Sun-Dried Tomato, Goat Cheese, and Basil Tart with Rough Puff Pastry
This Sun-Dried Tomato, Goat Cheese, and Basil Tart is the absolute best year-round appetizer! Flaky homemade rough puff pastry dough, filled with the simplest basil custard with lots of goat cheese, sun-dried tomatoes, and some chopped green onions. So much easier to make than you might think, but truly so delicious. The secret behind this tart? Using a splash of white wine in the custard! It really helps this tart have a serious POP of flavor! It’s truly an appetizer that everyone will love. Every bite of this tart is fresh, bright, vibrant, tangy, tomato-y, and will leave you wanting more!
About The Recipe
Believe it or not, this is our first savory tart recipe shared on the blog…and trust me, it’s a good one! Honestly, this might just be one of my favorite recipes to-date and I’m so excited to finally share it with all of you! Sun-dried Tomato, Goat Cheese, Basil Tart.
Okay, I mean, the list of ingredients in this tart ALONE are all delicious, but once you mix them together, it creates something beyond words. It’s a great appetizer, great brunch…we even had it for dinner the other night!
The inspiration behind this tart actually came from our Caprese Sandwich last week. It’s no surprise to anyone who’s read the blog before that I don’t love tomatoes. Okay – that’s not a true statement. I don’t like raw tomatoes (weird, I know).
So, when we made them, I made one with sun-dried tomatoes because, oddly enough, I like those! It gave the sandwich a little bit of a different flavor, but it was still really good. I mentioned it to my mom and we both started trying to think of something else we could do with the flavor combination.
Luckily, we had just made another batch of rough puff pastry for next Monday’s post (seriously, so excited for that one!) and we had made a double batch, as always, to have enough to test and to shoot for pictures.
Turns out, we didn’t NEED our second batch and we had this wonderful rough puff pastry with nothing to do with it. That’s how this tart was born! With the idea of the caprese, but done a little fancier and more delicious.
We wound up with an ah-mazing tart that we couldn’t be happier to share! It’s tangy, herb-y, creamy, rich, with a touch of sweetness from the tomatoes.
Parties, get-togethers, holiday’s…this tart is literally perfect for any and all occasions. It’s impressive, but oh so delicious.
Reasons You Will Love This Sun-Dried Tomato Tart
- It’s actually SO much easier to make than you might think.
- Full of flavor and so delicious.
- Perfect for an appetizer, brunch, or even a fancy dinner with a salad!
- A crowd pleaser.
- Fancy and gorgeous, without much effort.
- Stand Mixer
- Rolling Pin
- Mixing Bowls
- Hand Mixer
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Rough Puff:
- Bread Flour
- Diastatic Malt Powder
- Unsalted Butter
- Lemon Juice
- Cold Water
For The Filling:
- Minced Garlic
- Ground Pepper
- Chopped Fresh Basil
- Whole Milk
- White Wine
- Large Eggs
- All-Purpose Flour
- Goat Cheese
- Green Onions
- Sun-Dried Tomatoes
How To Make This Sun-Dried Tomato Tart
Step 1: Make the rough puff pastry
Combine flour, salt, and diastatic malt powder in the bowl of a stand mixer fitted with the paddle attachment. Add the butter. Mix on low speed until flour is completely coated with butter, leaving some small-ish chunks of butter.
Add lemon juice and water. Mix on low only to combine.
Step 2: Refrigerate and Fold
Form the dough into a rectangle. Wrap in plastic wrap and refrigerate for 20 minutes.
Turn out onto a floured surface and roll into a 6 inch by 12 inch rectangle.
Fold the top third down and the bottom third up. Rotate dough 90°.
Roll the dough into a 6 inch by 12 inch rectangle. Fold the top third down and the bottom third up.
Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes. Repeat two more times.
Step 3: Roll out and place in pan
Remove the dough from the refrigerator after the final double turn and place on a lightly floured piece of parchment paper. Roll dough into a 7 x 16 inch rectangle (should be about ⅛ inch thick).
Place over tart pan. Press gently into corners and grooves. Cut away the excess.
Place parchment paper over the dough and fill with pie weights. Bake for 5 minutes. Set aside.
Step 4: Make the filling
In a medium bowl, combine garlic, pepper, basil, milk, wine, eggs, and flour. Mix.
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.
Carefully, pour or ladle mixture into the tart shell. Bake for 25 minutes, until puffy and set.
This tart is gorgeous enough on it’s own, but you can definitely decorate it to really make the colors POP! Here’s a quick list of our favorite ways to finish this tart.
- Sliced cherry tomatoes
- Basil leaves
- Edible Flowers
- Whipped Creme Fraîche
Best Wine To Use
For this recipe, we highly recommend using a cheap Pinot Grigio or Sauvignon Blanc. When reading the label, look for wines that are described as, “lemon-y” or “bright and zesty”.
How To Store
Once this tart is made, it can be kept in the refrigerator for about 1-2 days. It can also be frozen for up to 1 month!
- 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.
Looking for more recipes like this? Here are a few you may like: Roasted Cherry Tomato Galette, Fresh Tomato Arugula Feta Pizza, Brown Butter Popovers
- 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. Though, it will sink back down after it cools.
When you make this Sun-Dried Tomato, Goat Cheese, and Basil Tart with Rough Puff Pastry, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable
Sun-Dried Tomato, Goat Cheese, and Basil Tart with Rough Puff Pastry
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
- 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
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"x12" 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° F.
- Spray the bottom only of the tart pan with cooking spray.
- Roll dough out into an 7"x16" 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° F.
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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