatoes, briny olives, creamy goat cheese, aromatic thyme, and crunchy pine nuts. This elegant yet simple tart is incredibly versatile, serving beautifully as a sophisticated appetizer while you’re waiting for dinner to grill, or transforming into a delightful light dinner when paired with a fresh, crisp salad. It’s the perfect dish to capture the essence of the season in every flaky, flavorful bite.

This summer has been a bit of a challenge for me, primarily due to a noticeable lack of inspiration and motivation. While I don’t have children, so the school-break excuse doesn’t apply, I suspect the beautiful weather plays a significant role in my desire to be anywhere but indoors working. Yet, paradoxically, the intense heat often makes being outdoors equally unappealing. It’s a delicate balance, trying to find that sweet spot between enjoying the sunshine and escaping the sweltering temperatures.

My main vacation was taken back in May, even before summer officially kicked off, and I have a few more delightful mini-trips planned before the autumn leaves begin to fall. Logically, I could schedule these getaways any time throughout the year, but for some inexplicable reason, I feel an irresistible urge to cram all my travel adventures into the summer months. Perhaps it’s the lingering childhood memory of summer breaks, a feeling that vacations simply belong to this season.

I believe I’ve fallen victim to a classic case of the “summer slump” – that pervasive feeling where the lure of an afternoon spent exploring downtown or lounging in a park far outweighs the appeal of being hunched over my laptop. And while I could technically bring my laptop along, let’s be honest: the chances of me actually getting any substantial work done amidst the vibrant energy of a summer afternoon are slim to none. It’s a battle between productivity and the undeniable call of seasonal leisure.

Despite this summer slump, I’ve been diligently pushing myself, knowing that deadlines loom and paychecks need to be earned. But when motivation feels like a distant memory, what’s the best course of action? For me, the answer lies in stepping away from the demands of “work cooking” – the kind that involves meticulous photography, detailed note-taking for recipes, and endless clean-up. Instead, I find solace in simply taking time off to cook and bake purely for the joy of it. It’s just me, my kitchen, and the immediate reward of eating a hot, delicious meal right away, rather than two hours later after covering it in excessive parsley for that perfect photo op.

Sometimes, even my treasured cookbooks aren’t enough to spark inspiration. That’s when I venture out to a local farmer’s market, a true haven for culinary creativity. Among all the glorious seasonal produce, fresh tomatoes are my absolute favorite. The difference between a farmer’s market tomato and a grocery store variety is simply incomparable. If you’ve never experienced the rich, vibrant taste of a fresh heirloom tomato, I urge you to pick up a few as soon as possible and try making my homemade tomato soup. You’ll understand why they are a summer essential.

Tomatoes come in an astonishing array of shapes, sizes, and colors, including charming small, multi-colored varieties. The moment I saw these vibrant little gems, I knew they would be the perfect star ingredient for this elegant Puff Pastry Tomato Tart. Their natural sweetness and beautiful hues add both flavor and visual appeal, making this tart a true feast for the senses. It’s truly ideal to serve as a stunning summer appetizer, perfectly tiding over hungry guests while the main course sizzles on the grill. Alternatively, elevate it to the status of the main dish, serving it alongside a fresh, crisp summer salad for a light yet satisfying meal.

One of the greatest joys of making puff pastry tarts is the sheer simplicity they offer; there’s no need to labor over making dough from scratch. The entire process is delightfully straightforward: simply thaw the frozen puff pastry sheet, unroll it, and bake. The result is consistently spectacular – a golden-brown, incredibly flaky crust that provides a magnificent textural contrast to the soft, flavorful tomato and olive filling. It’s an effortless way to achieve a gourmet-looking dish with minimal effort.

The Art of a Perfect Crust: Scoring and Docking for Flaky Perfection

Achieving that beautifully defined edge and a perfectly flaky base for your tart involves two crucial, yet easy, steps: scoring and docking. Scoring the dough is a simple technique where you use a sharp knife to cut a shallow line about ½ inch from the edge of the pastry, without cutting all the way through. This creates a border that acts as a natural guide, allowing the outer edges of the puff pastry to rise magnificently and create a ‘wall’ or bed for your delicious filling, while the center remains flatter and perfectly cooked. This visual frame also adds to the tart’s elegant presentation.

Following the scoring, the next essential step is to prick the dough all over with a fork, a technique widely known as docking. This process creates tiny holes across the surface of the pastry. These small perforations are vital as they allow steam to escape during baking. Without docking, the steam would become trapped beneath the surface, causing the pastry to puff up too much in the middle, potentially creating an uneven base and pushing your filling out. Docking ensures an even bake, a stable foundation for your ingredients, and prevents a soggy center, contributing significantly to that coveted flaky texture.

