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

byCaylie Crossland Updated:
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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!

overhead shot of sun-dried tomato tart with slice on white plate beside, with seven slices on parchment paper with basil leaves and tomatoes around, bowl of chopped green onions, glass of white wine, and white flowers on marble surface

About The Recipe

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. I made one with sun-dried tomatoes because I don’t love raw tomatoes. The combination of basil pesto and sun-dried tomatoes was a natural.

And let’s face it, everything is better with goat cheese! Add a little custard and some freshly-made puff pastry. Sounds great!

But…during testing we realized something was missing. A splash of white wine was perfect to enhance the flavor and round it out.

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, holidays…this tart is literally perfect for all occasions. It’s impressive, and 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.
tart on crumbled parchment paper with basil and tomato slices on top, with knife beside, glass of wine, and white flowers

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Rough Puff:

flour, water, butter, salt, diastatic malt powder, and lemon juice on marble surface

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
minced garlic, chopped basil, chopped sun-dried tomatoes, white wine, pepper, eggs, goat cheese, flour, milk, and green onions on marble surface

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.

sliced butter and flour in stand mixer
butter cut into flour in stand mixer

Add lemon juice and water. Mix on low only to combine.

water added to butter and flour mixture
rough puff pastry dough in stand mixer

Step 2: Refrigerate and Fold

Form the dough into a rectangle. Wrap in plastic wrap and refrigerate for 20 minutes.

puff pastry wrapped in plastic wrap on marble surface

Turn out onto a floured surface and roll into a 6 inch by 12 inch rectangle.

dough on floured surface
puff pastry dough rolled into an oval on marble surface

Fold the top third down and the bottom third up. Rotate dough 90°.

bottom half of dough folded to the middle on marble surface
top half of dough folded to middle of dough
pastry dough on marble surface

Roll the dough into a 6 inch by 12 inch rectangle. Fold the top third down and the bottom third up.

pastry rolled out to a rectangle on marble surface
bottom half of dough folded to the middle of dough
top half of dough folded over bottom half on marble surface

Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes. Repeat two more times.

dough wrapped in plastic wrap on marble surface

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).

smooth pastry dough on floured surface
rolled out puff pastry on parchment paper

Place over tart pan. Press gently into corners and grooves. Cut away the excess.

sheet of pastry laying over rectangular tart pan on marble surface
puff pastry in rectangular tart pan on marble surface

Place parchment paper over the dough and fill with pie weights. Bake for 5 minutes. Set aside.

tart pan with parchment paper and pie weights on marble surface
par-baked dough in rectangular pan on marble surface

Step 4: Make the filling

In a medium bowl, combine garlic, pepper, basil, milk, wine, eggs, and flour. Mix.

flour, milk, eggs, wine, pepper, garlic, and chopped basil in glass bowl
basil custard in glass bowl

In a small bowl, use an electric mixer to combine the goat cheese, green onions, and sun-dried tomatoes.

sun-dried tomatoes, green onions, and goat cheese in glass bowl
goat cheese and tomato mixture in glass bowl

Add the goat cheese mixture to the egg mixture. Beat with an electric mixer until well combined.

goat cheese mixture and basil custard in glass bowl
tomato basil custard in glass bowl

Carefully, pour or ladle mixture into the tart shell. Bake for 25 minutes, until puffy and set.

tomato and basil custard added to tart pan on marble surface
baked tart on marble surface

Decorating Ideas

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 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!

Looking for more recipes like this? Here are a few you may like: Fresh Tomato Arugula Feta Pizza, Brown Butter Popovers

close up of cut tart on parchment paper with basil leaves, basil sprigs, and tomatoes

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

pulled back shot of tomato tart on parchment paper with slice on white plate beside, basil sprigs, leaves, and tomatoes around
5 from 1 vote

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

Author: Traci
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.
Print Recipe Pin Recipe
Prep Time: 45 minutes
Cook Time: 30 minutes
Refrigeration Time 1 hour 40 minutes
Servings: 8 slices

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
US Customary – Metric

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 + Tips!

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.

Tools You May Need (affiliate links)

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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5 from 1 vote (1 rating without comment)

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