Sun-Dried Tomato, Goat Cheese, and Basil Tart with Rough Puff Pastry

pulled back shot of tomato tart on parchment paper with slice on white plate beside, basil sprigs, leaves, and tomatoes around

Sun-Dried Tomato, Goat Cheese, and Basil Tart with Rough Puff Pastry

Bursting with flavor, this Sun-Dried Tomato, Goat Cheese, and Basil Tart with Rough Puff Pastry is the perfect appetizer/brunch treat to bake all year long! Every bite is creamy, bright, tangy, tomato-y, and SO. GOOD.

Course: Appetizers

Cuisine: American

Prep Time: 45

Cook Time: 30

Refrigeration Time: 1 40

Servings: slices

Calories: 252kcal

Ingredients

Rough Puff Pastry

1 cup all purpose flour
½ teaspoon salt
⅓ teaspoon diastatic malt powder
½ cup unsalted butter chopped
½ teaspoon lemon juice
10 Tablespoons cold water

Filling

2 teaspoons minced garlic
½ teaspoon ground pepper
2 Tablespoons chopped fresh basil
½ cup whole milk
3 Tablespoons white wine
2 large eggs
2 teaspoons all purpose flour
½ cup goat cheese
2 green onions
⅔ cup chopped sun-dried tomatoes

Instructions

Rough Puff Pastry

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and malt powder.
Add butter.
Mix until combined. There should still be some small chunks of butter.
Add lemon juice and water.
Mix on low only until it comes together.
Turn out onto work surface and form into a rectangle.
Wrap in plastic wrap.
Refrigerate for 20 minutes.
Roll into a 6-inch x 12-inch rectangle.
Fold the bottom third of the dough up and the top third down, like a letter.
Turn the dough 90°.
Repeat the rolling and folding process.
Re-wrap in plastic wrap.
Return to refrigerator for 20 minutes.
Repeat 2 more times.
While dough is chilling the final time, heat oven to 400℉/200℃.
Spray the bottom only of the tart pan with cooking spray.
Roll dough out into an 7-inch x 16-inch rectangle.
Fit into prepared tart pan.
Press lightly into the bottom, corners, and grooves.
Trim any excess.
Line with parchment paper.
Fill with pie weights.
Bake for 10 minutes.
Remove from oven and set aside.
Reduce oven temperature to 350℉/177℃.

Filling

In a medium bowl, combine garlic, pepper, basil, milk, wine, eggs, and flour.
Mix well.
In a small bowl, use an electric mixer to combine the goat cheese, green onions, and sun-dried tomatoes.
Add the goat cheese mixture to the egg mixture.
Beat with an electric mixer until well combined.
Pour into tart shell.
Bake for 25 minutes, until puffy and set.
Allow to cool for at least 10 minutes before slicing.

Notes

Substitutions:

- You can use store-bought puff pastry for the crust!
- If you don't have goat cheese, you can use cream cheese. Just keep in mind the texture and flavor will change slightly!
- Dried basil can be used in place of fresh basil. If using dried basil, you will need about 1 1/2 - 2 teaspoons.
- Chives can be used instead of green onions.

Tips to Make the Best Tart:

- When mixing the butter into the dry ingredients for the rough puff, be sure to leave some small-ish chunks of butter!
- Do not add too much water to the dough!
- Be careful to not over-mix.
- Use the photos in the post above to help see the proper way to fold the pastry!
- When trimming the excess dough away from the pan, use your rolling pin! Slowly roll the rolling pin over the top of the tart pan, using the edges of the pan to cut the excess away.
- Don't skip pricking and par-baking the crust! The crust will not bake fully without par-baking.
- When mixing the filling, be sure that the goat cheese mixture and the basil mixture are THOROUGHLY mixed before adding it to the crust.
- Using a ladle is the best way to get the custard into the pan.
- The tart will be puffy and set when it's fully baked. However, it will sink back down after it cools.

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