Preventing a Soggy Tart: The Essential Tomato Draining Step

A common pitfall when making tomato-based tarts is a watery or soggy crust, which can quickly diminish the enjoyment of your creation. The key to avoiding this lies in a simple, yet absolutely critical, preparatory step: draining your tomatoes. After halving your cherry tomatoes, arrange them cut-side down on a layer of paper towels. Allow them to drain for a full 30 minutes. This seemingly small waiting period makes a huge difference by drawing out excess moisture that would otherwise release into your tart during baking. Once drained, you’ll place them cut-side up on the tart to ensure beautiful presentation and proper cooking.

Do not be tempted to skip this step! It is a non-negotiable part of the process. Tomatoes naturally contain a high water content, and failing to drain them will almost certainly result in a less-than-ideal, soggy crust. A firm, flaky base is the backbone of any great tart, and this simple trick ensures your Puff Pastry Tomato Tart achieves that perfect texture every single time.

Elevating the Flavor: The Role of Manzanilla Olives

For the olive component of this tart, I specifically chose pimento-stuffed Spanish olives, widely known as Manzanilla olives. These aren’t just any olives; they bring a unique combination of characteristics that perfectly enhance the tart’s flavor profile. Their inherent meatiness provides a satisfying bite, while their distinctive briny flavor adds a delightful zing and depth that beautifully complements the sweetness of the tomatoes and the richness of the goat cheese. I grew up enjoying these straight from the jar, a testament to their deliciousness, but they truly excel as a cooking olive.

Because of their ideal size and firm texture, Manzanilla olives pair flawlessly with the cherry tomatoes, offering a pleasant contrast in both taste and consistency. If you’re looking for an alternative, Kalamata olives would also work well, offering a more robust, fruity, and slightly smoky flavor. Whichever you choose, ensure they are well-drained and patted dry to avoid adding extra moisture to your tart.

Finishing Touches: Goat Cheese, Thyme, and Pine Nuts

The final flavor enhancers bring this tart to life. Crumbled goat cheese melts into creamy pockets of tangy delight, providing a luxurious counterpoint to the savory vegetables. Its characteristic flavor is both bright and earthy, adding complexity without overpowering the other ingredients. Fresh thyme leaves infuse the tart with an aromatic, slightly peppery, and subtly floral note, elevating the overall freshness of the dish. A sprinkle of pine nuts adds a wonderful textural crunch and a delicate, buttery richness that ties all the elements together. These three components transform a simple vegetable tart into a gourmet experience.

Perfect Pairings and Serving Suggestions

This Puff Pastry Tomato Tart is remarkably versatile for entertaining. Serve it warm or at room temperature. As an appetizer, slice it into smaller squares or wedges and arrange beautifully on a platter. For a light lunch or dinner, a larger slice alongside a simple green salad with a vinaigrette dressing is absolutely perfect. Consider pairing it with a crisp Sauvignon Blanc or a light rosé, which will complement the tart’s fresh flavors. It’s also a fantastic addition to any brunch spread, a picnic basket, or a potluck, always drawing compliments for its vibrant appearance and delicious taste.

If you’re looking for a delightful sweet treat to follow this savory sensation, be sure to check out my puff pastry Danish recipe for a perfect dessert option.

Olive Tomato Puff Pastry Tart

Yield:
6 servings

Ingredients

• 1 sheet puff pastry, thawed according to package directions
• 1 pint cherry tomatoes, halved
• 1 jar (5.75 ounces) pimento stuffed Spanish olives, drained and patted dry
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon crumbled goat cheese
• Sea salt, to taste

Instructions

1. Place tomatoes cut side down onto a paper towel and drain for 30 minutes.
2. Preheat oven to 400F (200°C). Line a baking sheet with parchment paper.
3. Unfold the puff pastry and place on the parchment-lined sheet. Score the pastry 1/2 inch from the edge then dock the pastry with a fork.
4. In a large bowl, mix together the drained tomatoes, olives, pine nuts, olive oil, and thyme. Transfer to the puff pastry and spread evenly into a single layer within the scored border, making sure the tomatoes are cut side up for a beautiful presentation. Sprinkle lightly with sea salt.
5. Bake for 20 minutes or until the puff pastry is golden brown and puffed around the edges. Immediately top with the crumbled goat cheese. Let the tart sit for 10 minutes before cutting and serving. This tart is best served the same day it’s baked to enjoy its optimal flakiness and freshness.

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