Goat's cheese and tomato tart recipe

  • Serves 4
  • 30 mins to prepare and 50 mins to cook
  • 635 calories / serving
  • Freezable
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Preheat the oven to Gas Mark 6, 200°C, fan 180°C.

Crumble the goats' cheese into a large mixing bowl. Add the crushed garlic and mix in. Roughly chop three-quarters of the basil and add to the cheese mixture.

Unroll the pastry on to a work surface and cut out 4 pizza bases. Place these on baking trays and score a line on each about 1cm (½in) in from the edge, taking care not to cut through the pastry.

Tip the cheese mixture on to the pastry and spread it evenly inside the scored edge.

Carefully cut each tomato half into thin slices. Arrange the slices in overlapping lines along the length of the tart. Start each line from opposite ends for a pleasing effect when cooked.

Season with salt and pepper and drizzle over the olive oil. Place in the preheated oven and bake for 35-40 minutes.

Serve hot or cold, sprinkled with the remaining basil leaves.

This makes 4 fairly smallish tarts, so you can have 2 each as a main course or one each as a starter, and save the rest for another meal.

Freezing and defrosting guidelines

This recipe is ideal for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

*Inspired by Becks B. featured in the Realfood Cookbook


  • Ingredients

  • 250g (8oz) soft goats' cheese log
  • 2 garlic cloves, crushed
  • large bunch basil
  • 425g packet ready-rolled puff pastry
  • 500g (1lb) vine-ripened tomatoes, halved
  • salt
  • pepper
  • 2tsp olive oil
  • Energy 2650kj 635kcal 32%
  • Fat 43g 61%
  • Saturates 24g 120%
  • Sugars 6g 7%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 44.4g Protein 20.5g Fibre 3.6g


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